Parmesan Meatloaf Twist: Chicken Meatloaf with a Crispy Top
A tender chicken meatloaf with a golden, crispy Parmesan topping that adds texture contrast. Bakes in one pan, slices cleanly, and reheats well for an easy chicken dinner.
Equipment
- Large mixing bowl
- Small Bowl
- Measuring Cups and Spoons
- Loaf pan or rimmed baking sheet
- Parchment Paper
- Instant-read thermometer
- Knife
Ingredients
Chicken Meatloaf Base
- 1 1/2 lb ground chicken
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk whole or 2%
- 1/3 cup grated Parmesan cheese for the meatloaf base
- 2 large eggs
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Crispy Parmesan Topping
- 1/2 cup grated Parmesan cheese for the topping
- 1/4 cup breadcrumbs for the topping (panko or regular)
- 2 tbsp olive oil for the topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan, or line a rimmed baking sheet with parchment paper for easier cleanup and easier lifting.
- In a large mixing bowl, combine the breadcrumbs and milk. Stir once, then let sit for 1 to 2 minutes so the crumbs absorb the milk. This keeps chicken meatloaf moist.
- Add ground chicken, Parmesan (for the base), eggs, minced garlic, salt, pepper, Italian seasoning, and olive oil to the bowl. Mix gently until just combined and evenly distributed. Avoid overmixing to prevent a dense texture.
- Shape the meatloaf. If using a loaf pan, press the mixture in lightly and smooth the top without compacting. If using a baking sheet, shape into a loaf about 8 inches long and 4 inches wide with even thickness for consistent baking.
- Make the crispy Parmesan topping: in a small bowl, mix Parmesan (for the topping), breadcrumbs, and olive oil until the mixture looks evenly moistened. It should feel like damp sand and hold together when pressed lightly.
- Spread the topping evenly over the meatloaf, pressing very gently so it adheres without sinking into the meat. Keep the layer thin and even for the best crisp texture.
- Bake for about 45 minutes, or until the center reaches 165°F (74°C). If the topping browns too quickly before the center is done, loosely cover the loaf with foil for the last 10 minutes.
- Remove from the oven and rest for 5 to 10 minutes. Resting helps the loaf firm up, keeps juices inside, and helps the crispy topping stay attached when slicing.
- Slice and serve warm. For clean slices, use a sharp knife and wipe the blade between cuts.
Notes
Make-ahead: mix and shape the meatloaf base up to 24 hours ahead, cover and refrigerate. Add the crispy topping right before baking for best crunch. Storage: refrigerate leftovers up to 3 days. Reheat slices in a 325°F oven to bring back some crispness on top. Freezing: freeze cooked slices up to 2 months; thaw overnight in the refrigerator before reheating. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.