Garlic Parmesan Chicken Meatloaf

Here is a delicious and flavorful recipe for Garlic Parmesan Chicken Meatloaf. This twist on a classic uses lean ground chicken, is packed with savory garlic and cheese, and is topped with marinara and melted mozzarella for a moist and satisfying meal.

Garlic Parmesan Chicken Meatloaf

Prep time: 15 minutes Cook time: 55-65 minutes Total time: 1 hour 20 minutes Servings: 6

Ingredients

For the Meatloaf:

1 ½ pounds ground chicken

1 cup Panko breadcrumbs (or Italian seasoned breadcrumbs)

½ cup finely grated Parmesan cheese

1 small yellow onion, finely diced

4-5 cloves garlic, minced

1 large egg, lightly beaten

¼ cup milk

2 tablespoons fresh parsley, chopped

1 teaspoon dried Italian seasoning

½ teaspoon salt

½ teaspoon freshly cracked black pepper

For the Topping:

½ cup marinara sauce

½ cup shredded mozzarella cheese

2 tablespoons shredded Parmesan cheese

Fresh basil or parsley for garnish (optional)

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with cooking spray or line a baking sheet with parchment paper.

Sauté Aromatics (Optional but Recommended): For a mellower flavor, heat a teaspoon of olive oil in a small skillet over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Let this mixture cool slightly. You can also add them raw if you prefer a stronger bite.

Combine Ingredients: In a large mixing bowl, add the ground chicken, breadcrumbs, grated Parmesan, cooled onion and garlic mixture, egg, milk, parsley, Italian seasoning, salt, and pepper.

Mix Gently: Using your hands, mix all the ingredients together until just combined. Do not overmix, as this can result in a dense and tough meatloaf.

Shape the Loaf:

Loaf Pan Method: Gently press the mixture into your prepared loaf pan, smoothing the top.

Baking Sheet Method: Turn the mixture out onto the prepared baking sheet and use your hands to shape it into a loaf approximately 8x4 inches.

First Bake: Place the meatloaf in the preheated oven and bake for 40 minutes.

Add Topping: Remove the meatloaf from the oven. Spoon the marinara sauce evenly over the top. Sprinkle with the shredded mozzarella and shredded Parmesan cheese.

Final Bake: Return the meatloaf to the oven and bake for an additional 15-25 minutes, or until the cheese is bubbly and melted, and the internal temperature of the meatloaf reaches 165°F (74°C) when measured with a meat thermometer inserted into the center.

Rest and Serve: Remove the meatloaf from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist loaf that holds together. Garnish with fresh basil or parsley if desired and serve warm.

Tips for Success

Use a Meat Thermometer: The most reliable way to tell if your chicken meatloaf is done without drying it out is to use an instant-read thermometer. It must reach 165°F.

Don't Skip the Rest: Letting the meatloaf rest is crucial. If you cut into it right away, all the flavorful juices will run out.

Make it Mini: You can bake this mixture in a greased muffin tin for individual-sized meatloaves. Bake for 20-25 minutes, add toppings, and bake for another 5-10 minutes until cooked through.

Serving Suggestions: Serve this meatloaf with a side of spaghetti with extra marinara, roasted vegetables like broccoli or asparagus, or a crisp green salad.