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A sliced juicy garlic parmesan chicken meatloaf with a golden brown cheese crust in a loaf pan.
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Juicy Garlic Parmesan Chicken Meatloaf

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6 servings
Calories: 440kcal

Ingredients

  • 2 lbs ground chicken (93% lean recommended)
  • 1 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 2 large eggs , lightly beaten
  • 4 cloves garlic , minced
  • 1/3 cup yellow onion, finely minced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted (for glaze)
  • 2 cloves garlic , finely minced (for glaze)
  • 1/4 cup additional shredded Parmesan cheese (for glaze)

Instructions

  • Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease with non-stick cooking spray.
  • In a small bowl, combine Panko breadcrumbs and whole milk. Let sit for 5 minutes to form a panade, which ensures moisture retention in the lean chicken.
  • In a large mixing bowl, combine the ground chicken, panade mixture, grated Parmesan, beaten eggs, 4 minced garlic cloves, minced onion, parsley, and all dry seasonings (garlic powder, onion powder, Italian seasoning, salt, and pepper).
  • Gently mix the ingredients by hand until just incorporated. Avoid overworking the meat, as excessive handling will develop the proteins and result in a rubbery texture.
  • Transfer the mixture to the prepared loaf pan and smooth the top into an even layer, or shape into a free-form loaf on a lined baking sheet.
  • Bake for 40 minutes or until the internal temperature reaches 155°F (68°C) at the thickest part.
  • While the meatloaf is baking, prepare the glaze by whisking the melted butter with 2 cloves of finely minced garlic and the shredded Parmesan cheese.
  • Remove the meatloaf from the oven and brush the garlic-butter mixture evenly over the top. Return to the oven for an additional 10 minutes.
  • Optional: Switch the oven to broil for the last 2 minutes to achieve a golden-brown, crispy Parmesan crust.
  • Remove from the oven when the internal temperature reaches 165°F (74°C). Allow the meatloaf to rest for 10 minutes before slicing to allow the juices to redistribute.