Garlic Parmesan Chicken Meatloaf
A delightful and easy-to-make meatloaf featuring tender ground chicken, rich Parmesan cheese, and aromatic garlic, perfect for weeknight dinners.
Ingredients
Meatloaf Base
- 2 lbs ground chicken Tender and juicy, this lean meat forms the perfect base for our flavorful meatloaf.
- 1 cup Panko breadcrumbs These light, airy breadcrumbs help create a moist interior while adding a delightful crunch.
- 3/4 cup freshly grated Parmesan cheese Rich and creamy, the cheese brings a savory depth to every bite.
- 1 large egg (lightly beaten) This ingredient binds the mixture together, providing structure to the loaf.
- 1/4 cup milk Any variety works, adding moisture that keeps the meatloaf delectably tender.
- 3 cloves garlic (minced) Aromatic and robust, garlic infuses the meatloaf with zesty flavor.
- 1/4 cup fresh parsley (chopped) Adding a pop of fresh brightness, parsley balances the richness of the ingredients.
- 1 tsp onion powder Provides a mild sweetness that enhances the overall flavor.
- 1 tsp salt Essential for bringing all the flavors together.
- 1/2 tsp black pepper A pinch of spice to elevate the dish.
Topping
- 1 tbsp unsalted butter (melted) Adds a luscious gloss and flavor to the topping.
- 1 clove garlic (minced) For brushing on top, this extra garlic boosts aroma and taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, gently combine ground chicken, Panko breadcrumbs, Parmesan cheese, beaten egg, milk, 3 minced garlic cloves, parsley, onion powder, salt, and pepper.
- Transfer the mixture to the prepared baking sheet and shape it into a loaf about 8×4 inches.
- In a small bowl, stir together melted butter and remaining minced garlic, then brush it over the top of the meatloaf.
Cooking
- Bake for 40-45 minutes, or until the top is golden brown and a thermometer reads 165°F (74°C).
- Let the meatloaf rest for 10 minutes before slicing.
Notes
For best results, mix ingredients just until combined. Letting the meatloaf rest before slicing allows juices to redistribute. Consider garnishing with parsley or extra Parmesan before serving.