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Garlic Parmesan Chicken Meatloaves are displayed as a delicious featured image, showcasing their golden-brown crust and appetizing appearance.

BEST Garlic Parmesan Chicken Meatloaves

This recipe transforms humble meatloaf into a gourmet dish with the irresistible flavors of garlic and parmesan. Made with ground chicken for a lighter, healthier twist, it's perfect for a weeknight meal or a dinner party. The optional glaze adds another layer of flavor and a beautiful golden-brown finish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground chicken
  • 1 cup grated Parmesan cheese, divided
  • 1 cup breadcrumbs panko or Italian-style
  • 2 large eggs, lightly beaten
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley or 2 tablespoons dried Italian seasoning
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons melted butter for optional glaze
  • 2 cloves minced garlic for optional glaze
  • 1/4 cup grated Parmesan cheese for optional glaze

Equipment

  • large mixing bowl
  • 9x5 inch loaf pan
  • measuring cups and spoons
  • cutting board
  • knife
  • Oven
  • Small skillet
  • Meat thermometer
  • spatula

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan.
  2. Sauté the Garlic: Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
  3. Combine Wet Ingredients: In a large mixing bowl, combine the beaten eggs, milk, and sautéed garlic (including the oil).
  4. Combine Dry Ingredients: Add breadcrumbs, 3/4 cup of the Parmesan cheese, parsley (or Italian seasoning), salt, and pepper to the bowl. Mix well to combine.
  5. Incorporate the Chicken: Gently add the ground chicken to the bowl. Using your hands or a wooden spoon, mix the ingredients together until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
  6. Shape the Meatloaf: Transfer the mixture to the prepared loaf pan and gently press it down to create an even surface.
  7. Bake: Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
  8. Optional Glaze (Last 10 Minutes): While the meatloaf is baking, prepare the glaze. In a small bowl, combine melted butter, minced garlic, and the remaining 1/4 cup of Parmesan cheese. During the last 10 minutes of baking, spread the glaze evenly over the top of the meatloaf.
  9. Rest: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.

Notes

Don't overmix the ingredients to avoid a tough meatloaf. Sautéing the garlic mellows its flavor and infuses the oil for even distribution. Italian-style breadcrumbs provide better binding and added flavor. Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 165°F (74°C) for safety and doneness. Let the meatloaf rest for 10-15 minutes after baking to redistribute the juices and prevent it from drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days.