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Garlic Parmesan Chicken Meatloaf

A juicy, tender ground chicken meatloaf infused with fresh garlic, Parmesan, and Italian herbs, topped with a caramelized garlic Parmesan ketchup glaze and baked to 165°F.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground chicken light and dark meat blend preferred over breast-only
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese freshly grated recommended
  • 3 cloves garlic minced
  • 0.25 cup fresh parsley finely chopped
  • 0.5 cup onion finely chopped
  • 2 large eggs
  • 0.33 cup milk
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup shredded mozzarella cheese optional, for a cheesy center
  • 0.25 cup ketchup for the glaze
  • 2 tbsp grated Parmesan cheese for the glaze
  • 1 tbsp minced garlic for the glaze
  • 1 tsp Worcestershire sauce optional, for the glaze

Equipment

  • Standard loaf pan
  • parchment paper
  • large mixing bowl
  • small mixing bowl
  • Instant read thermometer

Method
 

  1. Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground chicken, panko, Parmesan, minced garlic, parsley, onion, eggs, milk, Italian seasoning, salt, and pepper. Mix until just combined. Do not overmix.
  3. If using the mozzarella cheese core, press half the mixture into the loaf pan, layer the mozzarella down the center, and top with the remaining meat mixture. Press gently to seal the edges.
  4. Smooth the top of the loaf evenly. In a small bowl, whisk together the ketchup, Parmesan, minced garlic, and Worcestershire sauce. Spread evenly over the top of the loaf.
  5. Bake uncovered for 55 to 65 minutes until the internal temperature reaches 165°F on an instant-read thermometer. If the glaze browns too quickly, tent loosely with foil and remove for the final 10 minutes.
  6. Let the meatloaf rest in the pan for 10 minutes before slicing. Lift out using the parchment paper, slice, and serve warm.

Notes

Moisture Tip: If using very lean ground chicken breast, add 1 tablespoon of olive oil or 2 tablespoons of finely grated zucchini (squeezed dry) to the mixture to prevent dryness. Make Ahead: Assemble the loaf, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the bake time. Storage: Refrigerate in an airtight container for 3 to 4 days. Excellent cold for sandwiches. Freeze wrapped tightly for up to 3 months. Ground Turkey: Works as a direct substitute with the same technique and timing. Gluten-Free: Replace panko with certified gluten-free breadcrumbs or crushed rice cereal.