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Easy Mouth Garlic Parmesan Chicken Meatloaf is pictured as a delicious and simple dinner recipe made with chicken, garlic, and parmesan cheese.

Garlic Parmesan Chicken Meatloaf

This Garlic Parmesan Chicken Meatloaf is a lighter, healthier twist on a classic comfort food. Made with ground chicken, parmesan cheese, and garlic, it's incredibly moist and flavorful. This easy-to-follow recipe is perfect for a weeknight dinner and is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground chicken thigh preferred
  • 1 cup grated Parmesan cheese
  • 6 cloves garlic, minced
  • 1 cup bread crumbs Panko or regular
  • 2 large eggs
  • 1/4 cup milk
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped

Equipment

  • Large bowl
  • Small skillet
  • Loaf pan (9x5 inch)
  • parchment paper
  • measuring cups and spoons
  • Mixing spoon or hands
  • Meat thermometer
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
  2. Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
  3. Remove from heat and set aside to cool slightly.
  4. In a large bowl, combine the ground chicken, grated parmesan cheese, bread crumbs, eggs, milk, Italian seasoning, onion powder, salt, and pepper.
  5. Add the sautéed garlic (including the oil) and chopped parsley to the bowl.
  6. Use your hands (or a wooden spoon) to gently mix all the ingredients together until just combined. Do not overmix.
  7. Gently press the chicken mixture into the prepared loaf pan, shaping it into a loaf.
  8. Bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  9. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

For a moister meatloaf, use ground chicken thighs. Be careful not to overmix the ingredients, as this can result in a tough meatloaf. Letting the meatloaf rest before slicing allows the juices to redistribute, resulting in a more flavorful and moist meatloaf. Leftover meatloaf can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Serve with mashed potatoes, roasted vegetables, or a simple green salad. For a cheesier meatloaf, try adding a blend of parmesan and mozzarella cheese. Experiment with adding finely chopped spinach, carrots, or zucchini for extra nutrients and moisture.