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Juicy Garlic Parmesan Chicken Meatloaf

Lean ground chicken meatloaf with Parmesan cheese, fresh garlic, and Italian breadcrumbs topped with a golden broiled cheese crust for a lighter, flavorful dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground chicken preferably ground from thighs for better moisture
  • 3/4 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 large egg beaten
  • 1/4 cup whole milk
  • 1/2 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese or mozzarella for extra gooeyness, for topping
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • 9x5-inch loaf pan or rimmed baking sheet
  • large mixing bowl
  • Instant read thermometer
  • sharp knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine breadcrumbs, grated Parmesan, salt, and pepper. Pour in milk and beaten egg, stir to combine, and let breadcrumbs absorb the liquid for about 1 minute.
  3. Add finely diced onion, minced garlic, and chopped parsley to the breadcrumb mixture. Stir to distribute evenly.
  4. Add ground chicken to the bowl. Using clean hands, mix with a gentle folding motion until just combined. Do not overmix. Stop as soon as no separate streaks of ingredients remain.
  5. Transfer mixture to prepared loaf pan and smooth the top, or shape into an oval loaf on the baking sheet.
  6. Bake for 45 minutes until mostly cooked through, reaching approximately 155-160°F internally.
  7. Remove from oven and sprinkle shredded Parmesan or mozzarella evenly over the top. Return to oven for 5 to 10 minutes until cheese is melted and golden. For crispier crust, broil for final 2 to 3 minutes, watching carefully.
  8. Check internal temperature reaches 165°F. Remove from oven and let meatloaf rest in pan for 10 minutes before slicing. Garnish with fresh parsley and serve.

Notes

Storage: Store in airtight container for up to 4 days. Reheat slices in 325°F oven covered with foil for 15 minutes, or microwave covered with damp paper towel at 70% power. Freezes well for up to 3 months. Slice before freezing for easy individual portions. Make-Ahead: Mix and shape meatloaf up to 1 day ahead, cover with plastic wrap and refrigerate. Add 5-10 minutes to baking time when cooking from cold. Substitutions: Use ground turkey instead of chicken. Swap breadcrumbs for certified gluten-free breadcrumbs or almond flour for gluten-free version. Use fresh mozzarella or provolone instead of Parmesan on top. Variations: Add red pepper flakes for heat. Mix in finely chopped sun-dried tomatoes or fresh basil. Make mini meatloaves in muffin tin for 25-30 minute cook time. Add ketchup-brown sugar glaze before baking for traditional topping. Leftovers: Slice cold and serve in sandwiches with marinara, fresh mozzarella, and arugula on ciabatta. Pro Tip: Do not overmix the ground chicken or the meatloaf will be tough and dense. Let the meatloaf rest 10 full minutes before slicing to keep it juicy and intact.