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A delicious Garlic Parmesan Chicken Meatloaf is displayed as the featured image for this mouthwatering recipe.

Garlic Parmesan Chicken Meatloaf

This Garlic Parmesan Chicken Meatloaf is a flavorful and moist take on a classic comfort food. Ground chicken is combined with garlic, parmesan, and Italian seasonings, then baked to perfection. The recipe focuses on moisture retention and flavor infusion for an amazing result.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground chicken
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese optional
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley

Equipment

  • Large bowl
  • Small skillet
  • Loaf pan
  • measuring cups and spoons
  • Mixing spoon
  • cutting board
  • knife
  • Meat Thermometer
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
  2. In a small skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, Pecorino Romano cheese (if using), milk, and beaten eggs.
  4. Add the cooled onion and garlic mixture to the chicken mixture.
  5. Stir in Italian seasoning, red pepper flakes (if using), salt, pepper, and parsley.
  6. Gently mix all ingredients together until just combined. Be careful not to overmix.
  7. Transfer the mixture to the prepared loaf pan and gently press it down to ensure even distribution.
  8. Bake for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For a moister meatloaf, soak the breadcrumbs in milk for a few minutes before adding them to the mixture. Sautéing the onion and garlic helps release their flavors and moisture. Avoid overmixing the ingredients to prevent a tough texture. Let the meatloaf rest after baking to allow the juices to redistribute. Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. Serve with roasted vegetables, mashed potatoes, or a simple salad. A creamy garlic sauce or marinara sauce also complements the meatloaf well.