Description
This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is a deliciously moist and flavorful twist on a classic comfort food. Made with tender ground chicken blended with Parmesan cheese, garlic, Italian herbs, and a touch of mozzarella or cheddar cheese for gooeyness, this meatloaf features a savory garlic Parmesan ketchup glaze baked to perfection. Easy to prepare and perfect for a family dinner, it promises juicy slices with every bite.
Ingredients
Scale
Meatloaf Mixture
- 1.5 lbs ground chicken
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (Italian seasoned or plain)
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
Glaze
- 1/3 cup ketchup
- 2 tbsp grated Parmesan cheese
- 1 tbsp minced garlic or 1 tsp garlic powder
- 1 tsp Italian seasoning or dried herbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the ground chicken, grated Parmesan cheese, minced garlic, breadcrumbs, milk, finely chopped onion, egg, parsley, salt, black pepper, and Italian seasoning. Mix gently with your hands or a spoon until just combined to avoid a dense meatloaf.
- Add Cheese: If you want a gooey cheese center, fold in the shredded mozzarella or cheddar cheese evenly into the mixture.
- Shape Meatloaf: Transfer the meat mixture into the prepared loaf pan and shape it evenly into a loaf, ensuring it is compact but not overly packed.
- Prepare Glaze: In a small bowl, mix together ketchup, grated Parmesan cheese, minced garlic (or garlic powder), and Italian seasoning or dried herbs. Spread this glaze evenly over the top of the meatloaf to add flavor and a beautiful finish.
- Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 to 10 minutes before slicing. This resting period allows the juices to redistribute, resulting in moist, tender slices perfect for serving.
Notes
- Use fresh garlic rather than powdered for a more vibrant flavor in the meat mixture.
- For a lower carb option, substitute the breadcrumbs with crushed pork rinds or almond flour.
- The cheese in the center adds extra moisture and richness—feel free to omit if dairy-free or prefer a leaner meatloaf.
- Ensure the meatloaf reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 3 months.
