Juicy Garlic Parmesan Chicken Meatloaf Recipe

Introduction

This Juicy Garlic Parmesan Chicken Meatloaf is a flavorful twist on a classic comfort food. Packed with aromatic garlic and a cheesy Parmesan punch, it’s moist, tender, and perfect for an easy weeknight dinner.

Ingredients

• 2 pounds ground chicken, turkey, or lean pork
• 1 cup shredded Parmesan cheese (or Romano cheese)
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 2 large eggs
• 4 cloves garlic, minced (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1/2 cup whole milk or plant-based milk
• 2 tablespoons unsalted butter (for glaze)
• 1/4 cup additional Parmesan cheese (for sprinkling)
• 2 tablespoons fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or grease a loaf pan.
2. Step 2: In a large mixing bowl, combine the ground meat, Parmesan cheese, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and milk. Stir gently until just combined—avoid overmixing to keep the meatloaf tender.
3. Step 3: Shape the mixture into a loaf and place it on the prepared baking sheet or in the loaf pan.
4. Step 4: Bake for 40-45 minutes, or until the internal temperature reaches 74°C (165°F).
5. Step 5: While baking, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the additional Parmesan cheese and fresh parsley, cooking until the glaze is slightly thickened.
6. Step 6: Brush the garlic Parmesan glaze evenly over the cooked meatloaf. Return it to the oven for an additional 5-7 minutes.
7. Step 7: Remove the meatloaf from the oven and let it rest for 5 minutes. Slice and garnish with extra fresh parsley before serving.

Tips & Variations

• For a dairy-free version, use plant-based milk and omit the butter or substitute with olive oil for the glaze.
• Mix in chopped fresh herbs like thyme or oregano for added flavor.
• Use ground turkey for a leaner option or lean pork for a richer taste.
• To keep the meatloaf extra moist, avoid overbaking and use a meat thermometer to check doneness.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze cooked meatloaf for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Parmesan with Romano or Asiago cheese for a similar flavor. Avoid very soft cheeses that may affect the texture.

How do I know when the meatloaf is fully cooked?

The best way is to use a meat thermometer and ensure the internal temperature reaches 74°C (165°F). This guarantees the meat is cooked safely while remaining juicy.

Juicy Garlic Parmesan Chicken Meatloaf Recipe

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★★★★★

4.5 from 776 reviews

This Juicy Garlic Parmesan Chicken Meatloaf is a flavorful and moist dish that combines ground chicken with a rich blend of Parmesan cheese, garlic, and aromatic herbs. Perfect for a comforting dinner, the meatloaf is baked to perfection and finished with a savory garlic Parmesan glaze for an irresistible finish.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Meatloaf

• 2 pounds Ground Chicken or ground turkey or lean pork
• 1 cup Parmesan Cheese, shredded (or Romano cheese)
• 1 cup Panko Breadcrumbs or regular breadcrumbs
• 2 large Eggs (for binding)
• 4 cloves Minced Garlic (adjust to taste)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Parsley
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (adjust to taste)
• 1/2 cup Whole Milk or plant milk (if dairy-free)
• 2 tablespoons Unsalted Butter (for glaze)

For the Glaze

• 1/4 cup Additional Parmesan (for sprinkling)
• 2 tablespoons Fresh Parsley (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan to prevent sticking.
2. Mix the Meatloaf Ingredients: In a large mixing bowl, combine ground chicken, shredded Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Stir gently until the mixture is just combined, avoiding overmixing to keep the meatloaf tender.
3. Form and Bake: Shape the meat mixture into a loaf and place it onto the prepared baking sheet or into the loaf pan. Bake in the oven for 40-45 minutes or until the internal temperature reaches 74°C (165°F) to ensure it is fully cooked and juicy.
4. Prepare the Garlic Parmesan Glaze: While the meatloaf is baking, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the additional Parmesan cheese and fresh parsley, cooking until the mixture slightly thickens to create a creamy glaze.
5. Glaze and Finish Baking: Remove the meatloaf from the oven and brush the prepared garlic Parmesan glaze evenly over the top. Return the meatloaf to the oven for an additional 5-7 minutes to allow the glaze to set and develop its flavor.
6. Rest and Serve: Allow the meatloaf to rest for 5 minutes after removing it from the oven, then slice and garnish with extra fresh parsley before serving. This helps the juices redistribute and enhances the taste experience.

Notes

• You can swap ground chicken with lean ground turkey or pork as preferred.
• Adjust the garlic quantity based on your taste preference if you like it more or less garlicky.
• Use plant-based milk and dairy-free butter if you want to make the recipe dairy-free.
• Do not overmix the meat mixture to keep the meatloaf tender and moist.
• Check the internal temperature with a meat thermometer to ensure it is fully cooked for safety.
• Leftover meatloaf can be refrigerated for up to 3 days or frozen for up to 2 months.

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