Meatloaf with Fresh Herbs

Introduction

The oven fills the kitchen with warm garlic and toasted Parmesan notes, and immediately I feel like a kid again. This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is the kind of dish that greets you at the door—comforting, simple, and a little bit indulgent. This always takes me back to Sunday dinners. Also, if you love creamy garlic pasta alongside your main, try my go-to creamy garlic butter chicken rotini for a perfect pairing.

Why You’ll Love This

• Cozy texture: tender, not dense—easy to slice.
• Quick midweek option: cooks in under an hour.
• Kid-approved: mild, cheesy garlic flavors win crowds.
• Lean protein: lighter than beef but still rich.
• Meal-prep friendly: slices reheat well for lunches.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 45–52 minutes (including glaze finish)
• Total time: 1 hour
• Skill level: Easy
• Taste: savory + buttery garlic

Warm and confident: this recipe is forgiving, so read the steps and go for it.

Ingredients You’ll Need

• 2 lbs ground chicken
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 4 cloves garlic, minced
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup whole milk
• 3 tablespoons unsalted butter (for glaze)
• 2 cloves garlic, minced (for glaze)
• 1/4 cup grated Parmesan cheese (for glaze)
• 1 tablespoon chopped parsley (for glaze)
• Pinch of salt (for glaze)

Chef notes:

• Fresh garlic = bigger flavor.
• Panko keeps it light.
• Whole milk adds tenderness.
• Use unsalted butter to control salt.

How to Make It

1. First, preheat the oven to 375°F (190°C). Then, line a baking sheet with parchment or lightly grease a loaf pan.
2. Next, in a large bowl combine ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Gently mix until just combined—do not overmix.
3. Then shape the mixture into a loaf on the prepared sheet, or press it into the loaf pan. Smooth the top with wet hands so it browns evenly.
4. Place in the oven and bake for 40–45 minutes, or until an instant-read thermometer reads 165°F (74°C) at the center. You’ll see golden edges and a slight rise.
5. Meanwhile, melt the butter in a small saucepan over medium heat. Add the glaze garlic and sauté for 1–2 minutes until fragrant and glossy.
6. Next stir in the Parmesan and parsley, then cook another 1–2 minutes until the glaze thickens slightly. Season with a pinch of salt.
7. Remove the meatloaf from the oven and brush it generously with the garlic Parmesan glaze. Return to the oven for 5–7 minutes to set the glaze and caramelize the top.
8. Finally, let the loaf rest 5 minutes before slicing. Then garnish with extra parsley and serve warm.

Also, for another weeknight comfort option, try pairing slices with my garlic Parmesan chicken and potatoes skillet for a no-fuss meal.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mix ingredients in a shallow dish to speed up blending.
2. Common mistake + fix: Don’t overwork the meat—if it feels sticky, stop; overmixing makes it dense.
3. Simple variation: Add 1 teaspoon smoked paprika for a gentle smoky warmth.

Serving Ideas

• Weeknight dinner: Serve with mashed potatoes and steamed green beans.
• Brunch twist: Thin slices on crusty bread with a soft fried egg.
• Holiday side: Offer small slices as part of a buffet with roasted vegetables.
• Garnish ideas: chopped parsley, extra shaved Parmesan, or lemon zest.
  Also, for a creamy side, consider creamy garlic Parmesan tortellini with chicken & broccoli.

Storing & Leftovers

• Fridge: Store slices in an airtight container up to 3–4 days.
• Freezer: Wrap tightly and freeze up to 3 months; thaw overnight in the fridge.
• Reheat: Warm gently in a 325°F oven or in a skillet with a splash of water to keep moist.
  Leftover idea: Make a hearty sandwich with arugula and mayo, or chop into a warm pasta bowl.

Garlic Parmesan Chicken Meatloaf

A comforting and savory meatloaf made with ground chicken, Parmesan cheese, and a delicious garlic glaze, perfect for any family dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs ground chicken
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs Panko keeps it light.
• 4 cloves garlic, minced Fresh garlic = bigger flavor.
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup whole milk Whole milk adds tenderness.

Glaze Ingredients

• 3 tablespoons unsalted butter Use to control salt.
• 2 cloves garlic, minced For the glaze.
• 1/4 cup grated Parmesan cheese For the glaze.
• 1 tablespoon chopped parsley For garnish.
• Pinch of salt For glaze seasoning.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
2. In a large bowl, combine ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Gently mix until just combined—do not overmix.
3. Shape the mixture into a loaf on the prepared sheet, or press it into the loaf pan. Smooth the top with wet hands for even browning.

Cooking

1. Place in the oven and bake for 40–45 minutes, or until the center reaches 165°F (74°C) on an instant-read thermometer.
2. Melt the butter in a small saucepan over medium heat. Add the glaze garlic and sauté for 1–2 minutes until fragrant.
3. Stir in the Parmesan and parsley, cooking for another 1–2 minutes until the glaze thickens slightly. Season with a pinch of salt.
4. Remove the meatloaf from the oven and brush it generously with the garlic Parmesan glaze. Return to the oven for 5–7 minutes to set the glaze.
5. Let the loaf rest for 5 minutes before slicing. Garnish with extra parsley and serve warm.

Notes

Store leftovers in an airtight container up to 3–4 days. Freeze tightly wrapped for up to 3 months; thaw overnight in the fridge. Reheat gently to retain moisture.

FAQs

Q: Can I make this ahead?
A: Yes—form the loaf, cover, and refrigerate for up to 24 hours before baking. Then bake as directed.

Q: Can I substitute breadcrumbs?
A: You can swap panko for regular breadcrumbs, but panko keeps the texture light and tender. Also, add a bit less if using dense crumbs.

Q: How do I know it’s done?
A: Use an instant-read thermometer; it should read 165°F (74°C). The juices will run clear and the top will be golden.

Q: Can I freeze the cooked meatloaf?
A: Absolutely—freeze whole or sliced in airtight containers. Thaw overnight and reheat gently so it stays tender; this works great for the Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf.

Final Thoughts

I love dishes that feel like a hug on a plate, and this meatloaf does just that—simple ingredients, bold garlic, and a buttery Parmesan finish. Try it, tweak a spice or two, and make it yours. I promise it will vanish fast at the table and everyone will ask for the recipe for this Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf.

Conclusion

For another take on garlic-Parmesan chicken recipes, I like the different twist in Melt-in-your-mouth Garlic Parmesan Chicken Meatloaf | Entrées, and you can compare techniques with Garlic Parmesan Chicken Meatloaf – The Recipe Critic.