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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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.