Garlic Parmesan Chicken Meatloaf

Description:

Garlic Parmesan Chicken Meatloaf is a lighter twist on the classic beef version. This savory loaf is packed with juicy ground chicken, sharp Parmesan cheese, and aromatic garlic. It’s tender on the inside with a golden, cheesy crust on top. Perfect for a hearty weeknight meal or make-ahead lunches, this comfort food delivers bold Italian-inspired flavors without the heaviness.

Ingredients for Garlic Parmesan Chicken Meatloaf

• 1½ lbs ground chicken

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (Italian-style preferred)

• 2 cloves garlic, minced

• 1 egg

• ¼ cup milk

• 2 tbsp chopped fresh parsley (or 1 tbsp dried)

• 1 tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp Italian seasoning

• 1 tbsp olive oil (for greasing)

• ½ cup shredded mozzarella (optional topping)

• Extra Parmesan and parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment paper.

2. In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, garlic, egg, milk, parsley, onion powder, salt, pepper, and Italian seasoning. Mix gently until just combined.

3. Transfer the mixture to the loaf pan and shape into a loaf, smoothing the top.

4. Bake uncovered for 40–45 minutes or until internal temperature reaches 165°F (74°C).

5. Optional: In the last 5 minutes of baking, sprinkle mozzarella and extra Parmesan on top and return to oven to melt and slightly brown.

6. Let it rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired.

Notes:

• Do not overmix the meat mixture—it can make the loaf dense.

• Use freshly grated Parmesan for best flavor.

• Can substitute ground turkey or beef if preferred.

Tips:

• For added moisture, mix in 2 tbsp of grated zucchini or finely chopped onion.

• Make mini meatloaves in a muffin tin (bake for 20–25 minutes).

• Pairs great with mashed potatoes, garlic green beans, or a simple arugula salad.

• Leftovers can be used in sandwiches or crumbled into pasta.

Servings:

Makes 6 servings (1-inch thick slices)

Nutritional Information (approx. per serving):

• Calories: 280

• Protein: 26g

• Fat: 15g

• Carbs: 8g

• Fiber: 1g

• Sugar: 1g

• Sodium: 420mg

Health Benefits:

• High in protein from lean ground chicken and cheese.

• Lower in saturated fat than traditional beef meatloaf.

• Garlic and parsley add natural anti-inflammatory and antioxidant benefits.

• Parmesan provides calcium and flavor without needing much salt.

Q&A:

Q: Can I make this ahead of time?
A: Yes! Prepare the meatloaf mixture and refrigerate up to 24 hours before baking. Or bake and store leftovers for up to 4 days.

Q: Can I freeze it?
A: Absolutely. Wrap tightly and freeze baked or unbaked meatloaf. Thaw overnight in the fridge before baking or reheating.

Q: How do I keep it from drying out?
A: Don’t overbake it. Adding milk and egg helps retain moisture. You can also cover it with foil during baking.

Q: Can I add vegetables?
A: Yes! Finely chopped spinach, carrots, or zucchini blend in well without overpowering the flavor.