Garlic Parmesan Chicken Meatloaf (Printable Version)
Moist chicken meatloaf with garlic, Parmesan, and golden cheese topping
# What You'll Need:
→ Meat
01 - 1.5 lbs ground chicken
→ Vegetables & Aromatics
02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - 0.75 cup grated Parmesan cheese
06 - 0.5 cup milk
07 - 1 large egg
→ Binders & Fillers
08 - 0.75 cup breadcrumbs
→ Seasonings
09 - 1 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 1 teaspoon dried Italian herbs
→ Topping
12 - 0.5 cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine ground chicken, minced garlic, chopped onion, parsley, Parmesan cheese, milk, egg, breadcrumbs, salt, pepper, and Italian herbs. Mix gently until just combined—avoid overmixing to prevent dense texture.
03 - Transfer the meat mixture into the prepared loaf pan, pressing firmly to eliminate air pockets and create an even surface.
04 - In a small bowl, whisk together grated Parmesan cheese and melted unsalted butter until evenly combined.
05 - Sprinkle the Parmesan-butter mixture evenly over the surface of the meatloaf, covering completely.
06 - Bake for 45–50 minutes until the internal temperature reaches 165°F and the topping develops a golden-brown crust.
07 - Remove from oven and allow meatloaf to rest for 10 minutes before slicing—this ensures juices redistribute for moist servings. Garnish with additional fresh parsley if desired.
# Expert Insights:
01 -
- The chicken stays incredibly moist, never dry or rubbery like some white meat dishes can be
- That golden Parmesan crust creates this salty, crunchy top that everyone fights over
02 -
- Overmixing makes meatloaf tough, so stop as soon as ingredients are combined
- The resting period is crucial for clean slices that do not fall apart
03 -
- Line your pan with parchment paper hanging over the sides for easy removal
- Tent with foil if the top browns too quickly before the center is done