Garlic Parmesan Chicken Meatloaf
These moist Garlic Parmesan Chicken Meatloaf slices deliver golden edges, a silky interior flecked with herbs, and a crackling Parmesan glaze. Lean ground chicken combines with panko, garlic, and Parmesan for a lighter twist on a classic meatloaf.
Ingredients
Meatloaf
- 1.5 lb ground chicken
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 eggs beaten
- 0.25 cup milk
- 3 cloves garlic minced
- 0.5 cup onion finely chopped
- 2 tbsp parsley chopped
- 1 tsp salt
- 0.5 tsp black pepper
Glaze
- 0.5 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
Prep and Mix
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with foil.
- In a large bowl, gently combine ground chicken, panko breadcrumbs, Parmesan, eggs, milk, garlic, onion, parsley, salt, and pepper until just mixed.
Glaze
- In a small bowl, whisk ketchup, brown sugar, and Dijon mustard until smooth.
Bake and Rest
- Pack the meat mixture into the prepared pan and smooth the top. Spread the glaze over the loaf.
- Bake for 50–55 minutes until an instant-read thermometer registers 165°F (74°C). You should see golden edges.
- Remove from oven and let rest for 10 minutes before slicing to lock in juices.
Notes
In my first round, I skipped the milk and found the loaf too dry; adding 1/4 cup milk keeps it tender.
I tried resting for only 5 minutes and saw juices run out; a 10-minute rest locks in moisture.
Using too much panko (1¼ cups) absorbed more juices; stick to 1 cup for a silky interior.
Nutrition
Serving: 200gCalories: 220kcalCarbohydrates: 6g
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