Description
Garlic Parmesan Chicken Meatloaf — your new weeknight superstar. Juicy ground chicken mixed with crunchy panko, salty Parmesan, and a buttery garlic glaze gives you all the comfort of classic meatloaf without the dry, sad leftovers. Ready to dig in?
Ingredients
Scale
- 2 lb ground chicken
- 1 cup panko breadcrumbs
- ½ cup finely grated Parmesan (plus extra for sprinkling)
- ¼ cup milk
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 2 Tbsp olive oil (for sautéing the garlic)
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chicken broth
- 2 Tbsp melted butter (for brushing)
- 1 Tbsp garlic powder (for the butter topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
- Sauté the garlic in olive oil over medium heat for 1 minute — just until fragrant. Let it cool slightly. Don’t burn the garlic.
- In a large bowl whisk milk and eggs. Add panko, Parmesan, Italian seasoning, salt, and pepper; fold in the cooled garlic and parsley.
- Add the ground chicken and mix gently until ingredients combine. Bold tip: mix only until everything is evenly distributed — overworking makes the loaf dense.
- Press the mixture into the prepared pan, smoothing the top. Brush with the melted garlic-butter and sprinkle extra Parmesan. Pour chicken broth into the pan around (not over) the loaf.
- Bake 60–70 minutes, until an instant-read thermometer reads 165°F (74°C). Let rest 10–15 minutes before slicing.