Description
Turn a plain weeknight into something special with this juicy chicken loaf flavored with plenty of garlic and Parmesan. Lean ground chicken keeps it lighter than beef, while cheese and aromatics deliver big, comforting taste. Serve it with creamy mashed potatoes, roasted veg, or slice for sandwiches the next day.
Ingredients
Scale
- 2 lb (about 900 g) ground chicken
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 4 cloves garlic, finely minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup whole milk
For the garlic-Parmesan glaze
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment or lightly oil a loaf pan for easier cleanup.
- In a large bowl, combine the ground chicken, 1 cup Parmesan, panko, eggs, the 4 minced garlic cloves, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Mix gently with your hands or a spatula until everything just comes together — don’t overwork the mixture or the loaf will become dense.
- Shape the mixture into a classic loaf by hand and place it on the prepared baking sheet, or press it evenly into the loaf pan for neater edges.
- Slide the meatloaf into the oven and bake for 40–45 minutes, or until the center registers 165°F (74°C) on an instant-read thermometer.
- While the loaf cooks, make the glaze: melt the butter in a small saucepan over medium heat. Add the 2 minced garlic cloves and sauté for about 1–2 minutes until fragrant (avoid browning).
- Stir in 1/4 cup Parmesan, the chopped parsley, and a pinch of salt. Cook, stirring, for another minute or two until the mixture slightly thickens.
- When the meatloaf is nearly finished, pull it from the oven and brush the warm glaze generously over the top. Return it to the oven for an additional 5–7 minutes so the glaze becomes glossy and develops a light golden color.
- Remove the loaf and let it rest for about 5 minutes before slicing — this helps the juices set and makes cleaner slices.
- Garnish with extra parsley if desired, carve into portions, and serve with your favorite sides.
Notes
- For best texture, avoid overmixing the meat mixture.
- If you prefer a firmer loaf, bake a few minutes longer, checking temperature.
- Leftovers keep well in the refrigerator and also freeze nicely for future meals.