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Garlic Parmesan Chicken Meatloaf

This Garlic Parmesan Chicken Meatloaf combines bright garlic and nutty Parmesan with lean ground chicken, creating a delicious and lighter take on a classic comfort dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 pounds ground chicken (preferably 85% lean) — fresh or fully thawed
  • 1 cup panko breadcrumbs — for light, tender texture; use gluten-free panko to make GF
  • 1/2 cup finely grated Parmesan cheese — freshly grated for best flavor
  • 1 large egg, beaten — helps bind the loaf
  • 1/4 cup whole milk (or unsweetened almond milk) — adds moisture
  • 3 cloves garlic, minced (about 1 tablespoon) — use fresh for the best aroma
  • 2 tablespoons finely chopped fresh parsley — or 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
For the Topping
  • 1/3 cup plain tomato sauce or marinara
  • 2 tablespoons grated Parmesan
  • 1 teaspoon olive oil
  • 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
  2. In a large bowl, whisk the beaten egg with the milk, minced garlic, chopped parsley, olive oil (if using), and tomato sauce for the topping set aside in a small bowl.
  3. Add panko, grated Parmesan, salt, pepper, oregano, and onion powder to the bowl with the ground chicken.
  4. Transfer the mixture to the prepared pan and shape into a 9x5-inch loaf or press into a loaf pan.
  5. Spread the reserved tomato sauce on top, then sprinkle the 2 tablespoons of Parmesan. If you like a little heat, sprinkle crushed red pepper.
Cooking
  1. Bake at 375°F (190°C) for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) at the center.
  2. Remove from oven and let rest for 10 minutes before slicing.

Notes

Use a thermometer to ensure meatloaf is cooked safely without overcooking. Make it gluten-free by swapping panko for gluten-free breadcrumbs or ground oats.