Description
This Garlic Parmesan Chicken Meatloaf is a flavorful, moist, and comforting dish made with ground chicken (or turkey or lean pork) combined with Parmesan cheese, garlic, and aromatic herbs. Baked to perfection and topped with a creamy garlic Parmesan glaze, this recipe is perfect for a family dinner or meal prep, delivering classic meatloaf taste with a lighter twist.
Ingredients
Scale
Meatloaf
- 2 pounds Ground Chicken or ground turkey or lean pork
- 1 cup Parmesan Cheese, shredded (or Romano cheese)
- 1 cup Panko Breadcrumbs or regular breadcrumbs
- 2 large Eggs (for binding)
- 4 cloves Minced Garlic (adjust to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (adjust to taste)
- 1/2 cup Whole Milk or plant milk (if dairy-free)
Glaze
- 2 tablespoons Unsalted Butter
- 2 cloves Minced Garlic (for glaze)
- 1/4 cup Additional Parmesan Cheese (for sprinkling)
- 2 tablespoons Fresh Parsley (for garnish and glaze)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan to prevent sticking while baking the meatloaf.
- Mix Ingredients: In a large mixing bowl, gently combine the ground chicken, shredded Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Stir just until all ingredients are evenly incorporated to avoid overworking the meat, which can affect texture.
- Form Loaf: Shape the mixture evenly into a loaf form and transfer it onto the prepared baking sheet or place it into the greased loaf pan to ensure uniform cooking throughout.
- Bake Meatloaf: Place the loaf in the preheated oven and bake for 40 to 45 minutes, or until the internal temperature reaches 74°C (165°F), ensuring the meat is fully cooked and safe to eat.
- Prepare Glaze: While the meatloaf is baking, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, then stir in the additional Parmesan cheese and fresh parsley. Cook gently until the glaze thickens slightly, forming a creamy sauce.
- Glaze and Finish Baking: Remove the meatloaf from the oven, brush the garlic Parmesan glaze evenly over the top, then return it to the oven for an additional 5 to 7 minutes to set the glaze and deepen the flavors.
- Rest and Serve: Let the meatloaf rest for 5 minutes after baking to allow juices to redistribute. Slice the meatloaf, garnish with extra fresh parsley, and serve warm. Optionally, sprinkle extra Parmesan cheese on top for enhanced flavor.
Notes
- You can substitute ground chicken with turkey or lean pork based on preference.
- Adjust garlic quantities to suit your taste, both in the meatloaf and the glaze.
- Use plant-based milk to make this recipe dairy-free.
- Ensure not to overmix the meat mixture to keep the loaf tender.
- Checking internal temperature with a meat thermometer guarantees safe doneness.
- To make this recipe gluten free, use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
