Description
This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is a delicious, tender twist on a classic comfort food. Ground chicken is combined with Parmesan cheese, garlic, herbs, and seasonings to create a flavorful meatloaf with an optional gooey cheese center. Topped with a savory garlic Parmesan ketchup glaze, this recipe is perfect for a family dinner that’s both easy and satisfying.
Ingredients
Scale
Main Ingredients
- 1.5 lbs ground chicken
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (Italian seasoned or plain)
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Optional Filling
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
Glaze
- 1/3 cup ketchup
- 2 tbsp grated Parmesan cheese
- 1 tbsp minced garlic or 1 tsp garlic powder
- 1 tsp Italian seasoning or dried herbs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking.
- Combine Meatloaf Ingredients: In a large bowl, gently mix together ground chicken, Parmesan cheese, minced garlic, breadcrumbs, milk, chopped onion, egg, parsley, salt, pepper, and Italian seasoning until just combined to keep the meatloaf tender.
- Add Cheese Center (Optional): If you want a gooey cheese center, fold the shredded mozzarella or cheddar cheese into the mixture now.
- Shape Meatloaf: Transfer the mixture into the prepared loaf pan and shape it evenly so it cooks uniformly.
- Prepare and Apply Glaze: In a small bowl, mix together the ketchup, Parmesan cheese, minced garlic (or garlic powder), and Italian seasoning. Spread this glaze evenly over the top of the meatloaf to add flavor and prevent drying.
- Bake the Meatloaf: Bake in the preheated oven for 45–55 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Rest Before Serving: Let the meatloaf rest for 5–10 minutes out of the oven before slicing. This helps retain moisture and makes slicing easier.
Notes
- Use fresh parsley if possible for brighter flavor, but dried works well too.
- The optional cheese center makes the meatloaf extra moist and melty inside.
- You can substitute plain breadcrumbs if Italian seasoned breadcrumbs are not available.
- For a dairy-free version, omit Parmesan cheese and use suitable alternatives.
- Make sure the internal temperature of the meatloaf reaches 165°F to ensure safe consumption.
