Description
Fresh, juicy chicken meatloaf loaded with Parmesan, garlic, and herbs — topped with buttery garlic goodness that crisps beautifully in the oven. It’s simple, cozy, and always a hit at the dinner table!
Ingredients
Scale
- 2 lbs ground chicken
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (save extra for topping)
- ¼ cup milk
- 2 eggs, lightly whisked
- 4 cloves garlic, finely minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup chicken broth
- 2 tbsp butter, melted
- 1 tbsp garlic powder
Instructions
- Start with the liquids
- In a large mixing bowl, pour in the milk and eggs. Use a whisk to blend them until smooth.
- Add the dry ingredients
- Sprinkle in the panko, ½ cup of Parmesan, Italian seasoning, salt, and pepper. Stir just until everything looks evenly combined — no overmixing.
- Bring out the garlic aroma
- Warm the olive oil in a small skillet over medium heat. Toss in the minced garlic and cook for about 1–2 minutes, just until fragrant.
- Add the flavor boosters
- Pour the cooked garlic (and the oil from the pan) into the mixing bowl. Toss in the fresh parsley.
- Add the chicken
- Place the ground chicken into the bowl and gently fold everything together until the mixture looks consistent. Stop as soon as it’s combined.
- Heat the oven
- Set your oven to 350°F (175°C).
- Prep the loaf pan
- Lightly grease a 9×5-inch loaf dish with cooking spray or a little olive oil.
- Shape the loaf
- Transfer the chicken mixture into the pan and press gently into a loaf shape — no heavy packing.
- Make the buttery garlic topping
- In a small bowl, mix the melted butter with the garlic powder.
- Brush it on
- Spread the garlic butter over the top of the meatloaf.
- Add extra Parmesan
- Sprinkle a small handful of grated Parmesan across the top.
- Keep it moist
- Pour the chicken broth around the edges (not on the loaf itself).
- Bake
- Slide the pan into the oven and bake for 60–70 minutes, or until the center reaches 165°F (74°C).
- Confirm doneness
- When the meatloaf is cooked, the thermometer will read 165°F and the juices will run clear.
- Let it rest
- Take the loaf out of the oven and allow it to sit for 10–15 minutes. This helps the juices settle.
- Slice
- Use a sharp knife to cut even slices.
- Serve
- Plate it up while warm — enjoy as-is or pair with mashed potatoes, veggies, or a salad.
Notes
- Don’t overmix — the less you stir, the more tender the meatloaf will be.
- Use a thermometer to guarantee that perfect 165°F doneness.
- Resting matters — cutting too soon releases all the juices.
- Feel free to jazz it up with onions, bell peppers, or mushrooms.
- Better ingredients = better flavor (especially the Parmesan!).
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner