Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf

Why You’ll Love This Recipe

I absolutely adore this Garlic Parmesan Chicken Meatloaf because it’s the perfect combination of juicy chicken, savory garlic, and rich Parmesan cheese, all topped with a creamy, herbed glaze. The meatloaf itself is tender and full of flavor, while the garlic Parmesan glaze adds an extra layer of decadence. It’s a comforting dish that’s surprisingly light yet incredibly satisfying. Whether I’m serving it for a weeknight dinner or a special gathering, this recipe always leaves everyone asking for seconds!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf:

• 2 lbs ground chicken

• 1 cup grated Parmesan cheese

• 1/2 cup panko breadcrumbs

• 2 large eggs

• 4 cloves garlic, minced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried parsley

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup whole milk

For the Garlic Parmesan Glaze:

• 3 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan cheese

• 1 tablespoon chopped parsley

• Pinch of salt

Directions

1. Preheat the Oven: I begin by preheating my oven to 375°F (190°C). I line a baking sheet with parchment paper or lightly grease a loaf pan.

2. Prepare the Meatloaf Mixture: In a large mixing bowl, I combine the ground chicken, grated Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and whole milk. I mix everything together until just combined—being careful not to overmix, as that could result in a dense meatloaf.

3. Shape the Meatloaf: I shape the meat mixture into a loaf and place it on the prepared baking sheet (or press it into the loaf pan if I prefer).

4. Bake: I bake the meatloaf for 40–45 minutes or until the internal temperature reaches 165°F (74°C). This ensures that the meatloaf is cooked through and juicy.

5. Prepare the Garlic Parmesan Glaze: While the meatloaf is baking, I melt the butter in a small saucepan over medium heat. I add the minced garlic and sauté for 1–2 minutes until fragrant. Then, I stir in the Parmesan cheese and chopped parsley. I cook for another 1–2 minutes until the glaze has thickened slightly.

6. Glaze the Meatloaf: Once the meatloaf is done baking, I remove it from the oven and brush it generously with the garlic Parmesan glaze. I return the meatloaf to the oven for an additional 5–7 minutes to let the glaze set and slightly brown.

7. Rest and Serve: I let the meatloaf rest for about 5 minutes before slicing it. I garnish with extra parsley for a fresh touch. This dish pairs beautifully with mashed potatoes or roasted vegetables for a complete, comforting meal.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

Variations

• Ground Turkey or Beef: I can easily swap the ground chicken for ground turkey or lean ground beef for a different flavor profile, while keeping the rest of the recipe the same.

• Add Veggies: To make the meatloaf even more nutritious, I can add finely chopped spinach, zucchini, or bell peppers to the meat mixture.

• Cheese Swap: If I don’t have Parmesan, I can use Pecorino Romano or another hard, salty che

  Storage/Reheating

  • Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: To reheat, I place slices of the meatloaf in a covered dish in the oven at 350°F (175°C) for about 10 minutes until warmed through. I can also microwave individual slices for 1–2 minutes.

  FAQs

  Can I use lean ground chicken for this recipe?

  Yes, lean ground chicken works well. However, for a juicier meatloaf, I can opt for ground chicken that contains a bit more fat or add a tablespoon of olive oil to the mixture.

  Can I make this recipe ahead of time?

  Yes, I can prepare the meatloaf mixture in advance, shape it, and store it in the refrigerator for up to 24 hours before baking. When ready, I bake it as usual and add the glaze.

  What should I serve with this meatloaf?

  I love serving this Garlic Parmesan Chicken Meatloaf with mashed potatoes, roasted vegetables, or a simple side salad for a well-rounded meal.

  Can I freeze leftovers?

  Yes, I can freeze leftover meatloaf. I wrap it tightly in plastic wrap and foil or store it in a freezer-safe container for up to 3 months. To reheat, I thaw it in the refrigerator overnight and bake it in the oven at 350°F (175°C) until warmed through.

  How do I know when the meatloaf is done?

  The best way to ensure it’s cooked properly is to use a meat thermometer. It should read 165°F (74°C) when inserted into the center of the meatloaf.

  Conclusion

  This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is a comforting, flavorful dish that’s both light and hearty. The juicy chicken, rich Parmesan, and savory garlic create a perfect balance of flavors, while the creamy garlic Parmesan glaze adds an extra touch of indulgence. It’s a simple, yet elegant dinner option that’s sure to impress at any meal. Whether for a family dinner or a special gathering, this meatloaf is a guaranteed crowd-pleaser.

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  This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf combines tender ground chicken with savory garlic, rich Parmesan, and a creamy garlic Parmesan glaze, creating a comforting, flavorful dish. The juicy meatloaf, complemented by a decadent glaze, is surprisingly light yet satisfying. Perfect for a weeknight dinner or a special gathering, this recipe is sure to impress anyone who tries it.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6
  • Category: Main Course
  • Method: Baking, Stovetop (for glaze)
  • Cuisine: American
  • Diet: Gluten Free

  Ingredients

  For the Meatloaf:
  

  2 lbs ground chicken

  1 cup grated Parmesan cheese

  ½ cup panko breadcrumbs

  2 large eggs

  4 cloves garlic, minced

  1 teaspoon garlic powder

  1 teaspoon onion powder

  ½ teaspoon dried basil

  ½ teaspoon dried parsley

  ½ teaspoon salt

  ½ teaspoon black pepper

  ¼ cup whole milk

  For the Garlic Parmesan Glaze:
  

  3 tablespoons unsalted butter

  2 cloves garlic, minced

  ¼ cup grated Parmesan cheese

  1 tablespoon chopped parsley

  Pinch of salt

  Instructions

  Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.

  Prepare the Meatloaf Mixture: In a large bowl, combine ground chicken, grated Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and whole milk. Mix until just combined, being careful not to overmix.

  Shape the Meatloaf: Shape the meat mixture into a loaf and place it on the prepared baking sheet (or press it into a loaf pan).

  Bake: Bake for 40–45 minutes or until the internal temperature reaches 165°F (74°C) for a juicy, fully cooked meatloaf.

  Prepare the Garlic Parmesan Glaze: While the meatloaf bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes. Stir in Parmesan cheese and chopped parsley, cooking for another 1–2 minutes until the glaze thickens.

  Glaze the Meatloaf: After baking, remove the meatloaf from the oven and brush with the garlic Parmesan glaze. Return the meatloaf to the oven for an additional 5–7 minutes to let the glaze set.

  Rest and Serve: Let the meatloaf rest for 5 minutes before slicing. Garnish with extra parsley and serve with mashed potatoes, roasted vegetables, or a simple side salad.

  Notes

  Substitutes: Use ground turkey or lean ground beef for different flavor profiles.

  Add Veggies: Add finely chopped spinach, zucchini, or bell peppers to the meat mixture for extra nutrition.

  Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.