Garlic Parmesan Chicken Meatloaf (Printable Version)

Savory ground chicken blended with garlic, onion, and Parmesan, baked to golden perfection with a buttery cheese topping.

# What You Need:

→ Meat

01 - 1 ½ lbs ground chicken

→ Vegetables & Aromatics

02 - 4 cloves garlic, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped

→ Dairy

05 - ¾ cup grated Parmesan cheese
06 - ½ cup milk
07 - 1 large egg

→ Binders & Fillers

08 - ¾ cup breadcrumbs

→ Seasonings

09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 teaspoon dried Italian herbs

→ Topping

12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 375°F. Line a 9x5-inch loaf pan with parchment paper or grease lightly.
02 - In a large bowl, mix ground chicken, garlic, onion, parsley, Parmesan, milk, egg, breadcrumbs, salt, pepper, and Italian herbs. Mix gently until just combined—do not overmix.
03 - Press mixture evenly into prepared loaf pan, smoothing the top.
04 - In a small bowl, combine grated Parmesan with melted butter. Mix thoroughly.
05 - Sprinkle Parmesan-butter mixture evenly over the top of the meatloaf.
06 - Bake for 45–50 minutes until internal temperature reaches 165°F and top is golden brown.
07 - Let meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Helpful Tips:

01 -
  • The texture is surprisingly moist, never dry or rubbery like chicken can sometimes be
  • That golden Parmesan crust creates the most incredible salty, crunchy topping
  • It comes together in minutes but tastes like something that simmered all day
02 -
  • The internal temperature matters more than the time, use a meat thermometer to be sure
  • Letting it rest is not optional, cutting too early releases all the moisture you worked to keep in
  • The crust can get dark quickly, check at 40 minutes and tent with foil if needed
03 -
  • Grate your own Parmesan, the flavor difference is remarkable
  • Do not pack the meatloaf into the pan too tightly or it becomes dense
  • Add a splash of cream to the topping for an even richer crust

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