This isn’t your average meatloaf. Moist, flavorful, and infused with rich garlic and Parmesan, this chicken meatloaf is the definition of comfort food with a gourmet twist. Topped with a buttery, garlicky glaze and baked to golden perfection, it’s a dinner that satisfies every time. Perfectly paired with mashed potatoes, a side salad, or roasted vegetables.
Ingredients
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
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, combine all meatloaf ingredients: ground chicken, Parmesan, panko, eggs, garlic, seasonings, herbs, salt, pepper, and milk. Mix until just combined—avoid overmixing for the juiciest result.
- Shape the mixture into a loaf on the baking sheet or press evenly into a loaf pan.
- Bake for 40–45 minutes, or until the internal temperature hits 165°F (74°C).
- While the meatloaf bakes, prepare the glaze. Melt butter in a small saucepan over medium heat. Add garlic and sauté for 1–2 minutes. Stir in Parmesan and parsley, cooking until the mixture slightly thickens, about 1–2 minutes more.
- Once the meatloaf is cooked, brush generously with the garlic Parmesan glaze and return to the oven for 5–7 minutes.
- Let rest for 5 minutes before slicing. Garnish with extra parsley and serve warm.
Variation
- Add Vegetables for Moisture & Flavor
Finely diced sautéed onions, mushrooms, or grated zucchini can be folded into the meatloaf mixture for added moisture and natural umami. Just be sure to cook off excess moisture before mixing, so your loaf holds together nicely. - Swap Cheese for a Twist
While Parmesan brings sharpness and depth, you can experiment with other hard cheeses like Asiago, Romano, or even a smoked Gouda for a different savory profile. Each variation will lend its own unique richness. - Make it Spicy
Add a pinch of red pepper flakes, chopped jalapeños, or even a dash of hot sauce to the meat mixture if you like a little kick. It complements the creamy glaze beautifully and cuts through the richness.
Cooking Notes
- Avoid Overmixing the Meat
Overworking the meat mixture can make your meatloaf dense and tough. Gently fold ingredients just until combined to keep the texture light and tender. - Use a Meat Thermometer
Chicken should be cooked to 165°F (74°C). Using a meat thermometer ensures your loaf is cooked through without drying it out from overbaking. - Glaze at the Right Time
Applying the garlic Parmesan glaze during the last few minutes of baking helps it form a flavorful, slightly crispy crust without burning or soaking into the meat too early.
Serving Suggestions
- Classic with Mashed Potatoes
Serve thick slices of this meatloaf over creamy mashed potatoes for the ultimate comfort meal. Add a pat of butter or drizzle with extra glaze for extra indulgence. - Pair with Roasted Veggies
Roasted carrots, Brussels sprouts, or green beans tossed in olive oil and garlic roast up beautifully alongside the meatloaf and echo the garlic-forward flavor. - Slice for Sandwiches
Use leftovers to make hearty meatloaf sandwiches on crusty bread with a smear of garlic aioli or pesto. It’s a delicious way to reinvent the dish for lunch the next day.
Tips
- Let It Rest Before Slicing
Giving the meatloaf a 5–10 minute rest after baking helps the juices redistribute and prevents it from falling apart when sliced. This small pause makes a big difference in texture. - Line the Pan for Easy Cleanup
Using parchment paper or foil in the pan prevents sticking and saves time on cleanup. It also makes lifting the meatloaf out much easier if you’re not using a loaf pan. - Double the Glaze
Love that buttery garlic topping? Double the glaze portion and serve some on the side as a dipping sauce. It adds richness and is perfect drizzled over sides like potatoes or bread.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (Per Serving)
- Calories: 440 kcal
- Protein: 39 g
- Sodium: 530 mg
Frequently Asked Questions
- Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and delivers a similar texture and flavor. Use dark meat or a mix of light and dark turkey for a juicier result. - Can I make this meatloaf ahead of time?
Yes! You can prepare the meatloaf mixture, shape it, and refrigerate it (uncooked) for up to 24 hours. When ready to cook, bring it to room temperature for 20–30 minutes before baking. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave, oven, or even on the stovetop with a splash of broth or glaze to keep it moist. - Is this meatloaf freezer-friendly?
Definitely. You can freeze the raw, shaped loaf tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge, then bake as directed. Cooked slices can also be frozen and reheated individually.
Conclusion
This Garlic Parmesan Chicken Meatloaf is a weeknight winner and a comfort food classic all rolled into one. It’s juicy, flavorful, and topped with a crave-worthy garlic butter glaze that takes it over the top. Whether you’re serving it for Sunday dinner, meal prepping for the week, or looking to impress guests with something cozy yet elevated, this meatloaf always delivers. Pair it with your favorite sides, and prepare for clean plates all around.
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Garlic Parmesan Chicken Meatloaf
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This isn’t your average meatloaf. Moist, flavorful, and infused with rich garlic and Parmesan, this chicken meatloaf is the definition of comfort food with a gourmet twist. Topped with a buttery, garlicky glaze and baked to golden perfection, it’s a dinner that satisfies every time. Perfectly paired with mashed potatoes, a side salad, or roasted vegetables.
Ingredients
Scale
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
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large bowl, combine all meatloaf ingredients: ground chicken, Parmesan, panko, eggs, garlic, seasonings, herbs, salt, pepper, and milk. Mix until just combined—avoid overmixing for the juiciest result.
- Shape the mixture into a loaf on the baking sheet or press evenly into a loaf pan.
- Bake for 40–45 minutes, or until the internal temperature hits 165°F (74°C).
- While the meatloaf bakes, prepare the glaze. Melt butter in a small saucepan over medium heat. Add garlic and sauté for 1–2 minutes. Stir in Parmesan and parsley, cooking until the mixture slightly thickens, about 1–2 minutes more.
- Once the meatloaf is cooked, brush generously with the garlic Parmesan glaze and return to the oven for 5–7 minutes.
- Let rest for 5 minutes before slicing. Garnish with extra parsley and serve warm.
Notes
- Want extra flavor? Add a teaspoon of Dijon mustard to the meatloaf mix.
- Swap panko for gluten-free breadcrumbs if needed.
- Make it ahead: prepare and refrigerate the loaf up to 24 hours in advance before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1/6 of loaf
- Calories: 440 kcal
- Sugar: 1 g
- Sodium: 530 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 39 g
- Cholesterol: 180 mg
Keywords: garlic parmesan chicken meatloaf, ground chicken meatloaf, easy meatloaf recipe, comfort food, baked chicken loaf, low carb dinner, high protein meal