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Delicious homemade meatloaf served with mashed potatoes and green beans.

Garlic Parmesan Chicken Meatloaf

A comforting and tender chicken meatloaf with a savory garlic Parmesan glaze that the whole family will love.
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Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatloaf Ingredients
  • 2 lbs ground chicken Poultry keeps the meatloaf light and tender.
  • 1 cup grated Parmesan cheese Adds richness and flavor.
  • 1/2 cup panko breadcrumbs Helps keep the texture light.
  • 4 cloves garlic, minced Fresh garlic for a stronger flavor.
  • 2 large eggs Bind the meatloaf together.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 1 teaspoon onion powder Adds depth of flavor.
  • 1/2 teaspoon dried basil For freshness.
  • 1/2 teaspoon dried parsley For flavor.
  • 1/2 teaspoon salt For seasoning.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/4 cup whole milk For moisture.
Glaze Ingredients
  • 3 tablespoons unsalted butter For glazing.
  • 2 cloves garlic, minced For a buttery garlic flavor.
  • 1/4 cup grated Parmesan cheese For the glaze.
  • 1 tablespoon chopped parsley For garnish in glaze.
  • Pinch of salt To balance flavors.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
  2. In a large bowl, combine ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Mix gently until just incorporated, avoiding overmixing.
  3. Shape the mixture into a loaf on the baking sheet or press it into the loaf pan. Smooth the top with wet hands.
Cooking
  1. Bake for 40–45 minutes, or until the internal temperature reads 165°F (74°C) and edges look lightly golden.
  2. Meanwhile, melt butter in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1–2 minutes until fragrant.
  3. Stir in Parmesan and parsley, cooking for another 1–2 minutes until the glaze thickens slightly. Add a pinch of salt.
  4. Once the meatloaf reaches 165°F, remove it from the oven and brush the top generously with the garlic Parmesan glaze.
  5. Return the meatloaf to the oven for another 5–7 minutes so the glaze sets and turns lightly golden. Let rest for 5 minutes before slicing. Garnish with extra parsley and serve.

Notes

Prep the glaze while the meatloaf bakes to save time. Avoid overmixing to prevent a dense texture. For variations, try adding smoked paprika or swapping basil with thyme.