Garlic Parmesan Chicken Meatloaf is a tasty twist on a classic comfort food, featuring tender ground chicken combined with the rich flavors of garlic and Parmesan cheese. It’s moist, flavorful, and just the right mix of savory and cheesy, making it a great change from the usual beef meatloaf. The garlic adds a nice punch, while the Parmesan gives a lovely depth without overpowering the chicken.
I love making this meatloaf when I want something cozy but lighter than traditional beef versions. One of my favorite things about this recipe is how easy it is to prepare and how it fills the kitchen with a wonderful aroma while cooking. I usually mix in some herbs and a touch of breadcrumbs to keep it extra moist, and it never fails to come out perfectly every time I try it.
This meatloaf is great served warm with mashed potatoes or a simple side salad. I like drizzling a little extra Parmesan on top when it comes out of the oven or stirring some garlic butter into my veggies to keep the flavors consistent throughout the meal. It’s definitely one of those recipes I find myself coming back to again and again because of how comforting and satisfying it is.
Key Ingredients & Substitutions
Ground chicken: This is the star of the dish and keeps it light. You can swap it for ground turkey for a similar texture and flavor.
Parmesan cheese: It adds a nutty, salty touch. If you don’t have Parmesan, Pecorino Romano is a great substitute.
Garlic: Fresh garlic gives a strong, aromatic flavor. Garlic powder can work in a pinch but fresh is best.
Breadcrumbs: Panko breadcrumbs add nice texture and help bind the meatloaf. For gluten-free options, try crushed gluten-free crackers or oats.
Mozzarella or provolone cheese: This melts well for a gooey topping. You could also use cheddar or Monterey Jack if preferred.
How Can I Keep Chicken Meatloaf Moist and Tender?
Chicken is leaner than beef, so it can dry out easily. Here’s how to keep your meatloaf juicy:
- Don’t overmix the ingredients; mix just until combined to avoid a dense texture.
- Add moisture with milk and egg—they help bind and soften the meat.
- Breadcrumbs absorb moisture and keep the meatloaf from becoming crumbly.
- Bake until just done (at 165°F/74°C internal temp) to prevent drying out.
- Let the meatloaf rest after baking; this allows juices to redistribute and keeps each slice moist.
Equipment You’ll Need
- Mixing bowl – I find it easiest to combine all ingredients here without making a mess.
- Loaf pan or baking sheet – helps shape the meatloaf evenly and makes cleanup easier.
- Meat thermometer – ensures the chicken is cooked through to 165°F (74°C) for safety.
- Broiler or oven with broil setting – melts and browns the cheese on top for a crispy finish.
- Mixing spoon or spatula – for gentle mixing without overworking the meat.
Flavor Variations & Add-Ins
- Swap ground chicken for ground turkey or beef for different flavors, depending on what you prefer.
- Add chopped spinach or sun-dried tomatoes into the meat mixture for extra veggies or tangy flavor.
- Replace mozzarella with cheddar or pepper jack for a sharper, spicier topping.
- Sprinkle some crushed red pepper flakes or Italian herbs into the mixture for a little kick or more herbiness.
How to Make Garlic Parmesan Chicken Meatloaf
Ingredients You’ll Need:
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped onion
- 1/4 cup milk
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella or provolone cheese (for topping)
- 1 tbsp olive oil or butter (optional, for greasing the pan)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to bake and broil. After cooking, allow 5 minutes of resting time before slicing and serving.
Step-by-Step Instructions:
1. Prep and Mix Ingredients:
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, add the ground chicken, Parmesan cheese, minced garlic, breadcrumbs, chopped onion, milk, egg, chopped parsley, Italian seasoning, salt, and pepper. Gently mix until everything is just combined—avoid overmixing so your meatloaf stays tender.
2. Shape and Bake:
Shape the chicken mixture into a loaf shape by hand or press it evenly into your prepared loaf pan. Place it in the oven and bake for about 25-30 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C), ensuring it’s safely cooked through.
3. Add Cheese and Broil:
Once the meatloaf is cooked, remove it from the oven. Sprinkle the shredded mozzarella or provolone cheese evenly over the top. Place the meatloaf back under the broiler for 2-4 minutes, watching closely until the cheese melts and forms golden, bubbly spots.
4. Rest and Serve:
Carefully remove the meatloaf from the oven and let it rest for about 5 minutes—this helps the juices settle and makes slicing easier. Garnish with some fresh chopped parsley before serving. Enjoy it warm, paired with your favorite sides like mashed potatoes, steamed veggies, or a simple salad.
Can I Use Frozen Ground Chicken for This Meatloaf?
Yes, you can use frozen ground chicken, but make sure to thaw it completely in the refrigerator overnight before using. This helps the meat mix evenly and cook properly.
Can I Make This Meatloaf Ahead of Time?
Absolutely! You can prepare the meat mixture and shape the loaf a day ahead. Cover it tightly and store it in the fridge. Bake fresh the next day for best results.
How Should I Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. To reheat, warm slices gently in the oven or microwave until heated through.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or even ground nuts work well as a binder and will keep the meatloaf moist.
