Garlic Parmesan Chicken Meatloaf
This meatloaf combines garlic and parmesan for a deliciously tender dish, perfect for any weeknight meal.
Ingredients
Main ingredients
- 2 lbs Ground Chicken (Use fresh ground chicken for best results.)
- 1 cup Grated Parmesan Cheese (Divided into two portions for the meatloaf and glaze.)
- 1/2 cup Panko Breadcrumbs (Helps keep the meatloaf light and fluffy.)
- 2 large Eggs (Bind the mixture together.)
- 4 cloves Garlic, minced (Freshly minced for optimal flavor.)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Parsley
- 1/2 teaspoon Salt (To taste.)
- 1/2 teaspoon Black Pepper (To taste.)
- 1/4 cup Whole Milk
- 3 tablespoons Unsalted Butter (For the glaze.)
- 2 cloves Garlic, minced (For the glaze.)
- 1/4 cup Grated Parmesan Cheese (For the glaze.)
- 1 tablespoon Chopped Parsley (For the glaze.)
- 1 pinch Salt
Instructions
Preparation
- Preheat oven to a moderate 350°F.
- In a bowl, gently combine ground chicken, 1/2 cup Parmesan, panko, eggs, minced garlic, milk, garlic powder, onion powder, basil, parsley, salt, and pepper. Do not pulverize the mixture; be kind. A few lumps are fine.
Baking
- Shape into a loaf on a lined baking sheet or in a loaf pan.
- Bake for about 40–45 minutes until just shy of done (use a thermometer if you’re fancy — 160°F is your target). Resist the urge to open the oven every 90 seconds.
Glaze Preparation
- Melt butter in a small pan, add the 2 cloves minced garlic, then whisk in 1/4 cup Parmesan and chopped parsley until glossy. Taste. Adjust salt. Cry maybe (from the garlic, hopefully).
Final Baking
- Brush the glaze over the loaf and return to oven for 8–10 minutes until golden and fragrant.
- Let rest for 10 minutes before slicing.
Serving
- Serve with something bright — I like a simple salad, or roasted green beans.
Notes
If you don't have panko, regular breadcrumbs work; they’ll make the texture a touch denser. You can make smaller muffins instead of a loaf; just bake them for 18–22 minutes.