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A thick, juicy slice of savory chicken meatloaf on a white plate, showcasing its moist texture and garlic-parmesan flecks.

Garlic Parmesan Chicken Meatloaf: A Juicy & Flavorful Recipe

Discover the best Garlic Parmesan Chicken Meatloaf recipe! This dish is incredibly moist, packed with savory garlic and cheese flavors, and surprisingly easy to make for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground Chicken 93/7 recommended
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Whole Milk
  • 3/4 cup Grated Parmesan Cheese freshly grated
  • 2 Large Eggs beaten
  • 1 Small Yellow Onion finely chopped
  • 4 cloves Garlic minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 cup Ketchup
  • 2 tbsp Brown Sugar packed
  • 1 tbsp Worcestershire Sauce

Equipment

  • 1 Large Bowl
  • 1 Loaf Pan 9x5 inch
  • 1 Meat Thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
  2. In a large bowl, combine the Panko breadcrumbs and milk. Let it stand for 5-10 minutes to allow the breadcrumbs to absorb the milk. This creates a panade and is key for a moist meatloaf.
  3. Add the beaten eggs, finely chopped onion, minced garlic, and grated Parmesan cheese to the breadcrumb mixture. Stir until well combined.
  4. Gently add the ground chicken, Italian seasoning, salt, and pepper. Use your hands to mix until just combined. Do not overmix.
  5. Transfer the mixture into the prepared loaf pan and gently press to shape. If using a baking sheet, form the mixture into a free-form loaf.
  6. In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce to create the glaze.
  7. Spread half of the glaze mixture evenly over the top of the meatloaf. Bake for 40 minutes.
  8. Remove from the oven, spread the remaining glaze over the top, and bake for an additional 15-20 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C).
  9. Let the meatloaf rest in the pan for 10 minutes before slicing and serving. This helps it retain its juices.

Notes

Do Not Overmix: Gently combine the meatloaf ingredients to ensure a tender, not tough, result.
Resting is Key: Allowing the meatloaf to rest for 10 minutes before slicing is crucial for juicy slices.
Internal Temperature: Always cook ground chicken to a safe internal temperature of 165°F (74°C).