Description
How to make tender chicken meatloaf with garlic and parmesan that melts in your mouth every single time. Perfect weeknight comfort food.
Ingredients
Scale
Base Ingredients
- 2 lbs ground chicken, preferably thigh meat
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 medium yellow onion, finely diced
Flavor Builders
- 1 cup freshly grated Parmesan cheese, divided
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
Seasonings
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Glaze
- 2 tbsp butter, melted
- 1 tbsp fresh lemon juice
Instructions
- Prep Oven: Preheat your oven to 375°F and line a 9×5 inch loaf pan with parchment paper. This prevents sticking and makes removal so much easier later.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Cook diced onion and minced garlic for 3-4 minutes until fragrant and softened. Let cool completely.
- Mix Base: In a large bowl, combine panko breadcrumbs with milk and let sit for 2 minutes. Add beaten eggs and mix gently until just combined.
- Combine Everything: Add ground chicken, cooled onion mixture, 3/4 cup parmesan, parsley, and all seasonings. Mix gently with your hands until just combined – don’t overmix.
- Shape Loaf: Transfer mixture to prepared loaf pan and gently shape into an even loaf. Top with remaining parmesan cheese for a golden, crispy crust.
- Bake: Bake for 35-40 minutes until internal temperature reaches 165°F. Brush with melted butter and lemon juice mixture during last 10 minutes of cooking.
- Rest: Let meatloaf rest in pan for 10 minutes before slicing. This helps it hold together perfectly and prevents crumbling when you cut it.
Notes
- Don’t overmix the meat mixture or it will become dense and tough instead of tender.
- Let sautéed aromatics cool completely before adding to prevent cooking the eggs.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Internal temperature must reach 165°F for food safety.
- Rest the meatloaf 10 minutes before slicing for clean cuts.
- Freshly grated parmesan cheese gives much better flavor than pre-grated.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 8g
- Protein: 32g