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Easy Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf

This recipe takes classic comfort food and gives it a fresh, flavorful twist! This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is surprisingly easy, comes together quickly, and is incredibly tender and packed with flavor, with a perfect balance of savory chicken, punchy garlic, and nutty Parmesan.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Meatloaf
  • 2 lbs ground chicken
  • 1 cup grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 2 large eggs
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried basil
  • 0.5 tsp dried parsley
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup whole milk
For the Garlic Parmesan Glaze
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • pinch of salt

Equipment

  • Oven
  • baking sheet
  • Parchment Paper (optional)
  • Loaf Pan (optional)
  • Large Mixing Bowl
  • Small saucepan
  • Meat Thermometer

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a standard loaf pan.
  2. Step 2: In a large mixing bowl, gently combine the ground chicken, 1 cup grated Parmesan cheese, panko breadcrumbs, eggs, 4 cloves minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and milk. Mix until just incorporated; do not overmix.
  3. Step 3: If using a baking sheet, shape the mixture into a loaf. If using a loaf pan, press the mixture evenly into the pan. Place in the preheated oven.
  4. Step 4: Bake for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
  5. Step 5: While the meatloaf bakes, prepare the glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the remaining 2 cloves minced garlic and sauté for 1-2 minutes until fragrant. Stir in the 1/4 cup grated Parmesan cheese and chopped fresh parsley. Cook for another 1-2 minutes, stirring continuously, until slightly thickened. Add a pinch of salt.
  6. Step 6: Carefully remove the meatloaf from the oven. Generously brush the garlic Parmesan glaze all over the top and sides of the loaf.
  7. Step 7: Return the meatloaf to the oven for an additional 5-7 minutes to allow the glaze to set.
  8. Step 8: Remove from the oven and let the meatloaf rest for about 5-10 minutes before slicing and serving. This helps the juices redistribute.

Notes

Avoid overmixing the meatloaf mixture to prevent a tough texture. Use a meat thermometer to ensure it is cooked to 165°F (74°C). Resting the meatloaf after baking is crucial for moisture. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Cooked or uncooked meatloaf can be frozen for up to 3 months, wrapped tightly.