Garlic Parmesan Chicken Meatloaf
Lean ground chicken baked with Parmesan, panko, and garlic, then brushed with a buttery garlic Parmesan glaze.
Equipment
- Large mixing bowl
- Baking sheet or loaf pan
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 2 lb ground chicken
- 1 cup grated Parmesan cheese for the loaf
- ½ cup panko breadcrumbs
- 2 large eggs
- 4 cloves garlic minced, for the loaf
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried basil
- ½ tsp dried parsley
- ¼ tsp salt
- ½ tsp black pepper
- ¼ cup whole milk
- 3 tbsp unsalted butter for the glaze
- 2 cloves garlic minced, for the glaze
- ¼ cup grated Parmesan cheese for the glaze
- 1 tbsp chopped fresh parsley for the glaze
- 1 pinch salt for the glaze
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and line a baking sheet or grease a loaf pan.
- Mix. Combine the chicken, 1 cup Parmesan, panko, eggs, garlic, seasonings, and milk just until blended.
- Bake. Shape the loaf and bake 40 to 45 minutes until it reaches 165 degrees F.
- Glaze. Melt the butter, cook the garlic 1 to 2 minutes, and stir in the Parmesan and parsley.
- Brush. Brush the glaze on the loaf and bake 5 to 7 minutes more until golden.
- Rest. Rest 5 minutes before slicing.
Notes
Substitutions: Use ground turkey in place of chicken.
Tips: Do not overmix and check that the center reaches 165 degrees F.
Storage: Refrigerate up to 3 days or freeze up to 3 months.