This juicy garlic Parmesan chicken meatloaf is the ultimate comfort food twist on tradition. It has everything I crave on busy weeknights a soft tender loaf with lots of flavor thanks to real Parmesan and plenty of fresh garlic. The buttery garlic glaze on top caramelizes just enough in the oven to make every bite taste like a cozy Sunday dinner.
I remember making this on a night I wanted something soothing with little fuss. The smell of garlic and Parmesan brought everyone to the kitchen before I even called for dinner.
Ingredients
- Ground chicken: Look for fresh poultry with a pale pink color and no off odor
- Parmesan cheese: Real Parmigiano Reggiano makes a big difference in both the loaf and glaze
- Panko breadcrumbs: These keep the texture light and help absorb just enough moisture
- Large eggs: These bind everything so your loaf stays together and slices beautifully
- Fresh garlic: Do not skimp as this is the backbone of flavor
- Garlic powder: Gives an extra layer of subtle sweet sharpness
- Onion powder: Infuses background savoriness and makes the chicken taste richer
- Dried basil and dried parsley: Brighten everything and mimic classic Italian chicken dishes
- Salt and black pepper: Season generously but taste your Parmesan beforehand as it adds saltiness
- Whole milk: Adds richness and prevents the loaf from drying as it bakes
- Unsalted butter: Used for the glaze it melts with the garlic for a dreamy topping
- Chopped parsley: Adds color and a fresh herbal pop on top
Instructions
- Prepare the Base:
- Set your oven to 375 degrees. Get out either a baking sheet with parchment or a loaf pan lightly greased. This prevents any sticking and ensures your loaf releases perfectly.
- Mix the Meatloaf:
- Combine the ground chicken Parmesan panko eggs garlic both powders basil parsley salt pepper and milk in a large bowl. Use your hands or a spatula and mix only until just blended to keep the texture tender.
- Shape and Bake:
- With wet hands form the mixture into a loaf shape and set it on your prepared baking surface. The loaf should hold together and be even from end to end. Bake in the center of the oven for about 40 to 45 minutes until a thermometer in the center reads 165 degrees.
- Make the Garlic Parmesan Glaze:
- While the meatloaf bakes melt the butter in a small saucepan over medium heat. Add the minced garlic and let it soften and turn fragrant for about two minutes without browning. Stir in the Parmesan and parsley then let it bubble and come together for just another minute. The glaze should thicken slightly.
- Glaze and Finish:
- Brush all of the hot glaze over the meatloaf when it comes out of the oven. Return the loaf to bake for a final five to seven minutes. This lets the topping fuse and get lightly golden.
- Rest and Serve:
- Let your meatloaf rest at least five minutes before slicing. This helps hold all the juices. Top with a little more parsley if you wish and serve with mashed potatoes roasted vegetables or fluffy rolls.
- see next too page
ADVERTISEMENT
