Go Back

Garlic Parmesan Chicken Meatloaf

Tender chicken meatloaf loaded with fresh garlic and Parmesan cheese, topped with a golden cheese crust for an easy, protein-packed dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 4 cloves fresh garlic minced
  • 1 cup grated Parmesan cheese divided
  • 1 cup breadcrumbs plain or Italian-seasoned
  • 2 large eggs
  • 1 medium onion diced
  • 2 tbsp low-sodium soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • paprika or Italian seasoning optional, for topping

Equipment

  • 9x5-inch loaf pan or baking dish
  • skillet
  • large mixing bowl
  • Meat Thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x5-inch loaf pan or baking dish with nonstick cooking spray.
  2. In a skillet over medium heat, sauté the diced onions for about 5 minutes until soft and translucent. Let cool for a few minutes.
  3. In a large bowl, combine the ground chicken, cooled sautéed onions, minced garlic, breadcrumbs, eggs, soy sauce, salt, pepper, and half of the Parmesan cheese. Mix gently with your hands or a wooden spoon until just combined. Do not overmix.
  4. Transfer the mixture to the prepared baking dish and shape it into an even loaf, pressing gently to eliminate air pockets.
  5. Sprinkle the remaining half cup of Parmesan cheese over the top of the loaf, pressing it gently to adhere. Add a light dusting of paprika or Italian seasoning if desired.
  6. Bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) in the center. The top should be golden and slightly crispy.
  7. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute for moist, tender slices.

Notes

Storage: Store sliced meatloaf in an airtight container in the refrigerator for up to 4 days. Place parchment paper between slices to prevent sticking. Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Can also freeze uncooked loaf—thaw completely before baking. Reheating: Oven method is best—cover slices with foil and warm at 325°F for 15-20 minutes. Microwave at 50% power in 30-second intervals. Substitutions: Ground turkey works equally well. Use gluten-free breadcrumbs for gluten-free option. Fresh herbs like basil or oregano can be added to meat mixture. Make-Ahead: Mix and shape up to 24 hours ahead, refrigerate covered, then bake as directed (may need extra 5-10 minutes).