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Garlic Parmesan Chicken Meatloaf Recipe
Ash Tyrrell

Garlic Parmesan Chicken Meatloaf Recipe

I still remember the first time I made this garlic-parmesan chicken meatloaf: my kitchen smelled of melted butter, garlic, and baked chicken, and I couldn’t wait to slice into it. After one bite, I was hooked—juicy, cheesy, savory, and totally satisfying.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground chicken — I prefer fresh lean but not ultra-lean, so there’s enough fat to keep it moist.
  • 1 cup freshly grated Parmesan cheese — freshly grated gives better melt and flavor than pre-shredded.
  • ½ cup panko breadcrumbs — these give structure without sogginess don’t use soggy or stale crumbs.
  • 2 large eggs — act as a binder to hold the loaf together.
  • 4 cloves garlic minced — fresh garlic brings brightness and depth (better than powder alone).
  • 1 teaspoon garlic powder — to layer garlic flavor.
  • 1 teaspoon onion powder — gives a gentle oniony backbone.
  • ½ teaspoon dried basil — adds herb aroma.
  • ½ teaspoon dried parsley — for a mild freshness.
  • ½ teaspoon salt — adjusts overall seasoning you can reduce if your Parmesan is very salty.
  • ½ teaspoon black pepper — just enough to sharpen flavor.
  • ¼ cup whole milk — keeps the loaf tender by hydrating the breadcrumbs.
  • 3 tablespoons unsalted butter — melts into a silky glaze.
  • 2 cloves garlic minced — fresh garlic for the finishing flavor.
  • ¼ cup grated Parmesan cheese — to enrich the glaze.
  • 1 tablespoon chopped parsley — for color and freshness

Method
 

  1. I begin by setting my oven to 375 °F (190 °C). I line my loaf pan with parchment paper or lightly grease it so nothing sticks later.
  2. In my large bowl, I combine ground chicken, grated Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. I gently fold until just combined—overmixing makes it tough.
  3. I shape the mixture into a loaf (either by hand or pressed into the pan). Then I bake it for about 40–45 minutes until the center is close to 165 °F.
  4. While the meatloaf bakes, I melt butter in a small saucepan, sauté the minced garlic briefly, stir in Parmesan and parsley, and let it thicken slightly.
  5. Once the loaf is nearly done, I pull it out and brush the glaze generously over the top. Then I return it to the oven for another 5–7 minutes so the glaze bubbles and sets.
  6. I remove it and let it rest for 5–10 minutes before slicing. Letting it rest ensures slices stay intact and juicy.

Notes

  • I always grate the Parmesan fresh—pre-shredded ones have anti-caking agents that affect melt.
  • I don’t overmix; I stop when everything is just combined—no more.
  • I sometimes chill the mixture in the fridge for 10 minutes before shaping so it’s easier to form.
  • I double up on garlic in the glaze if I’m craving extra punch.
  • I let the loaf rest fully before slicing; impatience wrecks the structure.