Easy Garlic Parmesan Chicken Meatloaf Recipe

Meatloaf is one of those classic comfort foods that’s always reliable, but let’s be honest—it can get a little… boring. Not this one! We’re swapping out the traditional beef for lean ground chicken, adding a good amount of garlic, herbs, and shredded Parmesan, and topping it off with a buttery, golden garlic-Parmesan crust that takes it to a whole new level.

The first time I made this, I knew it was a keeper. It’s juicy, garlicky, cheesy, and makes amazing leftovers (hello, meatloaf sandwiches!). And if you’re feeding kids? This one’s a total win.

Why You’ll Love This Recipe

• Easy to prep: Mix, shape, and bake—no fancy techniques here
• Lighter option: Ground chicken is lean but still moist and flavorful
• Garlicky and cheesy: Loaded with Parmesan, garlic, and herbs for big flavor
• Family-friendly: Simple, comforting, and kid-approved
• Meal-prep gold: Leftovers reheat beautifully for lunches and quick dinners

Prep Time and Servings

• Total Time: 45 minutes
• Servings: 4–6
• Nutrition (per serving): Approx. 290 calories, 26g protein, 15g fat, 10g carbs

Ingredients

For the meatloaf:

• 1 ½ lbs ground chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup plain breadcrumbs (or panko)
• 1 large egg
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk (to keep it moist)
• Optional: 1/4 teaspoon crushed red pepper flakes for a little heat

For the topping:

• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped parsley (optional for garnish)

Step-by-Step Instructions

1. Preheat and prep

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease a loaf pan.

2. Mix the meatloaf

• In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk.
• Mix gently with your hands or a spoon just until everything is combined—don’t overwork it!

3. Shape and bake

• Shape the mixture into a loaf shape on the prepared baking sheet (or press into a greased loaf pan).
• Bake for 25 minutes.

4. Add the topping

• While the meatloaf is baking, mix together melted butter, Parmesan, and garlic powder in a small bowl.
• After 25 minutes, remove the meatloaf from the oven and brush the top with the garlic-Parmesan butter mixture.
• Return to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C).

5. Rest and serve

• Let the meatloaf rest for 5–10 minutes before slicing. This helps it stay juicy.
• Sprinkle with extra parsley if you like, and serve warm!

How to Serve

• Classic style: Serve with mashed potatoes and roasted green beans or broccoli
• Low-carb option: Pair with cauliflower mash and a side salad
• Italian twist: Serve with marinara and garlic bread on the side
• Leftovers: Slice and layer into a sandwich with melted mozzarella and a smear of mayo or pesto

Tips for Success

1. Use ground chicken with a little fat: Super lean chicken breast can dry out—aim for a mix of white and dark meat if possible.
2. Don’t overmix: Mix just until combined to keep it tender.
3. Let it rest: Resting helps the juices redistribute, so your slices won’t fall apart.
4. Check the temp: A digital meat thermometer is your best friend here—165°F is your target.
5. Customize the crust: Want a crispier crust? Broil the meatloaf for 2–3 minutes at the end.

Recipe Variations

• Cheesy center: Add a handful of shredded mozzarella to the middle for a gooey surprise
• Spicy version: Use crushed red pepper or a pinch of cayenne in the mix
• Veggie boost: Add finely grated zucchini or carrots (just squeeze out extra moisture first)
• Gluten-free: Use almond flour or gluten-free breadcrumbs instead
• Mini meatloaves: Shape into 4–6 individual loaves for faster baking (20–25 mins)

Storage and Reheating

To store:
Keep leftovers in an airtight container in the fridge for up to 4 days.

To reheat:
Reheat slices in the microwave for 1–2 minutes or in a 350°F oven until warmed through. You can also pan-sear slices for a crispy edge.

To freeze:
Wrap individual slices or the whole meatloaf in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well—use dark meat for the best texture.

Can I make this ahead of time?
Yes! Prep the meatloaf and refrigerate uncooked up to 1 day in advance. Bake when ready.

Do I need to use breadcrumbs?
They help bind the meatloaf and keep it tender. You can sub crushed crackers or almond flour if needed.

Can I double the recipe?
Absolutely! Just increase baking time to 60–70 minutes and use a larger pan or divide into two loaves.

Conclusion

This Garlic Parmesan Chicken Meatloaf is proof that meatloaf doesn’t have to be boring. It’s easy, flavorful, and loaded with cheesy, garlicky goodness that your whole crew will love. Whether you’re making it for a busy weeknight or prepping meals for the week, it’s always a winner.

Give it a try, and don’t forget to snap a pic and tag me—I’d love to see how yours turns out!

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