I make this Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf when I want something comforting, flavorful, and incredibly tender. It’s packed with savory garlic, rich Parmesan, and juicy ground chicken, all topped with a deliciously seasoned glaze. Every slice turns out moist, cheesy, and full of Italian-inspired flavor.
Why You’ll Love This Recipe
I love how this chicken meatloaf stays incredibly moist compared to traditional beef versions. The combination of milk, breadcrumbs, and Parmesan keeps the texture soft and tender.
I also appreciate how easy it is to prepare. I mix everything in one bowl, shape it, add the topping, and let the oven do the rest.
The garlic and herbs give it a bold, comforting flavor, while the optional melted cheese inside makes every bite extra satisfying. It’s simple enough for a weeknight dinner but impressive enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lbs ground chicken
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup breadcrumbs (Italian seasoned or plain)
1/4 cup milk
1/4 cup finely chopped onion
1 large egg
2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup shredded mozzarella or cheddar cheese (optional, for extra melty inside)
For the topping:
1/3 cup ketchup
2 tbsp grated Parmesan cheese
1 tbsp minced garlic or garlic powder
1 tsp Italian seasoning or dried herbs
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a loaf pan or lining it with parchment paper.
In a large bowl, I combine the ground chicken, Parmesan cheese, minced garlic, breadcrumbs, milk, chopped onion, egg, parsley, salt, pepper, and Italian seasoning. I mix everything gently but thoroughly to avoid overworking the meat.
If I decide to use shredded cheese for a gooey center, I fold it in at this stage.
I transfer the mixture into the prepared loaf pan and shape it evenly.
In a small bowl, I mix together the ketchup, Parmesan, garlic, and Italian seasoning for the topping. I spread this mixture evenly over the top of the meatloaf.
I bake it for about 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C).
Once baked, I let it rest for 5 to 10 minutes before slicing so the juices redistribute and the texture stays tender.
Servings and Timing
I usually get about 6 servings from this recipe, depending on how thick I slice it.
Preparation time takes me around 15 minutes.
Cooking time is about 45 to 55 minutes.
Total time comes to approximately 1 hour to 1 hour and 10 minutes.
Variations
I sometimes swap the Parmesan for Asiago or Pecorino Romano when I want a sharper flavor.
For a lower-carb option, I replace the breadcrumbs with crushed pork rinds or almond flour.
When I want extra vegetables, I mix in finely grated zucchini or carrots, making sure to squeeze out excess moisture first.
If I prefer a spicier version, I add red pepper flakes or a dash of hot sauce to the meat mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, I wrap slices tightly and freeze them for up to 3 months. I thaw them overnight in the refrigerator before reheating.
To reheat, I warm slices in the oven at 325°F until heated through, or I use the microwave in short intervals to prevent drying out. I sometimes add a small splash of broth or water before reheating to keep it moist.
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FAQs
Can I use ground turkey instead of ground chicken?
I often substitute ground turkey when that’s what I have available. The texture and flavor stay very similar, and it works beautifully.
How do I know when the meatloaf is fully cooked?
I always use a meat thermometer and check that the internal temperature reaches 165°F (74°C). That ensures it’s safe and perfectly cooked.
Can I make this meatloaf ahead of time?
I like to prepare the mixture and shape the loaf a day in advance. I keep it covered in the refrigerator and bake it fresh when ready.
Why is my chicken meatloaf dry?
I find that overmixing or overbaking can cause dryness. I mix gently and keep a close eye on the internal temperature to prevent this.
Can I bake this without a loaf pan?
I sometimes shape it by hand and place it directly on a lined baking sheet. It still holds together well and develops slightly crispier edges.
Conclusion
I truly enjoy making this Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf because it delivers comforting flavors with a tender, juicy texture every time. It’s simple, satisfying, and versatile enough to adapt to different tastes. Whether I serve it for a cozy family dinner or meal prep for the week, it never disappoints.
📖 Recipe:
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Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Halal
Description
A tender and juicy garlic Parmesan chicken meatloaf packed with Italian-inspired flavors, topped with a savory seasoned glaze, and baked to perfection for a comforting family dinner.
Ingredients
1.5 lbs ground chicken
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup breadcrumbs (Italian seasoned or plain)
1/4 cup milk
1/4 cup finely chopped onion
1 large egg
2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup shredded mozzarella or cheddar cheese (optional)
For the topping:
1/3 cup ketchup
2 tbsp grated Parmesan cheese
1 tbsp minced garlic or 1 tsp garlic powder
1 tsp Italian seasoning or dried herbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, combine ground chicken, Parmesan cheese, minced garlic, breadcrumbs, milk, chopped onion, egg, parsley, salt, pepper, and Italian seasoning. Mix gently until just combined.
- If using shredded cheese for a gooey center, fold it into the mixture.
- Transfer the mixture into the prepared loaf pan and shape evenly.
- In a small bowl, mix ketchup, Parmesan, garlic, and Italian seasoning. Spread evenly over the top of the meatloaf.
- Bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for 5–10 minutes before slicing and serving.
Notes
For a sharper flavor, substitute Parmesan with Asiago or Pecorino Romano.
For a lower-carb version, replace breadcrumbs with almond flour or crushed pork rinds.
Add finely grated zucchini or carrots for extra moisture and nutrition (squeeze out excess liquid first).
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped slices for up to 3 months and thaw overnight before reheating.
Reheat in the oven at 325°F or microwave in short intervals with a splash of broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/6 of loaf)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg
