Hearty Garlic Parmesan Chicken Meatloaf for Weeknights (Print Version)

Whip up a hearty Garlic Parmesan Chicken Meatloaf tonight! This comforting dish is packed with flavor, perfect for busy weeknights. My easy recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High-Protein

# Ingredients:

→ Meatloaf Base

01 - 1.5 lbs ground chicken (lean)
02 - 1 large egg
03 - 1/4 cup milk (any kind)

→ Flavor Boosters

04 - 1/2 cup grated Parmesan cheese (freshly grated is best)
05 - 4 cloves garlic (minced)
06 - 1/2 cup finely diced onion
07 - 1/4 cup fresh parsley (chopped)

→ Binder & Seasoning

08 - 1/2 cup Panko breadcrumbs
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Topping

11 - 1/2 cup marinara sauce or ketchup

# Instructions:

01 - First things first, let's get those aromatics ready. Finely dice your onion and mince that garlic. Seriously, aim for small pieces here so they blend seamlessly into the meatloaf. Chop your fresh parsley too. This is where the kitchen starts to smell amazing, setting the stage for our delicious Garlic Parmesan Chicken Meatloaf. I usually have a little pile of prepped veggies, and it makes the whole process feel so much smoother.
02 - In a large bowl, whisk together your Panko breadcrumbs, grated Parmesan cheese, salt, and black pepper. Give it a good mix to distribute everything evenly. This step is important because it ensures all those lovely flavors are spread throughout the meatloaf. I've skipped this once, just throwing everything in, and the seasoning was patchy – not ideal, to be real.
03 - Now, crack in your egg, pour in the milk, and add the minced garlic, diced onion, and chopped parsley to the breadcrumb mixture. Stir it all together until it's just combined. You want a wet, almost paste-like consistency. This is where the magic starts to happen, creating a base that will keep our Garlic Parmesan Chicken Meatloaf moist and flavorful.
04 - Add the ground chicken to the bowl. Now, here's the critical part: use your hands! Gently mix everything together until just combined. Overmixing is the enemy of tender meatloaf, making it tough. You want to incorporate the ingredients without compacting the meat. I always remind myself to be gentle here; it's a common mistake I used to make.
05 - Lightly grease a loaf pan (I use a 9x5 inch one) or shape the mixture into a free-form loaf on a baking sheet lined with parchment paper. Press it gently into the pan or shape it evenly. This helps ensure even cooking. I prefer a free-form loaf sometimes, just for a rustic look, but the pan keeps things neat and tidy, especially for a Garlic Parmesan Chicken Meatloaf.
06 - Spread your chosen topping – marinara or ketchup – evenly over the top of the meatloaf. Pop it into a preheated oven at 375°F (190°C) and bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). The top should be slightly caramelized and bubbly. The smell filling your kitchen at this point? Pure bliss. Let it rest for a few minutes after baking; it helps keep all those juices inside!

# Notes:

01 - Don't overmix the meatloaf, it gets tough – I learned that the hard way, trust me.
02 - Leftovers keep well in an airtight container for up to 3 days. Reheat gently to keep it juicy.
03 - No panko? Crushed saltine crackers work in a pinch for that binder, I've tried it!
04 - Serve with a simple green salad and some roasted potatoes for a truly satisfying meal.

# Tools You'll Need:

01 - Large mixing bowl
02 - loaf pan (9x5 inch) or baking sheet
03 - measuring cups and spoons
04 - chef's knife
05 - cutting board
06 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 30g

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