Garlic Parmesan Chicken Meatloaf Recipe
This Garlic Parmesan Chicken Meatloaf combines ground chicken with garlic, Parmesan, Italian seasoning, and breadcrumbs, then finishes with a sweet-tangy glaze and melted mozzarella. It makes a simple family dinner and pairs well with mashed potatoes, roasted vegetables, or a salad.
Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Small Mixing Bowl
- Measuring cups and spoons
- Chef's knife
- Cutting Board
- Wooden spoon
Ingredients
For the Meatloaf
- 2 pounds ground chicken
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 cup Italian breadcrumbs
- 1 cup shredded Parmesan cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
For Garnish
- Freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with cooking spray.
- Add the ground chicken, onion, garlic, breadcrumbs, Parmesan, milk, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and Worcestershire sauce to a large mixing bowl.
- Gently mix with clean hands or a wooden spoon until the ingredients are evenly combined. Avoid overmixing, as this can make the meatloaf dense.
- Transfer the mixture to the prepared loaf pan and press it into an even loaf.
- Whisk the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce together in a small bowl. Spread about half of the glaze evenly over the top of the meatloaf, reserving the rest for later.
- Bake for 40 minutes. Remove the meatloaf from the oven and spread the remaining glaze over the top. Sprinkle the shredded mozzarella evenly over the surface.
- Return the meatloaf to the oven and bake for another 10 minutes, or until the cheese has melted and the chicken reaches a safe internal temperature of 165°F (74°C). Broil for 1 to 2 minutes at the end if you want a more golden cheese topping.
- Let the meatloaf rest for about 10 minutes before slicing. Garnish with freshly grated Parmesan and chopped chives, then serve warm.
