Garlic Parmesan Chicken Meatloaf

Introduction

When you think of meatloaf, your mind might go straight to the classic beef version your grandma used to make. But if you’re looking for something lighter, more flavorful, and irresistibly cheesy, this Garlic Parmesan Chicken Meatloaf will blow you away. This twist on a comfort food staple is packed with savory herbs, juicy ground chicken, and plenty of Parmesan and garlic goodness.

Whether you’re serving it as a weeknight dinner or meal prepping for the week ahead, this meatloaf delivers big flavor with less fat—without sacrificing the comfort you crave. If you’re curious about the health benefits of using ground chicken in place of beef, this guide breaks down the nutritional comparison.

And when it comes to adding bold flavor without overpowering, garlic and Parmesan are a match made in heaven. Garlic is not just delicious—it’s also been praised for its potential heart health benefits, making this dish both indulgent and smart.

Why You’ll Love Garlic Parmesan Chicken Meatloaf

• Lean and protein-packed with ground chicken

• Cheesy and garlicky flavor in every bite

• Easy to prepare in under an hour

• Kid-friendly and freezer-friendly

• Great for meal prep or leftovers

Ingredients

Here’s what you’ll need to create this crave-worthy meatloaf:

• 1.5 lbs ground chicken

• 1 cup grated Parmesan cheese

• ½ cup breadcrumbs (Italian seasoned or plain)

• 2 large eggs

• 3 garlic cloves, finely minced

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp onion powder

• ½ tsp dried basil

• ½ tsp salt

• ½ tsp black pepper

• ¼ cup milk

• ½ cup shredded mozzarella cheese (for topping)

• Optional garnish: more parsley or a drizzle of garlic butter

Instructions

1. Preheat and Prep

• Preheat your oven to 375°F (190°C).

• Line a loaf pan with parchment paper or lightly grease it.

2. Mix the Ingredients

In a large mixing bowl, combine:

• Ground chicken

• Parmesan cheese

• Breadcrumbs

• Eggs

• Garlic

• Parsley

• Onion powder, basil, salt, and pepper

• Milk (to keep it moist)

Use clean hands or a spatula to mix until just combined—avoid overmixing to keep the texture tender.

3. Shape and Bake

• Transfer the chicken mixture to the prepared loaf pan.

• Shape it gently into a loaf shape and smooth the top.

• Bake uncovered for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).

4. Add Mozzarella and Finish Baking

• Remove the loaf from the oven and sprinkle the top with shredded mozzarella.

• Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

5. Let It Rest

• Allow the meatloaf to rest for 5-10 minutes before slicing. This helps lock in the juices.

6. Serve and Enjoy

• Slice and serve warm, garnished with fresh parsley or an optional garlic butter drizzle.

Pro Tips for Success

• Use fresh garlic for the best flavor—jarred garlic doesn’t hit the same.

• Don’t skip the milk—it keeps the loaf from drying out.

• Check doneness with a meat thermometer to avoid overcooking.

• Let it rest before cutting to avoid a crumbly mess.

Serving Suggestions

This garlicky chicken meatloaf pairs beautifully with a variety of sides. Try these combinations:

• Roasted garlic mashed potatoes

• Steamed green beans or broccoli

• Cauliflower rice or zucchini noodles for a low-carb option

• Crispy roasted carrots or Parmesan asparagus

Variations to Try

Want to switch things up? Here are a few fun ways to put your own spin on it:

Italian Style

• Add a layer of marinara sauce on top before baking.

• Use mozzarella and provolone for extra cheesy goodness.

Bacon-Wrapped

• Wrap the loaf in thin slices of turkey bacon before baking for extra flavor and crispness.

Extra Cheesy Center

• Stuff the center of the loaf with cubed mozzarella for a molten surprise when you cut into it.

Spicy Kick

• Add red pepper flakes or chopped jalapeños for a spicy version.

Make Ahead & Storage

• Make Ahead: You can assemble the loaf a day ahead, cover, and refrigerate until ready to bake.

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: Freeze the cooked meatloaf (whole or sliced) for up to 3 months. Reheat in the oven at 350°F for best results.

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