Garlic Parmesan Chicken Meatloaf is a tasty twist on a classic comfort food. It’s made with ground chicken, packed with the bold flavors of garlic and the rich, cheesy goodness of Parmesan. This meatloaf comes out moist and tender, with a lovely golden crust from the cheese that makes every bite satisfying.
I love making this meatloaf when I want something cozy but a little lighter than your usual beef version. The garlic really wakes up the flavors, and Parmesan adds a nice, salty punch that feels special without being complicated. I usually mix in some fresh herbs for a little extra brightness, but even simple gets the job done and everyone at the table asks for seconds.
My favorite way to serve this Garlic Parmesan Chicken Meatloaf is with a side of creamy mashed potatoes and green beans or a fresh salad. It’s great for dinner but also perfect for leftovers the next day—cold or warmed up, it’s still delicious. This recipe has become a family favorite, especially on busy weeknights when you want a home-cooked meal without too much fuss.
Key Ingredients & Substitutions
Ground Chicken: This is the base for a lighter meatloaf. If you want more flavor, mix in some ground turkey or pork. For a leaner option, try ground turkey breast.
Parmesan Cheese: Parmesan adds great salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano or Asiago are nice substitutes that bring a similar punch.
Garlic: Fresh minced garlic works best for bold flavor. If you need a faster alternative, garlic powder can be used—start with 1 teaspoon and adjust to taste.
Panko Breadcrumbs: Panko keeps the meatloaf light and helps it hold together. Regular breadcrumbs work too, or crushed crackers for a bit of extra crunch.
Mozzarella Cheese: This melts beautifully on top to create a golden crust. Feel free to swap for provolone or Monterey Jack for a different flavor but similar melt.
How Do You Make a Moist and Tender Chicken Meatloaf?
Chicken meatloaf can dry out easily, so these tips will help keep it juicy:
- Don’t overmix: Gently combine ingredients to avoid compacting the meat, which leads to toughness.
- Add moisture: Milk and egg bring moisture and help bind everything together.
- Use panko breadcrumbs: They soak up juices but don’t get mushy.
- Rest before slicing: Letting the meatloaf rest for 10 minutes seals in the juices for better texture.
- Check temperature: Cook until 165°F (74°C) internal temp to ensure safety without overcooking.
Equipment You’ll Need
- Mixing bowl – I like a large one to comfortably combine all the ingredients without mess.
- Loaf pan or baking sheet – a loaf pan creates a neat shape, but a lined baking sheet works great too for a more rustic look.
- Meat thermometer – ensures your meatloaf is perfectly cooked to 165°F without guesswork.
- Knife and cutting board – for chopping garlic, parsley, and onion easily and safely.
- Grater – if shredding fresh mozzarella or parmesan cheese, a fine grater makes it simple.
Flavor Variations & Add-Ins
- Swap ground chicken with ground turkey or beef for different flavors and textures.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Mix in sautéed mushrooms or bell peppers to add more veggies and flavor.
- Sprinkle some crushed red pepper flakes inside for a little heat.
Garlic Parmesan Chicken Meatloaf
Ingredients You’ll Need:
For The Meatloaf:
- 1.5 lbs ground chicken
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 small onion, finely diced
- 1/4 cup milk
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For The Topping:
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil or butter (optional, for greasing the pan)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation and about 45-55 minutes for baking. After baking, give the meatloaf 10 minutes to rest before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 375°F (190°C). Lightly grease a loaf pan with olive oil or butter, or line a baking sheet with parchment paper if you prefer to shape the loaf by hand.
2. Mix the Meatloaf Ingredients:
In a large bowl, combine the ground chicken, grated Parmesan cheese, minced garlic, finely diced onion, panko breadcrumbs, chopped parsley, Italian seasoning, salt, black pepper, paprika, and the egg. Pour in the milk and gently mix everything together until just combined. Be careful not to overmix, as this will keep the meatloaf tender.
3. Shape and Top the Meatloaf:
Transfer the mixture into your prepared loaf pan or shape it into a loaf on the baking sheet. Spread the shredded mozzarella cheese evenly over the top.
4. Bake Until Done:
Bake the meatloaf in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F (74°C). The cheese on top should be melted and golden brown.
5. Rest and Serve:
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes. This helps the juices settle and keeps the meatloaf moist. Before serving, garnish with additional chopped parsley. Enjoy with your favorite sides!
Can I Use Frozen Ground Chicken for This Meatloaf?
Yes, you can! Just be sure to fully thaw the ground chicken in the refrigerator overnight before mixing to ensure even cooking and the best texture.
How Should I Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep it moist and tasty.
Can I Make This Meatloaf Ahead of Time?
Absolutely! Prepare the meat mixture and shape it into a loaf, then cover and refrigerate for up to 24 hours before baking. Baking time remains the same, just make sure it’s cooked through.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work well too. Just keep an eye on moisture levels, as some substitutes absorb moisture differently.