Description
This Garlic Parmesan Chicken Meatloaf is a flavorful and moist twist on traditional meatloaf, featuring ground chicken combined with Italian-seasoned breadcrumbs, Parmesan cheese, fresh parsley, garlic, and aromatic herbs. Topped with a sweet ketchup glaze and baked to perfection, it makes a perfect hearty dinner or meal prep option, serving six people comfortably.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground chicken
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 large egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
Topping
- 1/4 cup ketchup
- Optional: extra grated Parmesan cheese
Pan Preparation
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the meatloaf.
- Mix Ingredients: In a large mixing bowl, combine ground chicken, Italian-seasoned breadcrumbs, and grated Parmesan cheese. Use your hands to mix thoroughly but gently.
- Add Vegetables: Incorporate chopped fresh parsley, minced garlic, and finely chopped onion into the mixture, evenly distributing the fresh flavors.
- Incorporate Wet Ingredients: Crack the egg into the mixture and pour in the milk to bind the ingredients and add moisture.
- Season: Add salt, black pepper, dried oregano, dried basil, and optional red pepper flakes to the mixture. Mix until just combined to avoid a dense texture.
- Prepare the Pan: Lightly grease a loaf pan with olive oil to prevent sticking during baking.
- Shape the Mixture: Transfer the meat mixture into the prepared loaf pan, shaping it evenly into a loaf form, smoothing the top with a spatula or back of a spoon.
- Spread Ketchup: Evenly spread the ketchup over the top of the formed meatloaf. Optionally, sprinkle additional Parmesan cheese on top for extra flavor and a golden crust.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes.
- Check Doneness: Use a meat thermometer to check the internal temperature; it should reach at least 165°F (74°C) to ensure it is safely cooked.
- Rest: Remove the meatloaf from the oven and let it rest for about 10 minutes, allowing juices to redistribute for optimal tenderness.
- Slice and Serve: Carefully slice the meatloaf into 1-inch thick pieces and serve warm, garnished with fresh parsley if desired. Pair nicely with mashed potatoes, steamed vegetables, or a fresh salad.
Notes
- For added flavor and texture, consider mixing in chopped bell peppers or mushrooms into the meat mixture.
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure not to overmix the meat mixture to maintain tenderness and avoid a dense meatloaf.
- Use a meat thermometer to accurately check doneness and avoid under or overcooking.
