Description
This Garlic Parmesan Chicken Meatloaf is a flavorful and moist twist on the classic meatloaf, made with lean ground chicken or turkey, infused with garlic, aromatic herbs, and topped with a savory garlic Parmesan glaze. Perfect as a comforting dinner option, it combines the creaminess of Parmesan cheese with the freshness of parsley for a deliciously satisfying meal.
Ingredients
Scale
Meatloaf Ingredients
- 2 pounds Ground Chicken or ground turkey or lean pork
- 1 cup Parmesan Cheese, shredded (or Romano cheese)
- 1 cup Panko Breadcrumbs or regular breadcrumbs
- 2 large Eggs (for binding)
- 4 cloves Minced Garlic (adjust to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (adjust to taste)
- 1/2 cup Whole Milk or plant milk (if dairy-free)
Glaze Ingredients
- 2 tablespoons Unsalted Butter (for glaze)
- 1/4 cup Additional Parmesan (for sprinkling)
- 2 tablespoons Fresh Parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) and prepare a baking sheet lined with parchment paper or grease a loaf pan for the meatloaf.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Stir gently until all ingredients are just combined to avoid overworking the meat.
- Form Loaf: Shape the mixture into a loaf form and transfer it onto the prepared baking sheet or place it in the greased loaf pan, ensuring an even shape for uniform cooking.
- Bake Meatloaf: Place the loaf in the oven for 40-45 minutes, or until the internal temperature reaches 74°C (165°F), indicating the meat is thoroughly cooked and safe to eat.
- Prepare Glaze: While the meatloaf bakes, melt the unsalted butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Then, stir in the additional Parmesan cheese and fresh parsley, cooking the mixture until it thickens slightly to form a creamy glaze.
- Glaze and Finish Baking: Remove the meatloaf from the oven, brush the prepared garlic Parmesan glaze evenly over the top, and return it to the oven for an additional 5-7 minutes to set the glaze and enhance the flavor.
- Rest and Serve: Allow the meatloaf to rest for 5 minutes after removing it from the oven. Then slice the meatloaf and garnish with extra fresh parsley. Serve warm, optionally with a sprinkle of extra Parmesan for added flavor.
Notes
- Make sure not to overmix the meat mixture to keep the meatloaf tender and moist.
- Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 74°C (165°F) for safe consumption.
- For a dairy-free version, substitute Parmesan with a dairy-free cheese and use plant-based milk.
- Letting the meatloaf rest before slicing helps retain juices and improves texture.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
