Garlic Parmesan Chicken Meatloaf is a tasty twist on a classic comfort food. It combines tender ground chicken with the rich flavors of garlic and sharp Parmesan cheese, all baked into a cozy loaf that’s just right for any dinner. The garlic gives it a lovely punch, while the Parmesan adds a nice, cheesy touch without being too heavy.
I love making this meatloaf when I want something that feels homemade but isn’t too tricky to prepare. One of my favorite things about it is how the garlic and Parmesan blend together inside the chicken, making every bite flavorful and moist. I usually add a little extra Parmesan on top before baking to get a golden, cheesy crust that always makes me smile.
This meatloaf pairs wonderfully with simple sides like mashed potatoes or roasted veggies, and it works great for leftovers too. I often slice it up and use it for sandwiches the next day, which is a real crowd-pleaser. If you’re looking for a way to switch up your usual meatloaf, this garlic and Parmesan version is a go-to for me and my family.
Key Ingredients & Substitutions
Ground chicken: This is a lean choice that keeps the meatloaf light. If you prefer, ground turkey works well too. Just watch the cook time as lean meats can dry out quickly.
Parmesan cheese: Adds a salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano or asiago are nice substitutes. Grate fresh if you can—it melts and flavors better than pre-grated.
Garlic: Fresh minced garlic gives a stronger, fresher taste than powders. If you’re short on time, garlic powder can work, but stick to about 1 tsp for milder flavor.
Panko breadcrumbs: These help keep the meatloaf light and moist. If unavailable, regular breadcrumbs or crushed crackers are fine. For gluten-free, use gluten-free breadcrumbs or oats.
Mozzarella cheese: Melted on top for a gooey finish. You can swap for provolone or cheddar if you want a different melt and flavor.
How Can You Keep Chicken Meatloaf Moist and Tender?
Ground chicken can dry out, so moisture is key. Here’s how I do it:
- Mix only until just combined to avoid dense meatloaf.
- Add milk and egg; they act as binders and keep moisture in.
- Sauté onions first—they release moisture and flavor when mixed in.
- Don’t skip the breadcrumbs; they soak up juices and help retention.
- Let the meatloaf rest for 5 minutes after baking so juices redistribute.
These steps ensure your meatloaf stays juicy with great texture every time.
Equipment You’ll Need
- Loaf pan or baking sheet – I prefer a loaf pan for even shape and easy handling.
- Skillet – used to sauté the onions, making them sweet and tender.
- Mixing bowls – for combining all ingredients smoothly.
- Grater – essential for freshly grating Parmesan and cheese topping.
- Measuring cups and spoons – to ensure perfect ingredient amounts.
- Oven – preheated to 375°F, for baking to golden perfection.
Flavor Variations & Add-Ins
- Swap ground chicken for turkey or beef for different flavors or textures.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Mix in chopped cooked spinach or kale to boost greens and nutrition.
- Use shredded cheddar or provolone instead of mozzarella for a different cheesy crust.
Garlic Parmesan Chicken Meatloaf
Ingredients You’ll Need:
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- 1/4 cup grated mozzarella cheese (for topping)
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely diced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for cooking onion)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including sautéing the onions and mixing the ingredients. Baking the meatloaf takes around 45 minutes total—35 minutes before adding the cheese topping, and another 10 minutes to melt the mozzarella. Add 5 minutes to let it rest before slicing and serving. All together, plan for about 1 hour from start to table.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Ingredients
Set your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper to keep the meatloaf from sticking.
2. Cook the Onions
Heat olive oil in a small skillet over medium heat. Sauté the diced onions for 4-5 minutes, stirring occasionally, until they become soft and translucent. Then, set them aside to cool a bit.
3. Mix the Meatloaf Ingredients
In a large mixing bowl, combine the ground chicken, Parmesan cheese, minced garlic, panko breadcrumbs, chopped parsley, Italian seasoning, salt, pepper, milk, and egg. Add the sautéed onions and gently mix everything just until combined—try not to overmix, so your meatloaf stays tender and juicy.
4. Shape and Bake the Meatloaf
Place the mixture into your prepared loaf pan or shape it into a loaf on the baking sheet. Bake in the preheated oven for about 35 minutes.
5. Add Cheese and Finish Baking
Take the meatloaf out of the oven and sprinkle the grated mozzarella cheese evenly on top. Return it to the oven and bake for an additional 10 minutes until the cheese melts and turns golden.
6. Rest and Serve
Remove the meatloaf from the oven and let it rest for 5 minutes to lock in the juices. Garnish with extra chopped parsley if you like. Then slice and enjoy!
Can I Use Frozen Ground Chicken for This Meatloaf?
Yes, but make sure to fully thaw it in the refrigerator overnight before using. This helps the ingredients mix evenly and ensures the meatloaf cooks properly.
Can I Make Garlic Parmesan Chicken Meatloaf Ahead of Time?
Absolutely! You can prepare the meatloaf mixture and shape it a day in advance, then cover and refrigerate. Bake it fresh when ready to serve for best results.
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.
Can I Substitute Parmesan Cheese?
Yes, Pecorino Romano or asiago cheese work well as alternatives. Just use fresh grated versions for the best flavor and texture.
