Description
This Garlic Parmesan Chicken Meatloaf offers a delicious twist on a classic favorite, blending ground chicken with Italian herbs, garlic, and Parmesan cheese. Topped with a sweet ketchup glaze, it’s moist and tender, making it an ideal choice for a comforting family dinner.
Ingredients
Scale
- 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
- 1/2 cup 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, for a kick)
- 1/4 cup ketchup (for topping)
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, and grated Parmesan cheese. Mix well using your hands or a spatula.
- Add the chopped parsley, minced garlic, and finely chopped onion to the bowl.
- Crack the egg into the mixture and beat it lightly before adding.
- Pour in the milk, then sprinkle in the salt, black pepper, oregano, basil, and red pepper flakes (if using). Mix until well combined, being careful not to overmix.
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with olive oil or line it with parchment paper.
- Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf and pressing it down gently.
- Smooth out the top with a spatula or your hands.
- Spread the ketchup evenly over the top of the meatloaf. Optionally, mix a tablespoon of brown sugar into the ketchup for added flavor.
- Place the loaf pan in the preheated oven and bake for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C).
- Check halfway through cooking; if browning too quickly, cover loosely with aluminum foil.
- Once done, remove from the oven and let it rest for about 10 minutes before slicing.
- After resting, slice the meatloaf and serve warm. Enjoy with your favorite sides!
Notes
- For added moisture, you can include finely grated zucchini or carrots in the mixture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 55 minutes