Simple Garlic Parmesan Chicken Meatloaf for Weeknights (Print Version)

Easy Garlic Parmesan Chicken Meatloaf recipe! A tender, flavorful twist on classic meatloaf, perfect for a cozy weeknight dinner or meal prep. So moist!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ Base Mix

01 - 1 ½ lbs (680g) ground chicken (I like 93/7 lean)
02 - 1/2 cup Panko breadcrumbs
03 - 1/4 cup finely chopped fresh parsley
04 - 1/4 cup milk (2% or whole)

→ Flavor Boosters

05 - 4-5 cloves garlic, minced (or more if you dare!)
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Binder & Glaze

10 - 1 large egg
11 - 1/2 cup ketchup or marinara sauce (for glaze)
12 - 1 teaspoon Worcestershire sauce (for glaze)

→ Optional Extras

13 - Pinch of garlic powder (for glaze)
14 - 1/2 cup finely diced onion or bell pepper (sautéed)

# Instructions:

01 - First things first, grab a big mixing bowl. I usually get out my biggest one, 'cause I always make a mess. Toss in the ground chicken, Panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, that egg, milk, Worcestershire sauce, and a good sprinkle of salt and pepper. Now, here's where I always get a little too enthusiastic: mix it gently! Overmixing makes for a tough meatloaf, and nobody wants that. Use your hands, they’re the best tools, but don't squish it to death. You want everything just combined, smelling absolutely divine already.
02 - Once everything is mixed, gently form the mixture into a loaf shape right in the middle of a baking sheet lined with parchment paper. Parchment paper is a lifesaver for easy cleanup, trust me on this! I usually go for an oval shape, about 9x5 inches, and about 2 inches high. Make sure it's fairly uniform so it cooks evenly. I remember one time I made it super lopsided, and one end was still a little pink while the other was perfectly done. Oops! Learn from my mistakes, friend.
03 - In a small bowl, whisk together your ketchup (or marinara) with a tiny bit more Worcestershire sauce and maybe a pinch of garlic powder. This isn't just for looks; it adds another layer of flavor and keeps the top of the meatloaf from drying out. I love how this simple step transforms the whole dish! It smells sweet and tangy, a perfect counterpoint to the savory meat. Don't go too heavy, just a nice, even coating.
04 - Now, grab a spoon or a pastry brush and spread that glorious glaze all over the top and sides of your Easy Garlic Parmesan Chicken Meatloaf. Get it nice and even. Pop it into your preheated oven at 375°F (190°C). This is where the magic happens! I usually set a timer for about 30 minutes for the first round, just to get it going. The kitchen starts smelling like pure comfort, savory and a little sweet.
05 - After about 30 minutes, pull the meatloaf out of the oven. The first layer of glaze will have set a bit. Apply another layer of your glaze. This second coating really builds up that delicious, slightly caramelized crust. Back into the oven it goes for another 20-30 minutes, or until it reaches an internal temperature of 165°F (74°C). I always use a meat thermometer; it's the only way to be sure it's cooked through without drying it out. Don't rush this part!
06 - This is the hardest part for me because the Easy Garlic Parmesan Chicken Meatloaf smells so good! Once it’s cooked through, take it out of the oven and let it rest on the baking sheet for at least 10-15 minutes. Seriously, don't skip this! Resting allows the juices to redistribute, making for a super moist and tender slice. If you cut into it too soon, all those delicious juices will run out, and you'll have dry meatloaf. Trust me, I've made that mistake more times than I care to admit. Then, slice it up and dig in!

# Notes:

01 - Don't overmix the meatloaf mixture; gentle hands make for tender meatloaf, I learned that the hard way.
02 - Always use a meat thermometer to ensure your chicken meatloaf is cooked to 165°F (74°C) to avoid dry chicken.
03 - Let it rest! Seriously, 10-15 minutes after baking makes all the difference in juiciness.
04 - For an extra savory kick, try mixing in some finely grated onion or a pinch of dried Italian herbs.

# Tools You'll Need:

01 - Large mixing bowl
02 - baking sheet
03 - parchment paper
04 - small bowl
05 - whisk
06 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 18 g
Total Carbohydrate: 15 g
Protein: 30 g

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