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This Garlic Parmesan Chicken Meatloaf brings together tender ground chicken with rich Parmesan and a fragrant garlic blend, creating a comforting dish with an herbed buttery finish. It strikes the perfect balance between juicy and savory, making it a fresh twist on classic meatloaf that never feels heavy.
I remember making this for a family dinner when I wanted something special but not too fussy. It quickly became a favorite, and now everyone asks for it, especially with that buttery garlic topping.
Ingredients
- Ground chicken: for a lean but tender base; choose fresh and preferably organic for best flavor
- Grated Parmesan cheese: adds a salty, nutty depth; use good quality Parmigiano-Reggiano if you can
- Panko breadcrumbs: help keep the texture light and moist; plain white or whole wheat both work well
- Large eggs: bind everything together without heaviness
- Fresh garlic cloves and garlic powder: combine for a strong aromatic garlic flavor
- Dried basil and parsley: give a gentle herbal note; check for vibrant color and aroma in your dried herbs
- Whole milk: adds moisture making the meatloaf tender
- Unsalted butter: for the glaze so you control the salt level
- Additional Parmesan in the glaze: boosts the cheesy richness
- Fresh parsley chopped: for garnish and mild herbaceous lift
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit which ensures even baking and a golden crust. Line a baking sheet with parchment paper to prevent sticking or lightly grease a loaf pan if you prefer a traditional shape.
- Mix the Meatloaf Ingredients:
- In a large bowl, combine ground chicken, grated Parmesan, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Mix gently until everything is just blended. Overmixing can make the loaf tough.
- Shape and Bake:
- Form the mixture into a loaf shape by hand and place it on your prepared sheet or into the loaf pan. Bake for 40 to 45 minutes until a thermometer reads 165 degrees Fahrenheit in the center; this ensures it’s fully cooked but still juicy.
- Prepare the Garlic Parmesan Glaze:
- While the meatloaf bakes, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for one to two minutes until fragrant but not browned. Stir in Parmesan and chopped parsley and cook another one to two minutes. Season with a pinch of fine salt.
- Glaze and Finish Baking:
- Brush the garlic Parmesan glaze all over the top of your baked meatloaf evenly. Return it to the oven for an additional five to seven minutes. This step creates a flavorful, golden, slightly crispy crust.
- Rest and Serve:
- Let the meatloaf rest for five minutes after baking to allow the juices to settle and make slicing easier. Garnish with extra chopped parsley and enjoy.
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I adore the garlic Parmesan glaze because it takes the humble meatloaf to the next level with buttery, cheesy flavor. One of my fondest memories is serving this dish at a casual dinner party where everyone said it was their new favorite comfort food.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, slice individual portions and warm in a microwave or oven until heated through. This meatloaf also freezes beautifully either whole or sliced; wrap tightly and freeze for up to three months.
Ingredient Substitutions
If you do not have panko breadcrumbs, finely crushed crackers or regular breadcrumbs are fine although texture may vary slightly. Milk can be swapped for unsweetened almond or oat milk for a dairy-free option, just keep the liquid amount the same. Fresh herbs can replace dried ones but use about three times the amount for the same flavor boost.
Serving Suggestions
This meatloaf pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a crisp green salad. Drizzle any extra garlic Parmesan glaze as a finishing touch on sides for a cohesive plate. For a low-carb option, serve over sautéed greens or cauliflower mash.
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Cultural and Historical Context
Meatloaf has deep roots as a classic American comfort dish, evolving from European peasant recipes using ground meat and breadcrumbs to stretch ingredients. Using ground chicken lightens the dish while Parmesan and Italian herbs bring a Mediterranean flair that suits modern palates seeking freshness.
Recipe FAQs
- → What is the best way to keep the chicken loaf moist?
Incorporating ingredients like grated Parmesan, panko breadcrumbs, eggs, and milk helps retain moisture, while not overmixing prevents a dense texture.
- → How should I prepare the garlic Parmesan glaze?
Melt unsalted butter and gently sauté minced garlic before stirring in Parmesan cheese and parsley. Brush this glaze over the loaf for a rich, savory finish.
- → What internal temperature indicates the loaf is fully cooked?
The meatloaf is done when it reaches an internal temperature of 165°F (74°C), ensuring safe and even cooking throughout.
- → Can I use a loaf pan instead of a baking sheet?
Yes, shaping the mixture in a loaf pan or directly on a baking sheet lined with parchment works well for cooking and even browning.
- → How long should the loaf rest after baking?
Resting for 5 minutes after baking allows the juices to redistribute, resulting in tender and juicy slices.
- → Are there any allergy considerations to keep in mind?
This dish contains dairy, eggs, and gluten, so check all ingredients carefully if you have allergies.