Garlic Parmesan Chicken Meatloaf

Quick Description

This Garlic Parmesan Chicken Meatloaf delivers an incredibly tender, juicy texture with a savory, cheesy aroma that fills your kitchen as it bakes. The chicken, blended with Parmesan and garlic, creates a lighter, flavorful alternative to traditional meatloaf without sacrificing moisture or flavor. It’s a high-protein, low-carb option that’s perfect for dinner or meal prep.

Servings & Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes

Ingredients List

2 lbs ground chicken
1 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
4 cloves garlic, minced
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare the Meatloaf Mixture
   In a large mixing bowl, combine the ground chicken, Parmesan cheese, panko breadcrumbs, minced garlic, eggs, garlic powder, onion powder, salt, and pepper.
3. Mix the Ingredients
   Use your hands or a spoon to mix the ingredients together until fully combined. Be careful not to overmix, as this can make the meatloaf dense.
4. Shape the Meatloaf
   Transfer the mixture to a prepared baking sheet or loaf pan and shape it into a loaf.
5. Bake the Meatloaf
   Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C). The meatloaf should be golden brown on top and firm to the touch.
6. Rest & Serve
   Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Additional Notes

• For extra juiciness, you can add a tablespoon of olive oil to the mixture.
• For a low-carb version, replace the panko breadcrumbs with almond flour.
• Ensure the internal temperature reaches 165°F to ensure it’s fully cooked.

Dietary Info

High Protein
Low Carb (if using almond flour)
Gluten Free (if using gluten-free breadcrumbs)
Dairy Free if using dairy-free Parmesan

Protein per serving (approx): 25–30g depending on chicken fat content.

Flavor Tips & Variations

• Cheesy: Add extra Parmesan or mozzarella cheese to the top for a melty finish.
• Spicy: Mix in some red pepper flakes for a little heat.
• Veggie Boost: Add finely chopped spinach or bell peppers to the meatloaf mixture.
• Saucy: Top with a marinara sauce or homemade garlic butter after baking.

Ingredient Substitutions

• Ground Chicken → Ground Turkey or Ground Beef
• Panko Breadcrumbs → Almond Flour, Crushed Pork Rinds, or Gluten-Free Breadcrumbs
• Parmesan Cheese → Pecorino Romano or Grana Padano
• Eggs → Flax eggs (for vegan option)

Recipe Variations & Serving Suggestions

• Meatloaf Muffins: Portion the mixture into muffin tins and bake for quicker cooking and single servings.
• Meatloaf Sandwich: Serve slices in a low-carb wrap or sandwich with your favorite sauce.
• Veggie Pairing: Serve with roasted vegetables, mashed cauliflower, or a crisp salad.
• Meal Prep: Make a double batch and store in meal prep containers for up to 4 days.

Storage & Make-Ahead

• Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 3 months. Slice before freezing for individual servings.

FAQ

Can I make this ahead of time?
Yes, you can prepare the meatloaf mixture the night before and refrigerate it. Bake when ready to cook.

Can I use lean ground chicken?
Yes, but adding a bit of olive oil or using chicken thighs can keep it more moist.

Why should I let the meatloaf rest?
Letting it rest helps the juices redistribute, making it easier to slice without falling apart.