Name: Garlic Parmesan Chicken Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 lb ground chicken; 3/4 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 4 cloves garlic (minced); 1 egg; 1/4 cup milk; 2 tbsp fresh parsley (chopped); 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; ketchup or marinara sauce (optional, for topping)

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Let me tell you a little secret: I didn’t grow up loving meatloaf. In fact, the word alone made me run the other way. But a few years ago, I stumbled across a ground chicken meatloaf recipe that changed my mind — forever. It was lighter, juicier, and packed with flavor, not at all like the dry, heavy slabs from childhood memories. After a few happy experiments (and a little kitchen dancing), this Garlic Parmesan Chicken Meatloaf was born. It’s cozy, cheesy, and just the right amount of garlicky — basically everything you want in a weeknight dinner or a Sunday family meal. You’re going to love how simple and satisfying it is!

Why You’ll Love This Recipe

Flavor Bomb: Loaded with garlic, parmesan, and herbs for max deliciousness.
Lighter & Juicier: Ground chicken keeps it tender without feeling heavy.
Easy Weeknight Meal: Quick to prep, forgiving to cook, and kid-approved!
Meal Prep Hero: Makes perfect leftovers for sandwiches or salads.
Minimal Clean-Up: Just one bowl and a trusty loaf pan needed.
Freezer-Friendly: Great to stash away for busy nights.

Recipe Snapshot

Category	Cuisine	Prep Time	Cook Time	Total Time	Yield	Skill Level
Dinner	American	15 minutes	45 minutes	1 hour	6 servings	Easy

Ingredients

(Full recipe card is below.)

Ground chicken – Keeps the meatloaf juicy and tender without the heaviness of beef.
Panko breadcrumbs – Adds lightness and helps the loaf hold together.
Grated parmesan cheese – Brings that rich, nutty flavor throughout.
Garlic cloves – Fresh minced garlic is a MUST for that punchy, savory depth.
Egg – Binds all the goodness together into one perfect loaf.
Fresh parsley – Brightens up the flavors and adds a pop of color.
Italian seasoning – For a little herby backbone that compliments the cheese.
Salt and pepper – Always the foundation for well-seasoned dishes.
Milk – Keeps everything moist and tender.
Ketchup or marinara sauce (optional for topping) – Adds a sweet or tangy glaze if you like!

How to Make It

Preheat and Prep

Start by preheating your oven to 375°F. Grease a loaf pan lightly or line it with parchment paper for easy lifting. Trust me, you’ll thank yourself later when it slides right out!

Mix It All Together

In a big ol’ mixing bowl, combine your ground chicken, panko, parmesan, minced garlic, egg, milk, parsley, Italian seasoning, salt, and pepper. Use your hands (they’re your best tools here) and mix gently until just combined — no overworking or you’ll end up with a dense loaf!

Shape and Bake

Transfer the mixture into your prepared loaf pan, smoothing out the top. If you’re adding a ketchup or marinara topping, spread it over now. Bake uncovered for about 45 minutes, or until the internal temperature hits 165°F. The smell at this point? Absolutely mouthwatering.

Rest and Slice

Let the meatloaf rest for at least 5–10 minutes after baking. It helps the juices redistribute so every slice stays moist and flavorful. Slice thickly and serve warm!

Pro Tips for Success

Don’t Overmix: Gentle mixing means tender meatloaf. Think loving, not aggressive!
Fresh Garlic Is Key: Pre-minced jarred garlic won’t deliver the same magic.
Use a Thermometer: To avoid dry meatloaf, pull it at 165°F exactly.
Moisture Matters: If your mix looks too dry, add a splash more milk.
Let It Rest: Even five minutes of patience gives you better slices.

Flavor Variations

Swap parmesan for feta for a Mediterranean twist.
Stir a handful of sun-dried tomatoes into the mix.
Use a blend of mozzarella and parmesan for extra melty goodness.
Add a pinch of crushed red pepper for a little kick.

Serving Suggestions

Serve alongside roasted broccoli or green beans for a fresh, simple meal.
Pair with buttery mashed potatoes or cheesy polenta for extra comfort.
Slice leftovers onto a toasted ciabatta roll for an epic sandwich.

Make-Ahead & Storage

You can fully mix and shape the loaf a day ahead — just wrap it tightly and chill in the fridge. After baking, store leftovers in an airtight container for up to 4 days.

Leftovers

Chop up leftovers and toss them into pasta, make mini meatloaf sandwiches, or crumble into a hearty omelet!

Freezing

Absolutely freeze-friendly! Wrap the unbaked or baked meatloaf tightly in foil, then into a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

Reheating

Warm slices gently in the oven at 325°F, or microwave covered in short bursts. Splash a little water over the slices before microwaving to keep them juicy.

FAQs

Can I use ground turkey instead of chicken?
Yes! Ground turkey works beautifully in this ground chicken meatloaf recipe — just look for a blend with a bit of dark meat for better flavor.

What if I don’t have panko?
No worries! Regular breadcrumbs or even crushed crackers will do the trick.

Should I cover the meatloaf while baking?
No need! Baking uncovered helps the top get a little golden and flavorful.

Can I make mini meatloaves instead?
Of course — just divide the mixture into muffin tins and bake for about 20–25 minutes.

Final Thoughts

There’s something so satisfying about pulling a bubbling, golden meatloaf out of the oven on a cozy evening. This Garlic Parmesan Chicken Meatloaf feels like a little hug on a plate — flavorful, moist, and oh-so-easy to love. I hope it becomes a regular in your kitchen the way it has in mine. Happy cooking, friend!

If you’re already dreaming about your next meatloaf adventure (because once you make this, you will be!), you’ve got to check out my Chicken Cordon Bleu Meatloaf — it’s stuffed with melty cheese and smoky ham and might just steal your heart too.