Garlic Parmesan Chicken Meatloaf Recipe
This Garlic Parmesan Chicken Meatloaf is a delicious and moist twist on the classic meatloaf, featuring ground chicken blended with Italian-seasoned breadcrumbs, Parmesan and mozzarella cheeses, fresh garlic, and parsley. Topped with savory marinara sauce and baked to perfection, it makes for a comforting and flavorful main dish perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground chicken
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
Wet Ingredients
- 1 large egg
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1/3 cup marinara sauce (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for evenly baking the meatloaf.
- Prepare the Mixture: In a large bowl, thoroughly combine the ground chicken, Italian-seasoned breadcrumbs, grated Parmesan, shredded mozzarella, chopped parsley, minced garlic, and finely chopped onion until all ingredients are evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the egg, milk, Worcestershire sauce, Italian seasoning, salt, and black pepper. Pour this mixture into the meat mixture and mix gently but thoroughly to incorporate without overworking the meat.
- Form the Meatloaf: Transfer the combined mixture into a loaf pan, shaping it evenly into a loaf shape. Smooth the top with a spatula for an even surface.
- Add Marinara Sauce: Spread the marinara sauce evenly over the top of the meatloaf to add moisture and a flavorful glaze during baking.
- Bake: Place the loaf pan into the preheated oven and bake for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear, confirming the meatloaf is cooked through.
- Rest & Slice: Remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This resting period helps the meatloaf retain its moisture and makes it easier to slice cleanly.
- Serve: Slice the meatloaf and serve hot with your choice of sides such as mashed potatoes or a fresh green salad, optionally drizzling extra marinara sauce over the slices for added flavor.
Notes
- Using Italian-seasoned breadcrumbs adds extra flavor, but plain breadcrumbs can be used with added Italian herbs if preferred.
- Ensure the internal temperature of the meatloaf reaches 165°F (74°C) for safe consumption of ground chicken.
- Letting the meatloaf rest after baking helps juices redistribute, preventing dryness.
- You can substitute mozzarella with another mild cheese if unavailable.
- For a lower-fat version, use low-fat cheeses and omit or reduce milk to a smaller quantity or substitute with unsweetened almond milk.
Keywords: garlic parmesan chicken meatloaf, chicken meatloaf recipe, Italian meatloaf, baked chicken meatloaf, easy meatloaf
