Description
A flavorful and juicy Garlic Parmesan Chicken Meatloaf with a crispy, cheesy crust. A healthier and delicious twist on a classic comfort food.
Ingredients
Scale
- 2 pounds ground chicken
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ cup milk
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
- ½ cup chicken broth
- 2 tablespoons butter, melted
- 1 tablespoon garlic powder
Instructions
- Sauté the Garlic: In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and lightly golden. Remove from heat and set aside to cool slightly.
- Combine the Wet Ingredients: In a large mixing bowl, combine the milk and beaten eggs. Whisk them together until they are well combined.
- Add the Dry Ingredients: To the wet ingredients, add the panko bread crumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix well until everything is evenly distributed.
- Incorporate the Garlic and Parsley: Add the sautéed garlic (including the flavored oil) and chopped fresh parsley to the bowl. Mix gently to combine.
- Add the Ground Chicken: Gently add the ground chicken to the bowl. Use your hands (or a wooden spoon) to mix everything together until just combined. Be careful not to overmix the meatloaf mixture.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Lightly grease a 9×5 inch loaf pan with cooking spray or olive oil.
- Shape the Meatloaf: Gently transfer the meatloaf mixture to the prepared loaf pan. Use your hands to shape it into an even loaf, pressing it down slightly to fill the pan.
- Create the Garlic Parmesan Crust: In a small bowl, whisk together the melted butter and garlic powder. Brush this mixture evenly over the top of the meatloaf. Then, sprinkle generously with additional grated Parmesan cheese.
- Add Chicken Broth: Pour the chicken broth into the bottom of the loaf pan, around the meatloaf.
- Bake the Meatloaf: Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the meatloaf.
- Check for Doneness: If the top of the meatloaf starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.
- Rest the Meatloaf: Once the meatloaf is cooked through, remove it from the oven and let it rest for 10-15 minutes before slicing.
- Slice the Meatloaf: After the meatloaf has rested, carefully slice it into even slices. A serrated knife works best for this.
- Serve and Enjoy: Serve the Garlic Parmesan Chicken Meatloaf warm, with your favorite side dishes.
Notes
- Don’t overmix the meatloaf mixture, as this will result in a tough meatloaf. Mix just until the ingredients are combined.
- Use fresh ingredients for the best flavor.
- Resting the meatloaf after baking is crucial for a tender and juicy result.
- Customize the flavors by adding chopped onions, bell peppers, or mushrooms.
- The meatloaf mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
- For a spicy meatloaf, add a pinch of red pepper flakes.
- For a cheesy meatloaf, add shredded mozzarella or cheddar cheese.
- For a vegetable meatloaf, add finely chopped vegetables, such as carrots, zucchini, or spinach.
- Prep Time: 20 minutes
- Cook Time: 60 minutes