Description
This Garlic Parmesan Chicken Meatloaf is a flavorful and moist alternative to traditional beef meatloaf, combining ground chicken with Parmesan cheese, garlic, and Italian herbs. Perfect for a wholesome family dinner, it features a tangy ketchup topping and a tender, savory interior.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup milk
Topping
- 1/4 cup ketchup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking of the meatloaf.
- Combine Ingredients: In a large bowl, mix together ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, black pepper, Italian seasoning, and milk until fully incorporated and evenly combined.
- Shape the Meatloaf: Transfer the mixture into a loaf pan, shaping it neatly into a loaf form to ensure uniform cooking and a classic presentation.
- Add Topping: Spread the ketchup evenly over the top of the meatloaf to add a tangy glaze and enhance flavor during baking.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes or until the meatloaf is thoroughly cooked and the internal temperature reaches 165°F (74°C).
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute for moist and tender slices.
- Slice and Serve: After resting, slice the meatloaf and serve warm with your favorite sides.
Notes
- Ensure the meatloaf reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a crispier top, broil for 2–3 minutes at the end of baking.
- Substitute milk with a dairy-free alternative for a lactose-free version.
- Can be prepared a day ahead and refrigerated for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
