Description
These Garlic Parmesan Chicken Meatloaves are tender, juicy, and packed with savory flavor, then finished with a buttery garlic-Parmesan topping that turns golden under the broiler. Made as four individual meatloaves, they’re a lighter spin on classic comfort food with plenty of cheesy goodness in every bite.
Ingredients
Chicken Meatloaves
1 lb ground chicken
1/3 cup panko breadcrumbs
2 Tbsp milk
1/4 cup finely diced sweet yellow onion
2 garlic cloves, pressed
1 large egg
1/2 cup freshly grated Parmesan cheese
1 Tbsp fresh parsley, minced
1 Tbsp fresh chives, minced
1 1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/2 tsp Italian seasoning
Garlic Parmesan Topping
1 1/2 Tbsp unsalted butter, melted
1 garlic clove, pressed
1/4 cup freshly grated Parmesan cheese, divided
Fresh parsley or chives, for garnish
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Combine the panko breadcrumbs and milk in a small bowl. Let sit for 2–3 minutes to allow the panko to absorb the milk.
- Add the ground chicken, onion, garlic, egg, Parmesan, parsley, chives, Dijon mustard, Worcestershire sauce, salt, pepper, Italian seasoning, and panko mixture to a large mixing bowl.
- Using clean hands, gently mix the ingredients just until evenly combined, being careful not to overwork the chicken.
- Divide the mixture into 4 equal portions. Place the portions on a parchment-lined plate or baking sheet and refrigerate for 15–20 minutes, or until the mixture is firm enough to handle.
- Remove from the refrigerator and, using your hands, gently shape each portion into a small oval meatloaf. Arrange the meatloaves on the prepared baking sheet, leaving space between them.
- Bake for 18–20 minutes.
- While the meatloaves bake, combine the melted butter, garlic, Dijon mustard, and 2 tablespoons of the Parmesan in a small bowl.
- Remove the meatloaves from the oven and brush generously with the garlic-Parmesan mixture. Sprinkle with the remaining Parmesan.
- Return to the oven and bake for another 5–8 minutes, or until the internal temperature reaches 165°F.
- Turn the broiler to high and broil for 1–2 minutes, watching closely, until the Parmesan topping is melted and lightly golden.
- Remove from the oven and let the meatloaves rest for 5 minutes before serving.
- Garnish with fresh parsley or chives.
Notes
The chicken mixture will be quite sticky before chilling. Divide it into four portions, refrigerate for 15–20 minutes, then shape the individual meatloaves.
Mix the chicken gently by hand just until the ingredients are incorporated. Overmixing can make the finished meatloaves dense.
For the best flavor and melt, use freshly grated Parmesan rather than pre-shredded cheese.
Because ground chicken can vary in moisture and thickness, use an instant-read thermometer rather than relying solely on baking time. The center of each meatloaf should reach 165°F.
Watch the meatloaves closely during the final broil. You only need enough time to melt the Parmesan and give the tops a lightly golden finish.
Store leftover Garlic Parmesan Chicken Meatloaves in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a 325°F oven until heated through.
Cooked meatloaves can also be frozen for up to 3 months. Let them cool completely, wrap individually, and place in an airtight, freezer-safe container or freezer bag. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American