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Garlic Parmesan Chicken Meatloaf

Garlic parmesan chicken meatloaf with mini oval loaves and a golden crust of parmesan, brushed with garlic butter. Lighter than beef but deeply satisfying, baked until juicy at 165°F and finished with fresh parsley.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf base
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup panko breadcrumbs
  • 3 garlic cloves, minced
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garlic Butter Topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan for topping
  • 1 tbsp fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release and cleanup.
  2. In a large bowl, combine ground chicken, parmesan cheese, panko, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper, then mix until just combined.
  3. Divide the mixture into 4 equal portions and shape each into an oval loaf on the prepared sheet pan.
  4. For the topping, mix the melted butter with minced garlic and brush it over each meatloaf, then press extra parmesan on top.
  5. Bake for 25–28 minutes at 400°F until the meatloaves are cooked through to 165°F internally and golden on top.
  6. Brush with the remaining garlic butter, garnish with fresh parsley, and serve.

Notes

Pro tip: Mix only until the chicken just comes together to keep the meatloaves tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until warmed through. Freezing is yes—freeze cooked meatloaves for up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use a reduced-fat parmesan-style cheese and reduce the amount of grated parmesan by half without changing bake time.