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Garlic Parmesan Chicken Meatloaf

This quick and tasty Garlic Parmesan Chicken Meatloaf is made with ground chicken, garlic, and parmesan, offering strong flavors while staying light. Perfect for families and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatloaf Base
  • 2 lbs Ground chicken Ground turkey can be used as a substitute.
  • 3/4 cup Breadcrumbs (Plain or Italian) Italian breadcrumbs add extra flavor.
  • 3/4 cup Parmesan cheese (Freshly grated) Fresh grated parmesan recommended for best taste.
  • 4 cloves Garlic (Minced)
  • 2 large Eggs (Lightly beaten)
  • 2 tsp Italian seasoning
  • 1 tsp Onion powder
  • 1/4 cup Fresh parsley (Chopped)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (Freshly ground)
Topping
  • 1.5 cups Mozzarella cheese (Shredded) Can swap for provolone or Monterey Jack.
  • 3 tbsp Butter (Melted)
  • 1 tsp Garlic powder
  • 2 tbsp Fresh parsley (Chopped for garnish)
  • 2 tbsp Parmesan cheese (Extra for topping)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, breadcrumbs, parmesan, minced garlic, eggs, Italian seasoning, onion powder, chopped parsley, salt, and pepper. Mix gently until just combined.
  3. Let the mixture rest for 5 minutes so breadcrumbs absorb moisture.
  4. Divide the mixture into 6 to 8 equal portions. Shape each into an oval about 1 inch thick.
  5. Place portions on the prepared baking sheet, 2 inches apart. Press gently to flatten slightly.
Cooking
  1. In a small bowl, mix melted butter with garlic powder. Brush garlic butter over the tops and sides of each portion generously.
  2. Top each portion with shredded mozzarella and sprinkle with extra parmesan.
  3. Bake for 25 to 30 minutes, until the internal temperature reaches 165°F (74°C) and cheese is golden and bubbly.
  4. Let rest for 5 minutes, garnish with fresh parsley, and serve hot.

Notes

For a saucy side, pair with warm bowls like chicken enchilada bowls. Cool the meatloaf before storing. It can be refrigerated for up to 4 days or frozen for up to 3 months.