First, thank you for being here. ❤️
This isn’t your average meatloaf — it’s lighter, juicier, and packed with garlicky, cheesy flavor. Ground chicken is combined with Parmesan, fresh garlic, and fragrant herbs, baked until golden, and finished with a luscious Garlic Parmesan glaze that seals in moisture and adds irresistible richness.
It’s comfort food with a touch of Italian flair, perfect for cozy family dinners or casual gatherings. Serve it with mashed potatoes, roasted vegetables, or a crisp salad for a complete, satisfying meal.
📩 Want more cozy, crowd-pleasing recipes? [Subscribe here to get them straight to your inbox!]
Why You’ll Love This Recipe
- Juicy and tender — no dry chicken here
- Bold flavor from double garlic and Parmesan cheese
- Family-friendly — a hit with both kids and adults
- Make-ahead friendly — great for meal prep and leftovers
What Does It Taste Like?
Every slice is tender and moist inside, with a light herbed crust and a creamy, cheesy glaze that melts into the meat. The garlic and Parmesan pair beautifully, giving it that savory, Italian-inspired flavor that makes the whole house smell incredible while it bakes.
Ingredients
Meatloaf
- 900 g ground chicken
- 100 g grated Parmesan cheese
- 60 g panko breadcrumbs (use gluten-free if needed)
- 2 large eggs
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp fine salt
- ½ tsp ground black pepper
- 60 ml whole milk
Garlic Parmesan Glaze
- 45 g unsalted butter
- 2 garlic cloves, minced
- 25 g grated Parmesan cheese
- 1 tbsp finely chopped parsley
- Pinch of fine salt
Tools You’ll Need
- Large mixing bowl
- Baking sheet or loaf pan
- Parchment paper
- Small saucepan
- Pastry brush
- Meat thermometer
Step-by-Step Instructions
- Preheat the Oven
Set oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan. - Mix the Meatloaf
In a large bowl, gently mix ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk until just combined. Avoid overmixing to keep the loaf tender. - Shape the Loaf
Transfer mixture to the prepared baking sheet or loaf pan. Shape into a loaf about 8 inches long and 3 inches wide, smoothing the edges. - Bake
Bake for 40–45 minutes, or until internal temperature reaches 165°F (74°C). - Make the Glaze
While the meatloaf bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in Parmesan and parsley, cooking for another 1–2 minutes until slightly thickened. Season with a pinch of salt. - Glaze and Finish Baking
Remove meatloaf from the oven and brush generously with the warm glaze. Return to oven for 5–7 minutes to set the glaze and give it a glossy finish. - Rest and Slice
Let rest for 5 minutes before slicing to lock in juices. Garnish with extra parsley if desired.
Serving Suggestions
- Creamy mashed potatoes
- Garlic roasted green beans
- Arugula salad with lemon vinaigrette
- On toasted sourdough bread for next-day sandwiches
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Wrap individual slices and freeze for up to 2 months
- Reheat: Cover with foil and warm in a 325°F oven until heated through
Ingredient Substitutions
- Protein: Swap ground chicken for turkey or lean pork
- Cheese: Use Romano or a mix of sharp cheddar and Parmesan
- Veggies: Add finely chopped spinach or sautéed mushrooms to the mix
Pro Tips
- Don’t overmix the chicken mixture — it can make the loaf dense
- Let the meatloaf rest before slicing to keep it juicy
- Brush the glaze on at the end for maximum flavor and shine
FAQ
Q: Can I make this ahead of time?
A: Yes — assemble the meatloaf and refrigerate until ready to bake.
Q: Do I have to use both fresh garlic and garlic powder?
A: Using both layers the flavor and ensures garlic in every bite.
Q: Is the glaze optional?
A: Technically yes, but it adds moisture, flavor, and that irresistible finish.
Conclusion
This Juicy Garlic Parmesan Chicken Meatloaf takes the comfort of classic meatloaf and gives it an Italian-inspired twist. It’s moist, flavorful, and impressive enough for guests — yet simple enough for a weeknight dinner.
If you loved this, you might also enjoy:
- Italian Turkey Meatballs with Garlic Parmesan Sauce
- Herbed Chicken Alfredo Bake
- Parmesan-Crusted Chicken Cutlets
💌 Tried this recipe? Leave a review and share your photos — I love seeing your creations!
Nutrition (Per Serving, Approximate)
- Calories: 295
- Protein: 28g
- Carbs: 6g
- Fat: 17g
Juicy Garlic Parmesan Chicken Meatloaf
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or lightly grease a loaf pan.
- In a large bowl, gently mix ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk until just combined. Avoid overmixing to keep the loaf tender.
- Transfer mixture to the prepared baking sheet or loaf pan. Shape into a loaf about 8 inches long and 3 inches wide, smoothing the edges.
- Bake for 40–45 minutes, or until internal temperature reaches 165°F (74°C).
- While the meatloaf bakes, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in Parmesan and parsley, cooking for another 1–2 minutes until slightly thickened. Season with a pinch of salt.
- Remove meatloaf from the oven and brush generously with the warm glaze. Return to the oven for 5–7 minutes to set the glaze and give it a glossy finish.
- Let rest for 5 minutes before slicing to lock in juices. Garnish with extra parsley if desired.
