Garlic Parmesan Chicken Meatloaf
Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.
Servings: 6 Servings
Ingredients
- 1 ½ pounds ground chicken
- ¾ cup Italian breadcrumbs or plain
- ½ cup grated Parmesan cheese
- ⅓ cup minced yellow onion
- 4 cloves minced garlic
- 1 large egg
- ¼ cup whole milk
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded parmesan cheese
Instructions
- Preheat the oven to 350°F and spray a 9×5×2-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine 1 ½ pounds ground chicken, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup minced yellow onion, 4 cloves minced garlic, 1 large egg, ¼ cup whole milk, 2 tablespoons chopped parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Use clean hands or a large spoon to mix until the ingredients are well combined.
- Form the meat mixture into a loaf, and place it into the prepared loaf pan. Top with ½ cup shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
- Bake in the preheated oven for 1 hour. Broil for the last 2 minutes to get the top golden brown. Watch it closely!
Notes
Storing & Reheating Instructions
- In the Fridge: Let it cool, then wrap and store in an airtight container for up to 3–4 days.
- In the Freezer: Wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm in the microwave for 1–2 minutes, or bake at 350°F for about 15 minutes.
Nutrition
Calories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 953mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg
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