This juicy garlic parmesan chicken meatloaf is the ultimate twist on a classic comfort food. Made with ground chicken, rich parmesan cheese, fresh herbs, and garlic, it’s packed with flavor in every bite. Unlike the traditional beef version, this one is lighter but still incredibly satisfying. It’s moist, cheesy, and comes together easily for a hearty dinner that the whole family will love.
Why You’ll Love This Recipe
I love how this meatloaf brings together the cozy vibes of a classic dish with a fresh, flavorful spin. It’s easy to prep, uses simple ingredients I usually have on hand, and it bakes up perfectly juicy every time. The garlic and parmesan combo adds a delicious savory kick, and it makes amazing leftovers, too. Whether I’m feeding the family or meal prepping for the week, this recipe never fails me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds ground chicken
¾ cup grated parmesan cheese
½ cup breadcrumbs (plain or Italian-style)
¼ cup chopped fresh parsley
4 garlic cloves, minced
1 small onion, finely chopped
1 large egg
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional, for a bit of heat)
½ cup shredded mozzarella (optional, for topping)
1 tablespoon olive oil (for brushing)
Directions
I start by preheating the oven to 375°F (190°C). I line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large bowl, I mix together the ground chicken, parmesan, breadcrumbs, parsley, garlic, onion, egg, milk, Worcestershire sauce, salt, pepper, Italian seasoning, and red pepper flakes until well combined.
I transfer the mixture to the prepared baking sheet and shape it into a loaf (or press it into a loaf pan).
I bake the meatloaf for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
In the last 10 minutes, I sprinkle the mozzarella on top (if using) and brush the loaf with olive oil for a nice golden finish.
I let it rest for 5-10 minutes before slicing so the juices stay locked in.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 45-50 minutes Total time: about 1 hour
Variations
I sometimes swap out the parmesan for shredded cheddar or gouda for a different cheesy twist.
For a keto-friendly version, I replace the breadcrumbs with almond flour.
If I want an extra rich loaf, I mix in a few tablespoons of sour cream into the meat mixture.
Adding spinach or shredded zucchini can give it a nutritional boost without changing the flavor much.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap slices individually and freeze them for up to 2 months.
To reheat, I warm it in the oven at 350°F (175°C) for 10-15 minutes or microwave individual slices for 1-2 minutes until heated through. If frozen, I thaw in the fridge overnight before reheating.
FAQs
How do I keep chicken meatloaf from drying out?
I make sure to include enough moisture-rich ingredients like egg, milk, and onion. Letting it rest after baking also helps lock in the juices.
Can I make this meatloaf ahead of time?
Yes, I prep the loaf a day in advance and keep it covered in the fridge. Then I just bake it when I’m ready.
What’s the best way to know when it’s done?
I use a meat thermometer to check that the internal temperature has reached 165°F (74°C). That way, I know it’s safe and juicy.
Can I use turkey instead of chicken?
Absolutely. Ground turkey works just as well and still gives that juicy, flavorful result.
Is this recipe gluten-free?
It’s not gluten-free as written, but I make it gluten-free by using gluten-free breadcrumbs or almond flour instead.
Conclusion
This juicy garlic parmesan chicken meatloaf is a cozy, flavor-packed meal that’s easy to make and perfect for any night of the week. It brings a cheesy, garlicky twist to a classic dish without being heavy. I love how versatile it is and how well it holds up for leftovers. Once I tried this version, I never looked at traditional meatloaf the same way again.
This juicy garlic parmesan chicken meatloaf is a flavorful twist on a classic comfort dish. Made with ground chicken, parmesan, garlic, herbs, and topped with mozzarella, it’s moist, satisfying, and lighter than the traditional beef version.
Ingredients
1 ½ pounds ground chicken
¾ cup grated parmesan cheese
½ cup breadcrumbs (plain or Italian-style)
¼ cup chopped fresh parsley
4 garlic cloves, minced
1 small onion, finely chopped
1 large egg
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
½ cup shredded mozzarella (optional, for topping)
1 tablespoon olive oil (for brushing)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large bowl, mix together ground chicken, parmesan, breadcrumbs, parsley, garlic, onion, egg, milk, Worcestershire sauce, salt, pepper, Italian seasoning, and red pepper flakes until well combined.
Transfer the mixture to the prepared baking sheet and shape into a loaf, or press into a loaf pan.
Bake for 45–50 minutes, or until internal temperature reaches 165°F (74°C).
In the last 10 minutes of baking, sprinkle mozzarella on top (if using) and brush with olive oil for a golden finish.
Let the meatloaf rest for 5–10 minutes before slicing to retain moisture.
Notes
Use almond flour instead of breadcrumbs for a keto-friendly version.
Swap parmesan with cheddar or gouda for a different flavor.
Mix in spinach or shredded zucchini for added nutrition.
Make ahead and refrigerate overnight before baking for convenience.
