This garlic Parmesan chicken meatloaf is a delicious twist on the classic. It’s tender, moist, and loaded with cheesy, garlicky goodness. I like to serve it as a cozy family dinner or slice it up for a hearty lunch. Using ground chicken keeps it lighter, while the mix of Italian herbs, garlic, and cheeses adds rich flavor in every bite.
Why You’ll Love This Recipe
I love this meatloaf because it’s simple, yet packed with flavor. The combination of Parmesan and mozzarella gives it a cheesy crust and gooey center, while fresh parsley and Italian seasoning make it super aromatic. It’s perfect when I want a comforting meal without too much effort, and leftovers reheat beautifully.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ lbs ground chicken
¾ cup Italian breadcrumbs (or plain)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
4 cloves garlic, minced
1 large egg
¼ cup milk
1 tbsp chopped fresh parsley
1 tsp Italian seasoning
Salt and black pepper to taste
directions
I preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or lightly grease a loaf pan.
In a large bowl, I mix the ground chicken, breadcrumbs, Parmesan, mozzarella (if using), garlic, egg, milk, parsley, Italian seasoning, salt, and pepper until just combined.
I shape the mixture into a loaf and place it on the prepared baking sheet or into the loaf pan.
I bake it for 35–40 minutes until it’s fully cooked and firm in the center.
If I want an extra cheesy top, I sprinkle more mozzarella over the loaf and return it to the oven for another 5–7 minutes, until the cheese melts and bubbles.
I let the meatloaf rest for about 5 minutes before slicing and serving.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
I sometimes swap mozzarella with provolone or cheddar for a different cheese profile.
For a spicy kick, I add a pinch of crushed red pepper flakes to the mixture.
If I’m short on breadcrumbs, I use crushed crackers or rolled oats.
I occasionally shape the mix into mini meatloaves or muffin tin portions for quicker baking and individual servings.
storage/reheating
I store leftovers in an airtight container in the fridge for 3–4 days. To reheat, I microwave slices for about 1–2 minutes or warm them in a 300°F oven until heated through. For longer storage, I wrap slices in foil and freeze them for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
How do I know when the meatloaf is fully cooked?
I check that the internal temperature reaches 165°F using a meat thermometer. The loaf should also be firm in the center.
Can I make this recipe ahead of time?
Yes, I often prepare the mixture in advance and keep it in the fridge (covered) for up to 24 hours before baking.
What can I use instead of ground chicken?
I’ve tried this with ground turkey and even ground beef. Both work well, though beef gives a richer taste.
How can I make this meatloaf gluten-free?
I use gluten-free breadcrumbs and double-check that all other ingredients are labeled gluten-free.
Do I have to use mozzarella cheese?
No, the mozzarella is optional. I sometimes skip it or replace it with another cheese I have on hand.
Conclusion
This garlic Parmesan chicken meatloaf is one of my favorite easy dinners. It’s packed with flavor, simple to put together, and makes great leftovers. Whether I’m making it for a weeknight meal or meal prepping for later, it’s a recipe that always delivers comfort and satisfaction.
This garlic Parmesan chicken meatloaf is a delicious twist on the classic. It’s moist, cheesy, and packed with garlicky, herby flavor — perfect for a comforting family dinner or easy meal prep.
Ingredients
1½ lbs ground chicken
¾ cup Italian breadcrumbs (or plain)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
4 cloves garlic, minced
1 large egg
¼ cup milk
1 tbsp chopped fresh parsley
1 tsp Italian seasoning
Salt and black pepper to taste
Instructions
Preheat the 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 the ground chicken, breadcrumbs, Parmesan, mozzarella (if using), garlic, egg, milk, parsley, Italian seasoning, salt, and pepper until just combined.
Shape the mixture into a loaf and place it on the prepared baking sheet or into the loaf pan.
Bake for 35–40 minutes until fully cooked and firm in the center.
Optionally, sprinkle more mozzarella on top and return to the oven for another 5–7 minutes until melted and bubbly.
Let the meatloaf rest for 5 minutes before slicing and serving.
Notes
Don’t overmix the meat mixture to avoid a tough texture.
Make ahead by preparing the mix and storing it in the fridge for up to 24 hours before baking.
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
