Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg
