I first made this Garlic Parmesan Chicken Meatloaf on a busy weeknight when I needed something comforting, fast, and kid-approved — and it instantly became a staple. It’s a lighter take on classic meatloaf, brightened by Parmesan and fresh parsley, with garlic and Italian seasoning doing the heavy lifting for flavor. If you’re looking for a simple, family-friendly dinner that’s easy to scale, this one-pan loaf delivers. For more ideas that pair well with this dish, you might enjoy browsing a selection of other chicken dishes.
What makes this recipe special
This meatloaf balances lean ground chicken with moistening ingredients (milk and egg) and flavorful binders (breadcrumbs and Parmesan). The result is tender slices that won’t dry out like some poultry loaves can. It’s perfect for weeknights, meal prep, and anyone wanting a lower-fat alternative to beef without sacrificing comfort.
“A surprisingly juicy, family-friendly meatloaf — the Parmesan adds depth while garlic and parsley keep it fresh.” — home cook review
How this recipe comes together
Quick overview before you start: you’ll mix moist and dry ingredients gently, shape the mix into a loaf pan (or freeform on a baking sheet), bake until the internal temperature hits 165°F (75°C), then rest briefly to keep slices intact. No fancy equipment required — just a bowl, spoon, loaf pan, and an instant-read thermometer for best results.
What you’ll need
- 1 pound ground chicken
- 1 cup breadcrumbs (plain or Italian; Panko will make a lighter texture) — substitute gluten-free breadcrumbs for GF diets
- 1/2 cup grated Parmesan cheese (freshly grated gives the best flavor)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 1/2 cup onion, finely chopped (or 2 tablespoons onion flakes rehydrated)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or blend oregano, basil, thyme)
- 1/4 cup fresh parsley, chopped (flat-leaf preferred)
Notes: If you want more moisture, swap half the milk for plain Greek yogurt. For extra richness, stir in 1–2 tablespoons of olive oil.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Combine wet and dry: In a large bowl, add the ground chicken, breadcrumbs, grated Parmesan, minced garlic, chopped onion, milk, beaten egg, salt, pepper, Italian seasoning, and parsley.
- Mix gently: Use your hands or a spoon and fold everything together until just combined. Stop once the ingredients are evenly distributed — overmixing makes the loaf dense.
- Shape the loaf: Transfer the mixture into the prepared loaf pan and press lightly to form an even loaf top. Smooth the surface with a spatula.
- Bake: Place the loaf in the oven and bake for 45–55 minutes. Start checking at 40 minutes. The internal temperature should read 165°F (75°C) in the center.
- Rest before slicing: Let the loaf rest 5–10 minutes in the pan so juices redistribute. Slice and serve warm.
Pro tip: If the top browns too quickly, tent loosely with foil halfway through baking.
Best ways to enjoy it
This loaf shines with classic, simple sides: creamy mashed potatoes, roasted green beans, or buttered egg noodles. For a lighter plate, serve with a crisp salad and roasted cherry tomatoes. If you want to turn leftovers into a new meal, slice and pan-sear for sandwiches with arugula and pesto. For inspiration on complementary meals, check out these other chicken dishes that pair well with meatloaf-style mains.
How to store & freeze
- Refrigerating: Cool to room temperature within two hours, then store in an airtight container for up to 3–4 days.
- Reheating: Reheat slices in a 350°F oven for 10–15 minutes or microwave covered on medium power until heated through. Add a splash of water or broth and cover to prevent drying.
- Freezing: Wrap the whole cooled loaf tightly in plastic wrap and foil, or freeze individual slices between parchment paper in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety note: Always reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Measure doneness with a thermometer — visual checks can be misleading for poultry.
- Don’t overwork the mix. Gentle folding keeps the texture tender.
- If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds shape. If it’s too dry, add a tablespoon of milk.
- Grating the onion (or using a food processor) releases moisture and flavor without large chunks in the loaf.
- Let the loaf rest; it makes cleaner slices and a juicier bite.
Creative twists
- Glaze it: Brush a mix of ketchup and a teaspoon of brown sugar or Dijon mustard during the last 10 minutes for a sweet-savory top.
- Cheesy core: Press a log of mozzarella or provolone into the center before baking for a gooey surprise.
- Herb-forward: Swap Italian seasoning for fresh rosemary and thyme for a rustic flavor.
- Low-carb: Replace breadcrumbs with almond flour (use slightly less) and reduce milk to keep texture right.
- Bacon-wrapped: For an indulgent finish, wrap the loaf in bacon strips before baking and tent with foil if bacon browns too quickly.
FAQ – Your questions answered
Q: How long does this meatloaf take from start to finish?
A: Plan about 10–15 minutes for prep and 45–55 minutes baking time, plus a 5–10 minute rest — roughly 1 hour total.
Q: Can I make this ahead and bake later?
A: Yes. Shape the loaf and cover it tightly in the fridge for up to 24 hours before baking. Alternatively, assemble and freeze raw; thaw overnight before baking.
Q: Will ground chicken get dry?
A: It can if overcooked. Use an instant-read thermometer and remove at 165°F (75°C). The milk, egg, and Parmesan help retain moisture.
Q: Can I use ground turkey or beef instead?
A: Absolutely. Ground turkey is the closest swap. For beef, reduce the salt slightly and consider adding a splash of milk for tenderness.
Q: Are there gluten-free options?
A: Substitute gluten-free breadcrumbs or crushed GF crackers. The texture may vary slightly, so adjust moisture as needed.
Q: What if my loaf falls apart when slicing?
A: Let it rest longer (10–15 minutes). If still crumbly, next time add a touch more binder (an extra tablespoon of breadcrumbs or an extra egg).
Q: Is it safe to bake in a glass pan?
A: Yes. Glass works fine; baking time may be a few minutes longer. Use a thermometer to confirm doneness.
Final thoughts
This Garlic Parmesan Chicken Meatloaf is an easy, reliable option when you want a comforting dinner that’s a touch lighter than traditional beef loaves. Try the variations and tips above, and leave a comment to share how yours turned out — I’d love to hear what pairings you liked best.
Garlic Parmesan Chicken Meatloaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease or line a 9 x 5-inch loaf pan.
- In a large bowl, add the ground chicken, breadcrumbs, grated Parmesan, minced garlic, chopped onion, milk, beaten egg, salt, pepper, Italian seasoning, and parsley.
- Use your hands or a spoon and fold everything together until just combined. Stop once the ingredients are evenly distributed — overmixing makes the loaf dense.
- Transfer the mixture into the prepared loaf pan and press lightly to form an even loaf top. Smooth the surface with a spatula.
- Place the loaf in the oven and bake for 45–55 minutes. Start checking at 40 minutes. The internal temperature should read 165°F (75°C) in the center.
- Let the loaf rest 5–10 minutes in the pan so juices redistribute. Slice and serve warm.