Description
How to make tender chicken meatloaf with garlic and parmesan that melts in your mouth. Perfect comfort food for busy weeknight dinners.
Ingredients
Scale
Base Ingredients
- 2 lbs ground chicken, preferably thighs
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 medium yellow onion, finely diced
Flavor Builders
- 1 cup freshly grated parmesan cheese
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
Seasonings
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Glaze
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Instructions
- Prep Everything: Preheat oven to 375°F and line a baking sheet with parchment. Combine milk and breadcrumbs in a small bowl, let sit for 5 minutes until absorbed completely.
- Sauté Aromatics: Heat olive oil in a small pan over medium heat. Cook onion and garlic for 3-4 minutes until fragrant and softened but not browned.
- Mix Meatloaf: In a large bowl, gently combine ground chicken, soaked breadcrumbs, eggs, sautéed vegetables, parmesan, parsley, and all seasonings. Don’t overmix or it’ll be tough.
- Shape Loaf: Transfer mixture to prepared baking sheet and shape into an 8×4 inch loaf with your hands. Make sure it’s evenly shaped for consistent cooking.
- Make Glaze: Whisk together ketchup, brown sugar, and Worcestershire sauce in a small bowl until smooth. Brush half the glaze over the entire meatloaf surface.
- Bake: Bake for 35 minutes, then brush with remaining glaze. Continue baking 10-15 minutes until internal temperature reaches 165°F and top is golden brown.
- Rest: Let meatloaf rest for 10 minutes before slicing – this helps it hold together and redistributes all the delicious juices throughout each perfect slice.
Notes
- Don’t overmix the meat mixture or the meatloaf will be tough and dense instead of tender.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Ground turkey can be substituted for chicken using the same measurements and cooking time.
- Let the meatloaf rest for 10 minutes before slicing to prevent it from falling apart.
- Double the glaze recipe if you want extra for serving alongside the finished meatloaf.
- Freezer-friendly for up to 3 months when wrapped tightly in plastic wrap and foil.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 12g
- Protein: 28g