This juicy and tender garlic Parmesan chicken meatloaf is a lighter twist on the classic comfort dish. Packed with bold flavor from garlic, Parmesan, and herbs, it’s finished with a buttery, cheesy glaze that makes each bite irresistible.
Why You’ll Love This Recipe
I love how this meatloaf gives me all the comfort I crave without feeling heavy. The ground chicken keeps things light, while garlic and Parmesan bring richness and depth. The glaze on top is what really seals the deal—it’s savory, buttery, and full of flavor. Plus, it’s simple to make, and leftovers reheat beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatloaf: 2 lbs ground chicken 1 cup grated Parmesan cheese ½ cup panko breadcrumbs 2 large eggs 4 cloves garlic, minced 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon dried basil ½ teaspoon dried parsley ½ teaspoon salt ½ teaspoon black pepper ¼ cup whole milk
For the Garlic‑Parmesan Glaze: 3 tablespoons unsalted butter 2 cloves garlic, minced ¼ cup grated Parmesan cheese 1 tablespoon chopped parsley Pinch of salt
Directions
Preheat the oven to 375 °F (190 °C). Grease a loaf pan or line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, eggs, garlic, spices, herbs, milk, salt, and pepper. I mix gently to avoid making the texture too dense.
Shape the mixture into a loaf in the pan or on the baking sheet.
Bake for 40–45 minutes, until the internal temperature reaches 165 °F (74 °C).
While it bakes, I make the glaze by melting butter in a small saucepan. Add minced garlic and sauté for about 1 minute, then stir in Parmesan, parsley, and a pinch of salt.
Once the meatloaf is baked, brush the glaze over the top and return it to the oven for 5–7 minutes until golden and bubbly.
Let the meatloaf rest for 5–10 minutes before slicing.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Swap ground chicken with ground turkey for a slightly different but still light flavor.
Use gluten‑free breadcrumbs or almond flour for a gluten‑free version.
Add shredded mozzarella on top before baking if I want an extra cheesy finish.
I sometimes mix in finely chopped spinach or zucchini for added nutrients.
Add red pepper flakes if I’m in the mood for a little heat.
storage/reheating
I store leftover slices in an airtight container in the fridge for up to 4 days.
To reheat, I place slices in a 350 °F (175 °C) oven for 10–15 minutes or warm them gently in the microwave.
The glaze can be reheated separately and spooned over the meatloaf after warming.
For longer storage, I freeze slices (without glaze) for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
What if I don’t have panko breadcrumbs?
I use regular breadcrumbs, crushed crackers, or even oats as a substitute. They all give a slightly different texture but still work well.
Can I make this recipe ahead of time?
Yes, I often prep the loaf in advance, cover it, and keep it in the fridge. When ready, I bake it fresh and add the glaze near the end.
How do I keep the chicken meatloaf moist?
I make sure not to overmix the ingredients, and I always let it rest before slicing. The milk and Parmesan also help lock in moisture.
Is this recipe gluten‑free?
Not by default, but I can easily make it gluten‑free by using gluten‑free breadcrumbs or almond meal in place of panko.
Can I use ground turkey instead of chicken?
Yes, ground turkey works great and has a similar texture and flavor profile. I just make sure to cook it until the internal temp reaches 165 °F (74 °C).
Conclusion
This garlic Parmesan chicken meatloaf is everything I want in a comfort meal—flavorful, easy, and satisfying. It’s one of those recipes I find myself coming back to again and again, especially when I need something hearty but not too heavy. I hope it brings the same cozy goodness to your kitchen.
A lighter, juicy chicken meatloaf infused with garlic and Parmesan, finished with a buttery, cheesy glaze that makes every bite melt in your mouth.
Ingredients
2 lbs ground chicken
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
2 large eggs
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper
¼ cup whole milk
For the Garlic‑Parmesan Glaze:
3 tablespoons unsalted butter
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tablespoon chopped parsley
Pinch of salt
Instructions
Preheat the oven to 375 °F (190 °C). Grease a loaf pan or line a baking sheet with parchment paper.
In a large bowl, gently combine the ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Mix just until evenly blended (avoid overmixing to keep it tender).
Shape the meat mixture into a loaf shape in the pan (or on the baking sheet).
Bake for 40–45 minutes or until the internal temperature reaches 165 °F (74 °C).
While the loaf bakes, prepare the glaze: melt butter in a small saucepan over medium heat. Add the minced garlic and sauté about 1 minute, taking care it doesn’t burn. Stir in the Parmesan, chopped parsley, and a pinch of salt until well combined.
Once the meatloaf is cooked, brush the glaze over the top and return it to the oven for another 5–7 minutes, until the glaze is golden and bubbly.
Let the meatloaf rest for 5–10 minutes before slicing to help it hold together.
Notes
You can substitute ground turkey for chicken, though texture and flavor may vary.
Use gluten‑free breadcrumbs or almond meal to make this gluten-free.
Stir in finely chopped spinach or zucchini for added veggies.
For extra cheesiness, top with shredded mozzarella in the last few minutes of baking.
To store leftovers, keep slices in an airtight container in the fridge for up to 4 days. Reheat in a 350 °F oven for 10–15 minutes or microwave gently.
Freeze slices (without glaze) for up to 3 months; thaw overnight before reheating.
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