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Garlic Parmesan Chicken Meatloaf

Garlic Parmesan Chicken Meatloaf That Melts in Your Mouth

This Garlic Parmesan Chicken Meatloaf is a flavorful, low-carb dish perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Chicken Can substitute with ground turkey or lean pork.
  • 1 cup Parmesan Cheese Shredded, can substitute with Romano.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used as a substitute.
  • 2 large Eggs Acts as a binding agent.
  • 4 cloves Minced Garlic
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1/2 cup Whole Milk Can substitute with plant-based milk.
For the Glaze
  • 2 tablespoons Unsalted Butter Olive oil can be used as a substitute.
  • 1/4 cup Additional Parmesan For garnishing.
  • 1/4 cup Fresh Parsley Chopped, for garnishing.

Equipment

  • Mixing bowl
  • Loaf Pan or Baking Sheet
  • Oven
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F) and prepare a baking sheet with parchment paper or grease a loaf pan.
  2. In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and whole milk. Mix gently until combined.
  3. Transfer the mixture to the prepared baking sheet or loaf pan and shape into a loaf.
  4. Bake in the preheated oven for 40 to 45 minutes, until internal temperature reaches 74°C (165°F).
  5. Prepare the glaze by melting unsalted butter in a saucepan over low heat. Add minced garlic and cook for 1-2 minutes. Stir in additional Parmesan and fresh parsley.
  6. Brush the glaze over the meatloaf after baking and return to the oven for an additional 5 to 7 minutes to set the glaze.
  7. Let the meatloaf rest for 5 minutes before slicing and garnishing with fresh parsley.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze wrapped tightly for up to 3 months.

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