All the cozy comfort of meatloaf, made lighter with ground chicken and loaded with garlic and Parmesan. This chicken meatloaf stays incredibly moist thanks to a few smart tricks — and the cheesy golden top is irresistible.
Ingredients
- 2 lbs ground chicken
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese, divided
- 2 large eggs
- 1/3 cup milk
- 6 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly oil a 9×5-inch loaf pan.
- Sauté the aromatics: Heat the olive oil in a skillet and cook the onion and minced garlic 3-4 minutes until soft and fragrant. Cool slightly.
- Mix: In a large bowl, combine the ground chicken, panko, 1/2 cup Parmesan, eggs, milk, sautéed aromatics, parsley, Italian seasoning, salt, pepper, and garlic powder. Mix gently until just combined.
- Shape and bake: Press into the loaf pan. Bake 45 minutes, then top with mozzarella and remaining Parmesan. Bake 10-15 minutes more until the cheese is golden and the internal temperature reaches 165°F (74°C).
- Rest and serve: Rest 10 minutes before slicing. Serve with roasted vegetables or over pasta.
Pro tip: Ground chicken is leaner than beef, so don’t skip the milk and don’t overbake — both keep it moist. A little grated zucchini (squeezed dry) mixed in adds moisture and sneaks in veggies.
Estimated nutrition per serving: 420 calories, 44g protein, 20g fat, 14g carbohydrates.
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