Name: Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground chicken; ½ cup breadcrumbs (plain or Italian-style); ½ cup grated Parmesan cheese; 1 large egg, beaten; ¼ cup milk; 2 Tbsp fresh parsley, chopped; 2 tsp garlic powder (or 3 cloves fresh garlic, minced); 1 tsp onion powder; ½ tsp salt; ¼ tsp black pepper; 2 Tbsp melted butter; 2 Tbsp grated Parmesan cheese; 1 tsp garlic powder (or 1 clove fresh garlic, minced); 1 Tbsp chopped parsley (optional)

I’m thrilled to share my recipe for Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf. It’s tender, flavorful, and packed with cheesy garlic goodness that I just can’t resist.

Why You’ll Love This Recipe

I love how this meatloaf combines lean ground chicken with savory garlic and rich Parmesan. It stays moist and tender, thanks to a mixture of breadcrumbs and a splash of milk. The garlic Parmesan glaze on top adds a mouthwatering finish that makes every bite unforgettable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf

1 lb ground chicken
½ cup breadcrumbs (plain or Italian-style)
½ cup grated Parmesan cheese
1 large egg, beaten
¼ cup milk
2 Tbsp fresh parsley, chopped
2 tsp garlic powder (or 3 cloves fresh garlic, minced)
1 tsp onion powder
½ tsp salt
¼ tsp black pepper

For the garlic Parmesan glaze

2 Tbsp melted butter
2 Tbsp grated Parmesan cheese
1 tsp garlic powder (or 1 clove fresh garlic, minced)
1 Tbsp chopped parsley (optional)

directions

Preheat your oven to 375 °F (190 °C) and lightly grease a loaf pan or line it with parchment paper.
In a large bowl, I combine ground chicken, breadcrumbs, Parmesan, beaten egg, milk, parsley, garlic powder, onion powder, salt, and pepper. I mix gently until everything is just combined—overmixing can make it tough.
I shape the mixture into a loaf and place it in the prepared pan, smoothing the top gently.
I bake it in the oven for about 40 minutes, or until the internal temperature reaches 165 °F (74 °C) and the top feels slightly firm.
Meanwhile, I whisk together the glaze ingredients—melted butter, Parmesan, garlic powder, and parsley.
At the 40-minute mark, I brush the glaze generously over the meatloaf and return it to the oven for an additional 5–10 minutes, until the glaze is golden and fragrant.
Once done, I let the meatloaf rest for about 5–10 minutes before slicing. This helps it hold together and stay moist.

Servings and timing

This meatloaf serves about 4 people.

Prep time: ~10 minutes
Cook time: ~45–50 minutes
Total time: ~55–60 minutes

Variations

I can swap ground chicken for ground turkey or a lean mix if preferred.
For extra flavor, I sometimes stir in a few tablespoons of finely diced onion or bell pepper.
I love to add a teaspoon of Italian seasoning or fresh basil for an herby twist.
To make it spicy, I mix in a pinch of red pepper flakes or a teaspoon of sriracha into the glaze.

storage/reheating

I store leftovers tightly wrapped or in an airtight container for up to 4 days in the fridge. To reheat, I pop slices into the microwave for 1–2 minutes or warm them in a 325 °F oven for about 10 minutes. For freezing, I wrap the whole loaf in foil and freeze for up to 3 months. Thaw overnight before reheating.

FAQs

What should I do if the meatloaf feels dry?

I add a bit more milk or an extra egg to help retain moisture, and avoid overbaking—it should be juicy inside.

Can I use fresh garlic instead of garlic powder in the meat?

Yes—I often swap in 3 cloves of minced fresh garlic for a sharper flavor, adjusting the garlic powder accordingly.

Can I bake this on a baking sheet instead of a loaf pan?

Absolutely—I sometimes shape it free-form on a lined baking sheet. It cooks a bit faster there, usually in about 35–40 minutes.

How do I know when it’s fully cooked?

I rely on an instant-read thermometer—165 °F (74 °C) in the center ensures it’s safe and moist.

Can I make smaller individual loaves or meatloaf muffins?

Yes—this mixture makes about 6–8 muffins. Just fill a greased muffin tin, bake at the same temperature for 20–25 minutes, and glaze toward the end.

Conclusion

I’m always amazed by how tender and flavorful this Garlic Parmesan Chicken Meatloaf turns out. It’s comfort food that feels a bit lighter, yet still deeply satisfying. I hope making and savoring it brings you as much joy as it brings me. Enjoy every delicious bite!