Description
This Melt-in-Your-Mouth Garlic Parmesan Chicken meatloaf features tender ground chicken blended with garlic, Parmesan cheese, and herbs, baked to a golden perfection and finished with a rich, buttery garlic Parmesan glaze. Perfect for a comforting European-inspired main dish.
Ingredients
Meatloaf
- 900 g ground chicken
- 100 g grated Parmesan cheese
- 60 g panko breadcrumbs
- 2 large eggs
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried basil
- 0.5 tsp dried parsley
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 60 ml whole milk
Garlic Parmesan Glaze
- 45 g unsalted butter
- 2 garlic cloves, minced
- 25 g grated Parmesan cheese
- 1 tbsp finely chopped parsley
- Pinch of fine salt
Instructions
- Preheat and Prepare: Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking and ensure easy cleanup.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and whole milk. Mix thoroughly but avoid overmixing to maintain a tender texture.
- Shape the Loaf: Form the meat mixture into a loaf shape, ensuring it’s uniform in thickness for even cooking. Place it onto the prepared baking sheet or press it into the loaf pan.
- Bake the Meatloaf: Bake in the preheated oven for 40 to 45 minutes. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F) to ensure it’s fully cooked.
- Prepare the Garlic Parmesan Glaze: While the meatloaf bakes, melt the butter over medium heat in a small saucepan. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the grated Parmesan cheese and chopped parsley, cooking for another 1 to 2 minutes until the glaze slightly thickens. Season with a pinch of salt.
- Glaze and Finish Baking: Remove the meatloaf from the oven and brush it generously with the garlic Parmesan glaze. Return it to the oven and bake for an additional 5 to 7 minutes to set the glaze and add flavor.
- Rest and Serve: Allow the meatloaf to rest for 5 minutes after baking. This helps juices redistribute for maximum tenderness. Garnish with extra chopped parsley, slice, and serve warm.
Notes
- Avoid overmixing the meat mixture to keep the meatloaf tender and prevent it from becoming dense.
- Shape the loaf uniformly to ensure it cooks evenly throughout.
- Use a meat thermometer to accurately check doneness and avoid undercooking or overcooking.
- If desired, garnish with additional fresh parsley for a pop of color and freshness.
