Garlic Parmesan Chicken Meatloaf

I created a savory twist on traditional meatloaf using lean ground chicken, garlic, Parmesan, and optional mozzarella for a cheesy finish. It’s tender, flavorful, and perfect for weeknight dinners.

Why You’ll Love This Recipe

I love how quickly this meatloaf comes together—just a few simple ingredients and about an hour in the oven. The garlic and Parmesan bring deep flavor, and the mozzarella topping gets melty and irresistible. It’s lighter than beef but still hearty and comforting.

Ingredients

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

• 1½ lb ground chicken

• ½ cup breadcrumbs (seasoned or plain)

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese (plus extra for topping)

• 3–4 garlic cloves, minced

• 1 egg, beaten

• ¼ cup milk

• 1 tbsp fresh parsley, chopped

• 1 tsp Italian seasoning (or dried oregano)

• Salt and black pepper, to taste

• 1–2 tbsp olive oil (optional, for crisping)

Directions

1. Preheat the oven to 375 °F (190 °C).

2. In a large bowl, gently mix the ground chicken with breadcrumbs, Parmesan, mozzarella (reserve some for topping), garlic, egg, milk, parsley, Italian seasoning, salt, and pepper until just combined.

3. Shape the mixture into a loaf on a parchment-lined baking sheet or in a greased loaf pan.

4. (Optional) Drizzle olive oil on top to help develop a golden crust.

5. Bake for 35–40 minutes, until the meatloaf is firm and reaches an internal temperature of 165 °F (74 °C).

6. Remove from oven, sprinkle extra mozzarella on top, then return to oven for another 5–7 minutes until the cheese is bubbly.

7. Let the meatloaf rest for 5–10 minutes before slicing. This step helps keep it juicy.

Servings and timing

• Servings: 4

• Prep time: ~15 minutes

• Bake time: 35–40 minutes, plus 5–7 minutes for topping

• Rest time: 5–10 minutes

• Total time: ~60 minutes

Variations

• Mini loaves: I divide the mixture into small loaves and bake for about 25–30 minutes.

• Gluten-free: I use almond flour instead of breadcrumbs.

• Mixed meat: I sometimes mix in ground turkey or beef for more flavor.

• Extra flavor: I stir in chopped zucchini, sun-dried tomatoes, or a spoonful of pesto.

Storage/reheating

• Refrigerator: I store leftovers in an airtight container for up to 4 days.

• Freezing: Once cooled, I wrap it in foil and freeze for up to 2–3 months.

• Reheat: I reheat slices in the oven at 350 °F or microwave briefly, adding a splash of broth to keep it moist.

FAQs

What can I use if I don’t have breadcrumbs?

I sometimes swap with almond flour or crushed crackers—they both work well to bind the mixture.

Can I make this dairy-free?

Yes—I use nutritional yeast in place of Parmesan and either skip mozzarella or use a dairy-free alternative.

How do I know when it’s fully cooked?

I check with a meat thermometer to make sure it hits 165 °F in the center.

Can I prepare it ahead of time?

Definitely. I mix everything, shape it, cover it, and refrigerate until I’m ready to bake.

What’s the best way to reheat leftovers without drying them out?

I reheat in the oven with foil on top and add a little broth to keep everything moist and flavorful.

Conclusion

I love how satisfying and simple this Garlic Parmesan Chicken Meatloaf is. It brings comfort food vibes without being heavy, and it’s always a hit with my family. The cheesy top and garlicky interior make this a dish I turn to again and again.