If you were standing in my kitchen right now, I would hand you a warm slice of this garlic Parmesan chicken meatloaf and say, just trust me. The first time I made it, I was half distracted, chatting with my neighbor about her tomato plants that mysteriously thrive while mine look like they need a pep talk. Anyway, I pulled this loaf out, brushed it with a little garlicky butter, and my family did that very quiet thing at the table where no one talks because they are busy eating. Which, honestly, is the best compliment. It is not fancy, but its the kind of cozy that makes a Tuesday feel like you did something right.
Why I keep coming back to this one
I make this when the week is doing that thing where it sprints ahead of me; the meatloaf is forgiving and flavorful and I can mash potatoes while it bakes. My family goes a bit bonkers for the crusty cheesy edges and the soft middle. And because it is chicken, it feels a little lighter, but not in a sad salad way. Plus, I finally beat my old frustration of dry meatloaf by using a simple panade and, actually, I find it works better if I let the breadcrumb and milk sit a couple extra minutes. Also, yes, the garlic sticks to my fingers too, we are in this together.
Ingredients you probably already have
- 900 g ground chicken about 2 lb light or dark meat, or a mix
- 1 cup finely grated Parmesan the fluffy, snow like kind; fresh is best but the tub is fine
- 5 cloves garlic, minced finely or grated on a microplane
- 3 quarters cup panko breadcrumbs plain is fine
- Half cup milk whole or 2 percent works
- 2 large eggs
- 1 small onion, grated or very finely minced I sometimes use a tablespoon of onion powder when I am in a hurry
- Quarter cup chopped parsley optional but nice
- 1 and a half teaspoons kosher salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning or a pinch of dried thyme and oregano
- 2 tablespoons butter melted for brushing plus a splash of olive oil
- Optional add in a handful of finely grated zucchini, squeezed dry, for extra moisture
Substitutions I have actually used
- Parmesan: My grandmother always insisted on the good stuff, but honestly any version works fine. If you only have pecorino, go easy on the salt.
- Bread crumbs: Crushed saltines or even quick oats work if that is what you have.
- Milk: Unsweetened almond milk, half and half, or even plain yogurt thinned with water.
How I make it without overthinking
- Heat the oven to 375 F 190 C. Line a loaf pan with parchment and lightly oil it. I say loaf pan is essential, and yet, I will tell you a sheet pan trick in a minute.
- Make the panade. Stir the breadcrumbs and milk in a large bowl. Let it sit 5 to 7 minutes until it looks like soft cereal. This is where the magic moisture lives.
- Add the flavor base. Whisk in the eggs, Parmesan, garlic, onion, parsley, salt, pepper, and Italian seasoning. It will look thick; that is good.
- Add the chicken. Use a fork or your fingertips to combine gently until just mixed. Do not overmix or it can go rubbery on you. On second thought, if it feels sticky, wet your hands and fold it a couple more times.
- Season check, safely. Pinch off a teaspoon of the mixture and microwave it on a small plate for about 20 to 30 seconds until cooked, then taste. Adjust salt if needed. I took this trick form my aunt and it saves the day.
- Shape and bake. Spoon into the loaf pan and smooth the top, or shape a loaf on a parchment lined sheet pan for more crusty edges. Bake 40 to 50 minutes, until a thermometer in the center reads 165 F. If you like charts, here is a handy guide on safe temps from FoodSafety.gov.
- Brush and briefly broil. Stir the melted butter with a drizzle of olive oil and a pinch of garlic and parsley. Brush over the loaf, sprinkle a little extra Parmesan, and broil 1 to 2 minutes until golden. Do not wander off, it goes quick.
- Rest and slice. Let it rest 8 to 10 minutes. I know, waiting, but it really keeps the slices neat. Then go for it.
Do not worry if it looks a bit soft before baking, it always does. After baking and a short rest, it firms up just right.
A few notes I wish someone told me
- Grate the Parmesan very fine. The feathery texture blends and melts better. If you want to nerd out, this piece on grating hard cheese from Bon Appétit is helpful.
- Panade is your moist maker. Breadcrumbs plus milk. Serious Eats has a great explainer if you want the why behind it. Read about panade.
- Damp hands keep the mixture from sticking and let you shape without compacting.
- Chicken varies. If your mix seems loose, add a tablespoon or two more crumbs. If too stiff, a splash of milk.
- And yes, let it rest. I once sliced right away and it kind of slumped like a sleepy puppy.
Variations I have actually tried
- Lemon herb twist: Add zest of one lemon and swap parsley for dill. Lovely with a yogurt sauce.
- Buffalo ranch vibe: Mix in 2 tablespoons hot sauce and a tablespoon ranch seasoning. Brush with a bit of butter at the end so it does not dry out.
- Pesto mozzarella: Stir in a couple tablespoons of pesto and tuck in small cubes of low moisture mozzarella. Gooey pockets, yes please.
- The one that flopped: Spinach artichoke sounded dreamy, but it turned watery. If you try it, squeeze the spinach like you mean it.
Gear, but use what you have
- Loaf pan, 9 by 5 in. I call it essential, though you can totally shape a free standing loaf on a sheet pan for more browned bits.
- Instant read thermometer. I love it for stress free doneness. If you do not have one, poke a skewer in the center and check that the juices run clear, but really, the thermometer is worth it.
- Microplane or fine grater for the Parmesan and garlic. A little tool that earns its keep.
- Parchment paper, or rub the pan with oil and call it a day.
Mini digression. I once used a very old, squeaky loaf pan and the thing sang every time it heated up. Startled the cat. Food was great though.
Storing and reheating
- Fridge: Cool, then store in an airtight container up to 3 to 4 days. Honestly, in my house it never lasts more than a day.
- Freeze: Slice, wrap snugly, and freeze up to 2 months. Reheat covered at 300 F until warm, or in a skillet with a splash of water and a lid.
I tend to think it tastes even better the next day, but that might be because I eat it quietly over the sink. No judgment, yall.
How we like to serve it
- With buttery mashed potatoes and roasted green beans. Classic cozy dinner.
- With a big Caesar salad and a squeeze of lemon over the slices to brighten things.
- Leftover sandwich: Toasted bread, a swipe of pesto mayo, and thin slices of the meatloaf. Maybe a crunchy lettuce leaf if you are feeling fancy.
Pro tips, learned the hard way
- I once tried rushing the rest time and regretted it because the slices tore apart. Ten minutes really matters.
- I cranked the oven hotter to go faster and it browned too quick but stayed pale inside. Steady 375 F is your friend.
- Undersalting happens. The microwave pinch test saves the day; I resisted it at first, now I do it every time.
Real questions I get
Can I use turkey instead of chicken
Yes, go for it. Dark meat turkey gives you a little more moisture. If using super lean turkey, add an extra tablespoon of olive oil.
No eggs on hand, what now
Two tablespoons of mayo or a generous third cup of ricotta works as a binder. It is not identical, but you will get a tender slice.
Do I have to grate fresh Parmesan
I love the fresh stuff, but pre grated is fine. Just make sure it is finely grated so it blends instead of clumping.
Can I prep it ahead
Absolutely. Mix and shape, cover, and chill up to 24 hours. Add a couple extra minutes to the bake since it starts cold.
Air fryer option
Yes, shape into two smaller loaves and cook at 350 F, about 22 to 28 minutes until 165 F. Check early, every air fryer has its own mood.
Gluten free
Use gluten free breadcrumbs or quick oats. Same amounts. Check your Parmesan label if you are strict.
Mine fell apart, what happened
Usually not enough binder or it was sliced piping hot. Next time, a bit more crumb, let it rest, and slice with a sharp knife. And breathe.
By the way, if you get into the science of all this and want to see why the panade works so well with chicken, that Serious Eats article above really explains it. And if you ever wonder about safe temps, the official chart is my north star.
Ingredients
- 1 ½ lb ground chicken
- ¾ cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- ¼ cup milk
- 4 cloves garlic, minced
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
Instructions
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1Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
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2In a large bowl, combine ground chicken, ½ cup parmesan, panko breadcrumbs, eggs, milk, minced garlic, parsley, salt, pepper, and onion powder. Mix until just combined; do not overmix.
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3Transfer the mixture into the prepared loaf pan. Smooth the top and sprinkle the remaining ¼ cup parmesan evenly over the loaf.
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4Bake for 40 minutes or until the meatloaf is cooked through and the cheese is golden brown.
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5Let rest for 5-10 minutes before slicing. Garnish with additional parsley if desired and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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