Description
This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is a flavorful and moist dish featuring ground chicken blended with garlic, Parmesan cheese, and aromatic herbs. Topped with extra Parmesan and butter, it bakes to a golden perfection, ensuring a tender, savory meal perfect for any dinner occasion.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Topping
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Combine Ingredients: In a large mixing bowl, add ground chicken, breadcrumbs, grated Parmesan, milk, melted butter, egg, garlic powder, onion powder, dried oregano, salt, and black pepper.
- Mix Mixture: Use your hands or a spoon to blend all ingredients thoroughly until a uniform mixture forms, ensuring even distribution of seasonings.
- Add Parsley: Fold chopped fresh parsley into the meat mixture and mix again to spread the herbs evenly throughout.
- Shape Meatloaf: Transfer the combined mixture into a loaf pan, spreading and pressing it evenly to fill the pan fully.
- Smooth Top: Use a spatula to level the surface of the meatloaf for even cooking throughout.
- Add Parmesan Topping: Sprinkle 1/4 cup grated Parmesan cheese evenly over the top of the meatloaf for added flavor and crust.
- Dot Butter: Place small pieces of the 2 tablespoons unsalted butter evenly on top of the Parmesan layer to enhance moisture and richness.
- Bake Meatloaf: Put the loaf pan in the preheated oven and bake for 45 to 55 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest Meatloaf: Remove from the oven and let the meatloaf rest for 5 to 10 minutes to allow juices to redistribute and make slicing easier.
- Serve: Slice the meatloaf and serve with your preferred side dishes, enjoying the rich, juicy flavors.
Notes
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- For added moisture, do not overmix the meat mixture.
- Fresh parsley can be substituted with dried parsley, but use 1 teaspoon if dried is used.
- If you prefer a crustier top, broil the meatloaf for 2-3 minutes after baking but watch closely to avoid burning.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
