Description
A flavorful Garlic Parmesan Chicken Meatloaf that combines ground chicken with aromatic garlic, Parmesan, and mozzarella cheeses for a moist and cheesy main dish. Perfectly baked to a golden finish and topped with extra melted mozzarella for an irresistible crust. A simple, delicious dinner option that serves 4 to 6 people.
Ingredients
Scale
Meatloaf Mixture
- 1.5 lbs ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 3 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and either line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
- Mix Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, shredded mozzarella, minced garlic, egg, milk, chopped parsley, Italian seasoning, salt, and black pepper. Use your hands or a spoon to mix gently until everything is just combined, being careful not to overmix to keep the meatloaf tender.
- Shape the Meatloaf: Transfer the mixture onto the prepared baking sheet or into the loaf pan. Shape it into a loaf form evenly to ensure even cooking.
- Bake the Meatloaf: Place it in the oven and bake for 35 to 40 minutes until the meat is fully cooked and firm to touch.
- Add Cheese Topping: Remove the meatloaf from the oven and sprinkle extra shredded mozzarella over the top. Return it to the oven and bake for an additional 5 to 7 minutes until the cheese is melted and bubbly.
- Rest and Serve: Take the meatloaf out of the oven and allow it to rest for 5 minutes to let the juices redistribute. Garnish with fresh chopped parsley, slice, and serve with your favorite side dishes.
Notes
- For best results, do not overmix the meatloaf mixture as it can make it dense.
- If you prefer a moister meatloaf, consider adding a tablespoon of olive oil or additional milk.
- Use fresh garlic for the best flavor, but garlic powder can be substituted if needed.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- This meatloaf pairs well with mashed potatoes, steamed vegetables, or a fresh salad.
