Garlic Parmesan Chicken Meatloaf has earned its place as a weeknight hero for so many reasons. It’s the ultimate comfort food, delivering that satisfying, homestyle flavor we all crave, but with a lighter, leaner profile thanks to the chicken. What truly sets this Garlic Parmesan Chicken Meatloaf apart, however, is the irresistible combination of savory minced garlic and salty, nutty Parmesan cheese that permeates every bite. Forget bland and boring – this recipe transforms humble ground chicken into a juicy, flavorful masterpiece. It’s incredibly versatile, perfect for a quick family dinner served with your favorite sides, or even sliced cold for delicious sandwiches the next day. Get ready to discover why this easy and incredibly delicious meatloaf will become a staple in your cooking rotation.
Ingredients:
- 1 lb ground chicken
- 4 cloves fresh garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup breadcrum extractbs (plain or Italian-seasoned)
- 2 large eggs
- 1 medium onion, diced
- 2 tbsp soy sauce (low-sodium recommended)
- 1 tsp salt
- 1 tsp black pepper
Preparing the Meatloaf Mixture
Step 1: Sautéing the Aromatics
Let’s start by building a foundation of flavor for our Garlic Parmesan Chicken Meatloaf. Take your diced medium onion and add it to a skillet over medium heat with a little bit of olive oil or cooking spray. We want to soften these onions until they are translucent and slightly tender, which usually takes about 5-7 minutes. This process mellows out their sharp flavor and releases their natural sweetness. While the onions are cooking, mince your 4 cloves of fresh garlic. Once the onions are ready, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Remove the onion and garlic mixture from the skillet and let it cool slightly in a bowl. This pre-cooking step ensures that the raw onion and garlic flavors don’t overpower the finished meatloaf.
Step 2: Combining the Main Ingredients
In a large mixing bowl, add the 1 lb of ground chicken. Now it’s time to incorporate the cooled onion and garlic mixture. Add the 2 large eggs to the bowl. These will act as a binder, helping to hold the meatloaf together. Next, pour in the 1 cup of grated Parmesan cheese. The Parmesan will contribute a wonderful salty, nutty depth of flavor and also help with binding. Add the 1 cup orum extractreadcrumbs. If you’re usrum extract plain breadcrumbs, you might want to consider adding a pinch of dried Italian herbs like oregano or basil for an extra flavor boost. Finally, add the seasoning: 1 tsp of salt and 1 tsp of black pepper. The soy sauce will also add a good amount of saltiness, so taste your mixture before adding additional salt.
Step 3: Mixing and Ensuring Even Distribution
Now comes the crucial part: mixing everything together. The best way to do this is with your hands. Gently but thoroughly combine all the ingredients in the bowl. You want to mix until everything is just incorporated; overmixing can lead to a tough meatloaf. Ensure that the onion, garlic, cheese, and seasonings are evenly distributed throughout the ground chicken. This is important for consistent flavor in every bite. If the mixture feels a little too wet, you can add a tablesporum extractor two more of breadcrumbs. Conversely, if it seems too dry, you can add another tablespoon of soy sauce or a splash of milk, though with the eggs and cheese, it’s usually just right.
Shaping and Baking the Meatloaf
Step 4: Shaping the Garlic Parmesan Chicken Meatloaf
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Now, take the meatloaf mixture from the bowl and place it onto the prepared baking sheet. You can shape it into a traditional loaf shape, or if you prefer, you can divide the mixture into individual portions for mini meatloaves, which will cook faster. Aim for a shape that is relatively even in thickness so that it bakes uniformly. Gently pat and mold the mixture into your desired form. Don’t press too hard, as this can compact the meat and make it dense. A light touch is key here.
Step 5: Baking to Perfection
Place the shaped meatloaf into the preheated oven. Bake for approximately 40-50 minutes for a large loaf, or 25-30 minutes for individual mini meatloaves. The cooking time will vary depending on the thickness of your meatloaf and your oven. You’ll know it’s done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest part, or when the juices run clear. You can also tell it’s cooked through when the exterior is golden brown and firm to the touch. Once baked, remove the meatloaf from the oven and let it rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meatloaf, resulting in a more moist and tender final product. This rest is a small but important step for optimal texture.
Conclusion:
And there you have it – a truly irresistible Garlic Parmesan Chicken Meatloaf that’s destined to become a weeknight favorite! This recipe delivers tender, flavorful meatloaf with a delightful cheesy crust, proving that comfort food can be both wholesome and incredibly delicious. The combination of savory garlic, sharp Parmesan, and juicy chicken creates a harmonious blend that will have everyone asking for seconds. Don’t be afraid to get creative with your serving! This Garlic Parmesan Chicken Meatloaf is fantastic served alongside mashed potatoes and a crisp green salad for a classic, satisfying meal. For a lighter option, try pairing it with roasted vegetables like broccoli or asparagus. The possibilities are truly endless!
We encourage you to give this Garlic Parmesan Chicken Meatloaf a try and make it your own. Experiment with different herbs, add a sprinkle of red pepper flakes for a touch of heat, or even incorporate finely diced bell peppers for added texture and color. We’re confident that once you taste how amazing this meatloaf is, you’ll be hooked. Happy cooking!
Frequently Asked Questions:
Can I make this Garlic Parmesan Chicken Meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture and refrigerate it for up to 24 hours before baking. You can also bake the meatloaf completely, let it cool, and then refrigerate. Reheat gently in the oven or microwave until warmed through. This is a great way to save time on busy evenings.
What kind of breadcrum extractbs are best for this Garlic Parmesan Chicken Meatloaf?
Plain or Italian-stylrum extractreadcrumbs work wonderfully. If you drum extractt have breadcrumbs on hand, you can also pulse a few slices of day-old bread in a food prorum extractsor untirum extracthey form crumbs. Panko breadcrumbs will give a slightly crispier texture if you prefer that.
Garlic Parmesan Chicken Meatloaf – Easy & Delicious
An easy and delicious recipe for Garlic Parmesan Chicken Meatloaf, featuring savory flavors and a tender texture.
Ingredients
- 1 lb ground chicken
- 4 cloves fresh garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (plain or Italian-seasoned)
- 2 large eggs
- 1 medium onion, diced
- 2 tbsp soy sauce (low-sodium recommended)
- 1 tsp salt
- 1 tsp black pepper
Instructions
-
Step 1
Sauté the diced onion in a skillet with olive oil or cooking spray over medium heat until translucent and tender, about 5-7 minutes. Mince the garlic and add it to the skillet, cooking for another minute until fragrant. Remove from heat and let cool slightly. -
Step 2
In a large mixing bowl, combine the ground chicken, cooled onion and garlic mixture, eggs, grated Parmesan cheese, breadcrumbs, salt, and black pepper. Add the soy sauce. -
Step 3
Gently mix all ingredients with your hands until just incorporated. Avoid overmixing to prevent a tough meatloaf. Ensure even distribution of ingredients. -
Step 4
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it. Shape the meatloaf mixture into a traditional loaf or individual portions on the baking sheet. -
Step 5
Bake for 40-50 minutes for a large loaf, or 25-30 minutes for mini meatloaves, until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5-10 minutes before slicing.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.