Description
A comforting and forgiving meatloaf made with ground chicken, garlic, and Parmesan cheese, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds Ground Chicken
- 1 cup Parmesan Cheese (shredded)
- 1 cup Panko Breadcrumbs
- 2 large Eggs
- 4 cloves Minced Garlic
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Whole Milk
- 2 tablespoons Unsalted Butter (for glaze)
- 1/4 cup Additional Parmesan (for sprinkling)
- 2 tablespoons Fresh Parsley (for garnish)
Instructions
- Preheat your oven to 375°F and prepare a loaf pan with oil or parchment sling.
- In a small bowl, stir the panko breadcrumbs into the milk and let them soften for a few minutes.
- In a large bowl, combine the ground chicken, shredded Parmesan, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, and black pepper, mixing gently.
- Add the soaked breadcrumbs to the meat mixture and fold until evenly incorporated.
- Shape the mixture into a loaf and place it into the prepared pan.
- Bake in the preheated oven for 45 to 55 minutes until the internal temperature reaches 165°F.
- While the loaf bakes, melt the unsalted butter and prepare the additional Parmesan.
- Brush the top of the cooked meatloaf with melted butter and sprinkle with additional Parmesan.
- Return to the oven for 3 to 5 minutes for the cheese to soften.
- Let it rest for at least 10 minutes before slicing and garnish with fresh parsley.
Notes
This meatloaf is forgiving and allows for gluten-free and dairy-free substitutions. It pairs well with sides like mashed potatoes or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg