There’s something about the aroma of garlic and Parmesan baking together that instantly signals comfort. One evening, after a long day, I pulled this chicken meatloaf from the oven. The kitchen was filled with the rich scent of garlic mingling with fresh herbs, and the golden crust glistened under the soft light. As I sliced into the loaf, the moist interior revealed layers of flavor that made the wait worthwhile. That first bite was everything I needed—a cozy embrace on a plate, reminding me why simple dinners often leave the biggest impressions.
Why You’ll Love It:
- Moist and tender texture that stays juicy throughout baking.
- Garlic and Parmesan create a savory depth you can’t resist.
- Herb-infused with Italian seasoning and fresh parsley for a balanced flavor.
- Easy to prepare with straightforward ingredients you likely have on hand.
- Perfect for family dinners or meal prep with leftovers that reheat beautifully.
If you’re hesitant about trying chicken in a meatloaf, don’t be. This recipe transforms simple ground chicken into something that feels indulgent without the heaviness—making it a satisfying choice any night of the week.
Print
Chicken Meatloaf: Garlic Parmesan Flavor
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
A flavorful and moist chicken meatloaf infused with garlic and Parmesan cheese, perfect for a comforting dinner.
Ingredients
1 1/2 pounds ground chicken
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 large eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup marinara sauce
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine ground chicken, Italian seasoned breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, and chopped fresh parsley.
In a separate small bowl, whisk together the eggs and milk until well combined.
Pour the egg and milk mixture into the large bowl with the chicken mixture.
Add salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes to the mixture.
Using your hands or a spoon, gently mix all ingredients until just combined, being careful not to overmix.
Transfer the mixture to a loaf pan or shape into a loaf on a baking sheet lined with parchment paper.
Spread the marinara sauce evenly over the top of the meatloaf.
Bake in the preheated oven for 50 minutes, or until the internal temperature reaches 165°F (74°C) and the meatloaf is cooked through.
Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
FAQ
Can I make this meatloaf ahead of time?
Absolutely. Prepare it the day before and refrigerate. When ready, bake as directed for a fresh dinner with minimal effort.
What if I don’t have fresh parsley?
Dried parsley works too. Use about a third of the amount since dried herbs are more concentrated.
Is the marinara sauce necessary?
It adds a tangy finish and keeps the top moist, but you can swap it for your favorite tomato sauce or skip it if preferred.
How do I store leftovers?
Keep them in an airtight container in the fridge up to 4 days or freeze for longer storage. Reheat gently to retain moisture.
This chicken meatloaf is a simple way to bring warmth and satisfaction to your table. Try it tonight—your kitchen will thank you.