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Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf

Discover your new go-to weeknight meal with this delicious Parmesan Chicken Meatloaf recipe. This isn't your average meatloaf; it's a lighter, incredibly flavorful alternative that’s surprisingly simple to whip up and is designed to be a crowd-pleaser for the whole family.
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Prep Time 50 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ketchup for topping
  • 1 tablespoon brown sugar for topping
  • 1 teaspoon Dijon mustard for topping

Equipment

  • Baking Sheet
  • Large mixing bowl
  • Small Bowl
  • Meat Thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
  2. In a large mixing bowl, gently combine the ground chicken, 1/2 cup of grated Parmesan cheese, finely chopped yellow onion, panko breadcrumbs, lightly beaten egg, minced garlic, chopped fresh parsley, Italian seasoning, salt, and black pepper. Mix just until everything is evenly distributed.
    1 pound ground chicken, 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped yellow onion, 1/4 cup panko breadcrumbs, 1 large egg, 2 cloves garlic, 1 tablespoon fresh parsley, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Shape the chicken mixture into a loaf on the prepared baking sheet. You can also form it into individual mini meatloaves for quicker cooking and easier portioning.
  4. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard.
    1/4 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon Dijon mustard
  5. Generously spread or brush the prepared glaze evenly over the top and sides of the formed chicken meatloaf.
  6. Bake for approximately 30-35 minutes for a large loaf, or about 20-25 minutes for mini meatloaves, or until the internal temperature reaches 165°F (74°C) and the glaze is bubbly and slightly caramelized.
  7. Let it rest on the baking sheet for about 5-10 minutes before slicing.
  8. Slice the Parmesan Chicken Meatloaf into your desired portions and serve hot.

Notes

Properly storing and reheating your Parmesan Chicken Meatloaf ensures you can enjoy its deliciousness for days to come.
Refrigeration: Tightly wrap or place in an airtight container. Stays fresh for 3-4 days.
Freezing: Wrap tightly and place in a freezer-safe bag/container. Stores for up to 2-3 months.
Reheating: Microwave on 50% power for 30-sec increments or oven at 350°F (175°C) for 10-15 mins.