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Parmesan Chicken Meatloaf
Rocco Fuhrman

Parmesan Chicken Meatloaf

Transform your dinner routine with this incredibly flavorful and comforting Parmesan Chicken Meatloaf, a dish that truly redefines weeknight meals. This isn't just any meatloaf; it’s a moist, tender, and deeply satisfying creation, packed with savory Parmesan cheese and lean ground chicken.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground chicke
  • 1 large egg
  • ½ cup whole wheat breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup milk
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ cup ketchup (optional)
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon apple cider vinegar (optional)

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper.
  2. In a small skillet, heat olive oil over medium heat and sauté the chopped onion until softened. Add minced garlic and sauté for another minute. Let cool slightly.
  3. In a large mixing bowl, combine ground chicken, cooled sautéed onion and garlic, egg, breadcrumbs, Parmesan cheese, milk, parsley, oregano, salt, and pepper. Mix gently until just combined.
  4. Transfer mixture to the prepared loaf pan and shape into a loaf. If using a baking sheet, form a compact loaf.
  5. If using, whisk together the glaze ingredients and spread over the top of the meatloaf.
  6. Bake for 50-60 minutes until the internal temperature reaches 165°F (74°C). Let rest for 10-15 minutes before slicing.

Notes

Allowing the meatloaf to rest after baking ensures that it is moist. If you want a crispier exterior, shape the meatloaf on a baking sheet instead of a pan.