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Parmesan Chicken Meatloaf featured image showcasing a delicious and comforting family meal.

Parmesan Chicken Meatloaf

This Parmesan Chicken Meatloaf is a moist, flavorful, and easy-to-make alternative to traditional beef meatloaf. Made with lean ground chicken and savory Parmesan cheese, it's a healthier and versatile option perfect for weeknight dinners and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground chicken
  • 1 cup grated Parmesan cheese
  • 3/4 cup plain breadcrumbs
  • 1 large egg
  • 1/2 cup finely diced onion
  • 2 cloves minced garlic
  • 2 teaspoons Italian seasoning
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large bowl
  • Skillet
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Meat thermometer
  • Loaf pan (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. In a large bowl, combine ground chicken, grated Parmesan cheese, breadcrumbs, egg, sautéed onion and garlic, Italian seasoning, milk, salt, and pepper.
  4. Gently mix all ingredients together with your hands or a wooden spoon until just combined. Be careful not to overmix.
  5. Shape the mixture into a loaf shape on a baking sheet lined with parchment paper. You can also use a loaf pan if you prefer.
  6. Bake for 50-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part to check.
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

For a more moist meatloaf, add a tablespoon or two of olive oil to the mixture. Get creative with add-ins like chopped sun-dried tomatoes, spinach, or mushrooms. Meatloaf can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Cooked meatloaf will last in the refrigerator for up to 3-4 days. Freeze for up to 3 months, thaw in the refrigerator overnight before reheating. To reheat meatloaf in the microwave, add a tablespoon or two of water or broth to the plate before microwaving.