Garlic Parmesan Chicken Meatloaf

This Garlic Parmesan Chicken Meatloaf is juicy, flavorful, and made with lean ground chicken and a crispy cheesy topping. It is a comforting family dinner that fills the kitchen with garlic, warmth, and memories.

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Course: Dinner

Cuisine: American

Keyword: baked chicken meatloaf, chicken meatloaf recipe, easy weeknight dinner, family dinner ideas, Garlic Parmesan Chicken Meatloaf

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 380kcal

Cost: $15

Equipment

9x5-inch loaf pan Line with parchment paper for easy lifting and slicing
Large mixing bowl
Small mixing bowl For the garlic parmesan topping
Meat Thermometer Chicken should reach 165°F

Ingredients

Chicken Meatloaf

2 lb ground chicken
1 cup Italian breadcrumbs seasoned
0.5 cup grated parmesan cheese
0.25 cup whole milk
2 large eggs lightly beaten
4 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley finely chopped

Garlic Parmesan Topping

3 tablespoon unsalted butter melted
2 cloves garlic minced
0.5 cup grated parmesan cheese
0.25 cup panko breadcrumbs
1 tablespoon fresh parsley chopped

Instructions

I always let my daughter help with this part because she loves pushing the buttons. Preheat the oven to 375°F and line a loaf pan with parchment paper so nothing sticks later.
In a large bowl, gently mix the [ground chicken], [Italian breadcrumbs], [parmesan cheese], [milk], [eggs], [garlic], [Italian seasoning], [onion powder], [salt], [black pepper], and [parsley]. I remind my daughter not to overmix because gentle hands make the juiciest meatloaf.
Transfer the mixture into the prepared pan and press it down lightly. We always smooth the top together and laugh about making it look like a little loaf of bread.
Bake the meatloaf for 30 minutes. This helps it set before adding the topping. While it bakes, my daughter usually sets the table and sneaks a smell test.
In a small bowl, mix the [butter], [garlic], [parmesan cheese], [panko breadcrumbs], and [parsley]. This is our favorite step because we know the crispy top is coming.
Carefully spread the topping over the meatloaf and return it to the oven for 25 minutes, or until the center reaches 165°F. That golden crust is always worth the wait.
Let the meatloaf rest for 10 minutes before slicing. I tell my daughter this is the hardest step, but it keeps everything juicy and perfect.

Notes

For a gluten free version, replace breadcrumbs with gluten free breadcrumbs or almond flour.
Ground turkey works beautifully if you want a slightly lighter flavor.
Leftovers keep well in an airtight container for up to 4 days.
This meatloaf freezes wonderfully and reheats without drying out.
We love serving this with roasted broccoli or mashed potatoes for a cozy family dinner.

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