Description
This Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf combines tender ground chicken with a flavorful blend of Italian-seasoned breadcrumbs, Parmesan and mozzarella cheeses, fresh garlic, and herbs. Topped with marinara sauce, this savory meatloaf is perfect for a comforting family dinner, offering a moist texture and rich flavor in every slice.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Chicken (You can substitute with ground turkey.)
- 1 cup Breadcrumbs (Italian-seasoned breadcrumbs are ideal.)
- 0.5 cup Grated Parmesan Cheese (Pecorino Romano can be used as a substitute.)
- 1 cup Shredded Mozzarella Cheese (Avoid low-fat mozzarella.)
- 0.25 cup Fresh Parsley (Chopped spinach is a great alternative.)
- 3 cloves Minced Garlic (Fresh garlic is preferred.)
- 0.5 cup Chopped Onion (Shallots can be a milder option.)
- 1 Large Egg (A flax egg can be used for a vegetarian version.)
- 0.5 cup Milk (Plant-based milk can be used.)
- 1 tbsp Worcestershire Sauce (Soy sauce works as a gluten-free alternative.)
- 1 tbsp Italian Seasoning (Mix oregano and basil as alternatives.)
- to taste Salt and Black Pepper (Adjust to your preference.)
Topping
- 1 cup Marinara Sauce (Homemade or high-quality store-bought versions work.)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even cooking of the meatloaf.
- Prepare the meat mixture: In a large mixing bowl, combine the ground chicken, Italian-seasoned breadcrumbs, grated Parmesan cheese, shredded mozzarella cheese, chopped fresh parsley, minced garlic, chopped onion, large egg, milk, Worcestershire sauce, Italian seasoning, salt, and black pepper. Use your hands or a spoon to mix gently but thoroughly until everything is evenly incorporated.
- Shape the meatloaf: Transfer the mixture onto a baking sheet or a loaf pan lined with parchment paper. Shape it into a loaf about 8 inches long and 4 inches wide, making sure it is compact and even in thickness to promote even cooking.
- Add the marinara sauce: Spoon the marinara sauce evenly over the top of the shaped meatloaf, spreading it gently to cover the entire surface.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for approximately 50 minutes. The meatloaf should reach an internal temperature of 165°F (74°C) to be fully cooked and safe to eat.
- Rest before serving: Once baked, remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making the meatloaf moist and easier to slice.
- Slice and enjoy: Cut the rested meatloaf into 6 equal slices and serve warm. Pair with your favorite sides for a complete meal.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- For a vegetarian version, replace the egg with a flax egg and use plant-based milk.
- Using Italian-seasoned breadcrumbs adds extra flavor, but plain breadcrumbs can be used as well.
- Ensure not to overmix the meat mixture to keep the meatloaf tender.
- Fresh garlic is recommended for the best flavor, but garlic powder can be used in a pinch.
- Check the internal temperature with a meat thermometer to avoid undercooking.
- Leftover meatloaf slices can be refrigerated for up to 3 days or frozen for longer storage.
