Say goodbye to dry, boring meatloaf forever. This Parmesan Chicken Meatloaf recipe is a total game-changer, delivering a deliciously moist and tender loaf packed with savory flavor in every single bite. Made with simple, wholesome ingredients, this dish transforms lean ground chicken into a comforting meal the whole family will request again and again. It’s the perfect weeknight dinner solution that feels special enough for a Sunday supper.
We’ve perfected this recipe to ensure it’s not just easy to make, but incredibly flavorful. The combination of grated Parmesan, Italian herbs, and a tangy glaze creates a truly unforgettable ground chicken meatloaf that will become a staple in your recipe collection.
Why This Parmesan Chicken Meatloaf Recipe is a Game-Changer
If you’ve been searching for the perfect chicken meatloaf, your search is over. This recipe stands out for its incredible moisture and deep, savory flavor, solving the common problem of dry poultry meatloaves. It’s a reliable, crowd-pleasing dish that’s both comforting and surprisingly elegant.
Forget everything you think you know about meatloaf. This Parmesan Chicken Meatloaf is crafted to be exceptionally juicy. Plus, it’s wonderfully simple to prepare, making it an ideal choice for busy weeknights when you crave a home-cooked meal without the fuss.
The Secret to Incredibly Moist Chicken Meatloaf
The key to a moist Parmesan Chicken Meatloaf lies in a few key ingredients. We use milk-soaked breadcrumbs (a panade) which adds moisture that doesn’t cook out. The egg acts as a binder, while the generous amount of Parmesan cheese adds not only flavor but also fat, which helps keep the lean chicken tender and juicy. Finally, a sweet and tangy glaze locks in moisture from the top down, ensuring a perfect result every time.
Ingredients You’ll Need
- Ground Chicken: Lean ground chicken (93/7) is the star of the show.
- Parmesan Cheese: Freshly grated Parmesan provides the best flavor and texture.
- Breadcrumbs: Panko breadcrumbs create a light, tender texture.
- Milk: Whole milk is used to moisten the breadcrumbs.
- Egg: A large egg binds everything together.
- Onion & Garlic: Finely chopped yellow onion and minced garlic build the flavor base.
- Seasoning: A mix of Italian seasoning, salt, and black pepper.
- For the Glaze: Ketchup, brown sugar, and a touch of Worcestershire sauce create a classic, tangy topping.
How to Make Parmesan Chicken Meatloaf (Step-by-Step)
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Lightly grease a loaf pan or a parchment-lined baking sheet.
- Make the Panade: In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for about 5 minutes until the breadcrumbs have absorbed the liquid.
- Combine Ingredients: Add the ground chicken, grated Parmesan, finely chopped onion, minced garlic, egg, Italian seasoning, salt, and pepper to the bowl with the soaked breadcrumbs.
- Mix Gently: Using your hands, mix the ingredients until they are just combined. Be careful not to overwork the mixture, as this can lead to a dense meatloaf.
- Form the Loaf: Transfer the mixture to your prepared loaf pan or form it into a free-form loaf on the baking sheet.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce until smooth.
- Glaze and Bake: Spread half of the glaze evenly over the top of the meatloaf. Bake for 35 minutes. Then, spread the remaining glaze over the top and bake for another 15-20 minutes, or until the meatloaf is cooked through.
- Check for Doneness: The internal temperature of the chicken meatloaf should reach 165°F (74°C) on a meat thermometer.
- Rest and Serve: Let the Parmesan Chicken Meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist slice.
Tips for the Best Parmesan Chicken Meatloaf
To guarantee success, follow these simple tips. First, do not overmix the meat mixture. Mix just until the ingredients are incorporated to keep the final texture tender. Second, always use a meat thermometer to check for doneness; it’s the most reliable way to prevent overcooking. Lastly, letting the meatloaf rest before slicing is crucial for juicy results.
Delicious Serving Suggestions
This Parmesan Chicken Meatloaf pairs wonderfully with a variety of side dishes. For a classic comfort meal, serve it alongside some creamy homemade mashed potatoes or these incredible garlic smashed potatoes. Roasted green beans, steamed broccoli, or a simple side salad also make excellent accompaniments. For a truly hearty meal, try it with a side of mac and cheese.
Variations and Substitutions
- Gluten-Free: To make this recipe gluten-free, simply substitute the Panko breadcrumbs with your favorite gluten-free variety.
- Add Veggies: Finely shredded zucchini or carrots can be snuck into the meat mixture for extra nutrients and moisture.
- Herb Variations: Feel free to use fresh herbs like parsley or basil instead of dried Italian seasoning for a fresher flavor profile.
Storing and Reheating Leftovers
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months. To reheat, place slices in a baking dish, add a splash of broth, cover with foil, and warm in a 325°F oven until heated through. You can also gently reheat slices in the microwave.
Frequently Asked Questions
Yes! You can assemble the entire meatloaf (without the glaze), cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, add the glaze and increase the cooking time by about 10 minutes.
Absolutely. While this recipe is designed for ground chicken, it would also work well with ground turkey. If using ground beef or pork, you may need to adjust the cooking time slightly.
The key to a moist chicken meatloaf is adding moisture-retaining ingredients. We use a panade (milk-soaked breadcrumbs) and Parmesan cheese, which adds both flavor and fat, ensuring the lean chicken stays tender and juicy during baking. Also, avoid overmixing the ingredients.
This dish pairs beautifully with classic comfort sides like mashed potatoes, roasted broccoli or asparagus, glazed carrots, or a simple green salad. For a heartier meal, serve it with mac and cheese.
For safety and best results, chicken meatloaf should be cooked to an internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable way to check for doneness without overcooking it.
More Delicious Dinner Recipes
If you loved this recipe, you’re sure to enjoy our Creamy Garlic Parmesan Chicken for another savory delight. For a fun twist, try these individual Garlic Parmesan Chicken Meatloaves. And for a quick pasta night, our Creamy Lemon Garlic Pasta is always a winner.
Enjoy This Amazing Parmesan Chicken Meatloaf!
This Parmesan Chicken Meatloaf recipe is the perfect combination of simple, flavorful, and satisfying. It’s a wholesome meal that brings everyone to the table. We hope you and your family love it as much as we do! If you make this recipe, we’d love to see it. Share your creation and tag us on Pinterest!
Parmesan Chicken Meatloaf Recipe
Parmesan Chicken Meatloaf: The Juiciest, Most Flavorful Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Panko breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
- Add the ground chicken, grated Parmesan cheese, finely chopped onion, minced garlic, beaten egg, Italian seasoning, salt, and black pepper to the bowl.
- Gently mix all the ingredients with your hands until just combined. Do not overmix.
- Transfer the mixture to the prepared loaf pan, pressing gently to shape. If using a baking sheet, form the mixture into a free-form loaf shape.
- In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce to create the glaze.
- Spread half of the glaze evenly over the top of the meatloaf. Bake for 35 minutes.
- Remove from the oven, spread the remaining glaze over the top, and return to the oven to bake for another 15-20 minutes.
- The meatloaf is done when the internal temperature reaches 165°F (74°C) on a meat thermometer. Let it rest for 10 minutes before slicing and serving.
Notes
Use a Thermometer: The most accurate way to check for doneness is with a meat thermometer, ensuring the chicken is cooked safely without drying out.
Let It Rest: Allowing the meatloaf to rest for 10 minutes before slicing is crucial for keeping it juicy.
