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
Do Not Overmix: Mix the meatloaf ingredients until just combined to ensure a tender, not tough, result.
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.
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.