Garlic Parmesan Chicken Meatloaf is my go-to when I want the comfort of traditional meatloaf but with a lighter, more flavorful twist. The garlic butter topping makes this special.
Growing up in the Midwest, meatloaf night was sacred in our household. My mother would shape the mixture in her well-worn loaf pan, and the smell would fill every corner of our small farmhouse. When I started cooking for my own family, I wanted to create a version that felt just as comforting but used ground chicken for a leaner option. The addition of garlic and Parmesan cheese transforms this into something restaurant-worthy, while that garlic butter glaze on top creates the most incredible golden crust. My kids actually request this over the traditional beef version now. Time to get your hands floury.
The Secret Behind This Chicken Meatloaf
I’ve been making meatloaf variations for my family for years, and this garlic Parmesan chicken version has become our new Sunday dinner tradition. Ground chicken can sometimes turn out dry, but the combination of panko breadcrumbs, milk, and that splash of chicken broth keeps everything incredibly moist.
- The savory garlic and salty Parmesan create layers of flavor in every bite
- Texture comes out perfectly balanced, moist and tender yet firm enough to slice cleanly
- Incredibly easy to prepare, even on busy weeknights when time is short
- Provides a lean, healthier alternative to traditional beef meatloaf without sacrificing flavor
- The garlic butter topping adds richness and helps create a beautiful golden crust
- Leftovers make outstanding sandwiches the next day
Key Players in This Recipe
Ground chicken forms the base of this meatloaf and creates a lighter alternative to beef. I always choose ground chicken that includes both dark and white meat for the best flavor and moisture.
Panko bread crumbs help bind the meatloaf while keeping it tender and preventing it from becoming too dense.
Grated Parmesan cheese adds a salty, nutty flavor throughout the meatloaf and on top for extra richness.
Milk moistens the breadcrumbs and helps create a tender texture in the finished meatloaf.
Eggs act as a binder to hold everything together while adding richness.
Garlic appears both fresh in the mixture and as garlic powder in the butter topping. In my kitchen, I prefer using fresh minced garlic for the most robust flavor.
Olive oil is used to sauté the garlic, which mellows its sharpness and creates a more complex flavor.
Italian seasoning adds herbs like oregano, basil, and thyme that complement the garlic and Parmesan beautifully.
Fresh parsley provides a bright, fresh note that cuts through the richness of the cheese and butter.
Chicken broth is poured into the bottom of the pan to keep the meatloaf moist during baking and create steam.
Butter and garlic powder combine to make that incredible garlic butter glaze that brushes over the top.
Betty’s Tested Technique
Step 1. I’ve found that preheating the oven to 350°F first ensures even cooking from the moment the meatloaf goes in. Lightly grease a 9×5 inch loaf pan with cooking spray or olive oil.
Step 2. In a large mixing bowl, gently whisk together the milk and lightly beaten eggs. Betty always starts with the wet ingredients first.
Step 3. Add the panko bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper to the wet ingredients. Mix until just combined and let sit for 2-3 minutes so the breadcrumbs absorb the liquid.
Step 4. Heat olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Through trial and error, I learned that overcooked garlic tastes bitter.
Step 5. Pour the sautéed garlic and oil into the mixing bowl. Add the chopped fresh parsley and stir to combine.
Step 6. Gently add the ground chicken to the mixing bowl. The key I discovered is to mix everything together with your hands until just combined, being careful not to overmix, which creates a tough texture.
Step 7. Transfer the meatloaf mixture to the prepared loaf pan. Shape it into an even loaf, pressing down slightly to eliminate air pockets.
Step 8. In a small bowl, combine the melted butter and garlic powder. Brush the top of the meatloaf generously with this garlic butter mixture.
Step 9. Sprinkle the top with additional grated Parmesan cheese for extra flavor and a golden crust.
Step 10. Pour the chicken broth into the bottom of the loaf pan around the meatloaf. This creates steam that keeps the meatloaf moist.
Step 11. Bake for 60-70 minutes or until the internal temperature reaches 165°F. My family prefers when I use a meat thermometer to check the center of the loaf.
Step 12. Remove from the oven and let rest for 10-15 minutes before slicing. This resting time allows the juices to redistribute throughout the meatloaf.
Step 13. Slice and serve immediately with your favorite sides.
Storage and Reheating Tips
I typically store leftover meatloaf slices in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making day-two sandwiches incredible.
Betty’s freezing method works well because you can freeze either the whole cooked meatloaf or individual slices. Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat slices in the oven at 325°F covered with foil until heated through, about 15-20 minutes. You can also reheat individual slices in the microwave for 1-2 minutes, though the crust won’t be as crispy.
Perfect Partners for This Meatloaf
This flavorful meatloaf pairs beautifully with classic comfort sides:
- Serve with creamy mashed potatoes or garlic herb chicken with mashed potatoes and green beans for a complete comfort meal.
- Pair with roasted vegetables like broccoli, asparagus, or Brussels sprouts. The roasted flavors complement the garlic and Parmesan.
- Try alongside creamy scalloped potatoes for an indulgent dinner.
- Add a simple side salad with vinaigrette to balance the richness of the meatloaf.
- Serve with steamed green beans or garlic butter chicken with broccoli for extra vegetables.
- For more chicken dinner ideas, check out my maple glazed chicken or melt-in-your-mouth chicken breast.
FAQs
I recommend using ground turkey as a direct substitute. The cooking time and method remain exactly the same.
Betty’s solution is to prepare the meatloaf mixture, shape it in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking straight from the fridge.
To prevent this issue, make sure not to use extra-lean ground chicken, which lacks fat. Also, don’t skip the chicken broth in the bottom of the pan, and avoid overbaking past 165°F internal temperature.
Garlic Parmesan Chicken Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with cooking spray or olive oil.
- In a large mixing bowl, gently whisk together milk and lightly beaten eggs.
- Add panko bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper to the wet ingredients. Mix until just combined and let sit for 2-3 minutes.
- Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour sautéed garlic and oil into the mixing bowl. Add chopped fresh parsley.
- Gently add ground chicken to the mixing bowl. Mix everything together until just combined. Be careful not to overmix.
- Transfer meatloaf mixture to prepared loaf pan. Shape into an even loaf, pressing down slightly.
- In a small bowl, combine melted butter and garlic powder. Brush top of meatloaf with garlic butter mixture.
- Sprinkle top with additional grated Parmesan cheese.
- Pour chicken broth into bottom of loaf pan around the meatloaf.
- Bake for 60-70 minutes or until internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
- Remove from oven and let rest for 10-15 minutes before slicing.
- Slice and serve immediately with your favorite sides.
