Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9x5 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.
Notes
Do not overmix the meatloaf mixture as this can result in a tough texture. Use a meat thermometer to ensure proper cooking to 165°F internal temperature. Let meatloaf rest before slicing to allow juices to redistribute. Can customize with chopped onions, bell peppers, or mushrooms. Fresh herbs and good quality Parmesan make a big difference in flavor.
