Juicy Garlic Parmesan Chicken Meatloaf
A delightful twist on a classic comfort food, this meatloaf is infused with rich garlic and creamy Parmesan, making it a family favorite.
Ingredients
Meatloaf Mixture
- 2 lbs ground chicken tender and juicy
- 1 cup panko breadcrumbs light and crispy
- 1/2 cup whole milk rich and creamy
- 1 large egg binding and enriching
- 1/2 cup yellow onion, finely diced for sweetness and aroma
- 4 cloves garlic, minced aromatic and bold
- 1/2 cup fresh Parmesan cheese, grated nutty and delicious
- 1/4 cup fresh parsley, chopped bright and herbal
- 2 tsp Italian seasoning fragrant and flavorful
- 1 tsp garlic powder for extra garlicky goodness
- 1 tsp onion powder adding depth of flavor
- 1 tsp salt balancing all the flavors
- 1/2 tsp black pepper providing a gentle kick
- 1/4 tsp red pepper flakes (optional) for a hint of spice
- 4 oz cream cheese, softened for creaminess
- 1/4 cup mayonnaise adding moisture
- 2 tbsp olive oil for richness
- 3 tbsp butter, melted for a glossy finish
Topping
- 3 cloves garlic, minced intensifying the garlicky aroma
- 1/4 cup Parmesan cheese, grated for glaze, ensuring a cheesy crust
- 2 tbsp fresh parsley, chopped for garnishing
- 1 tsp Italian seasoning (for glaze) enhancing the flavor profile
- Extra Parmesan for sprinkling because you can never have too much cheese
- to taste fresh parsley for garnish
- optional lemon wedges for brightness
Instructions
Preparation
- Preheat your oven to 375°F and prepare your baking sheet by lining it with parchment paper.
- In a large bowl, combine the panko breadcrumbs and milk. Let this mixture rest for about five minutes to allow the breadcrumbs to absorb the milk.
- Add in the egg, diced onion, minced garlic, Parmesan cheese, parsley, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes. Mix until all ingredients are combined into a flavorful medley.
- Add the softened cream cheese, mayonnaise, and olive oil to the breadcrumb mixture. Stir until everything is smooth and creamy, ensuring an even distribution of flavors.
- Gently fold in the ground chicken to the mixture, being careful not to over-mix, which can lead to a dense meatloaf.
- Shape the mixture into a loaf and place it on the prepared baking sheet, making sure it holds a nice shape.
Baking
- Bake for 35 to 40 minutes or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
- While the meatloaf is baking, mix melted butter, minced garlic, Parmesan cheese, parsley, and Italian seasoning in a small bowl for the glaze.
- Brush the glaze generously over the meatloaf and bake for an additional five minutes; this step adds a lovely sheen and flavor boost.
Serving
- Allow the meatloaf to rest for about 10 minutes before slicing and serving; resting helps the juices redistribute for maximum flavor.
Notes
For a balanced meal, pair with creamy mashed potatoes, green beans, or a fresh salad. Excellent leftovers for sandwiches or salads.