Parmesan Chicken Meatloaf (Printable Version)
Savory ground chicken meatloaf loaded with Parmesan and Italian herbs, topped with tangy tomato glaze.
# What You Need:
→ Meats
01 - 2 lbs ground chicken
→ Cheeses
02 - 1 cup grated Parmesan cheese, plus extra for topping
→ Vegetables
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Binders & Fillers
05 - 1 cup breadcrumbs
06 - 2 large eggs
→ Liquids
07 - ½ cup milk
→ Herbs & Spices
08 - 1 tsp dried Italian seasoning (oregano, basil, thyme)
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Glaze
11 - ½ cup tomato sauce or marinara
12 - 1 tbsp olive oil
13 - 1 tsp balsamic vinegar
# Directions:
01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine the ground chicken, Parmesan cheese, onion, garlic, breadcrumbs, eggs, milk, Italian seasoning, salt, and pepper. Mix until just combined—avoid overmixing to keep the texture tender.
03 - Transfer the mixture into the prepared loaf pan, pressing gently and shaping it into an even loaf.
04 - In a small bowl, stir together the tomato sauce, olive oil, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
05 - Sprinkle additional Parmesan cheese over the glazed top for a golden, flavorful crust.
06 - Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
07 - Let the meatloaf rest for 10 minutes before slicing. Serve warm, garnished with fresh herbs if desired.
# Expert Tips:
01 -
- Ground chicken stays incredibly moist when paired with Parmesan and milk, so every slice is tender without being heavy.
- The balsamic tomato glaze caramelizes into something you will want to eat off a spoon.
02 -
- Overmixing the meat mixture will give you a rubbery, tight loaf, so stop mixing the moment everything looks evenly distributed.
- Checking the internal temperature with a thermometer instead of guessing by time changed my meatloaf game completely.
03 -
- Wet your hands before pressing the mixture into the pan because it prevents sticking and gives you a smoother top for the glaze.
- Letting the glazed loaf sit uncovered for five minutes before baking helps the topping set so it does not slide off.