Name: Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb ground chicken (preferably lean); 1/2 cup breadcrumbs (or almond flour for a low-carb version); 1/2 cup grated Parmesan cheese; 1/4 cup milk; 1/4 cup finely chopped fresh parsley; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 large egg; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil (for greasing the pan); 1/4 cup melted butter; 2 tbsp grated Parmesan cheese; 1 clove garlic, minced; 1/2 tsp dried parsley; 1/4 tsp salt; 1/4 tsp black pepper

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Why You’ll Love This Recipe

I love how simple and delicious this meatloaf is. It comes together with pantry staples and turns into something cozy and crave-worthy. The garlic and Parmesan give the chicken a bold, Italian-inspired flavor, and the texture is soft and juicy—never dry. It’s great for family dinners, meal prep, or even sandwiches the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Fresh garlic (minced)
Grated Parmesan cheese
Bread crumbs (or panko)
Egg
Milk
Onion (finely chopped or grated)
Italian seasoning
Salt and pepper
Fresh parsley (optional)
Olive oil or butter (for greasing the pan)

directions

I preheat the oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
In a large bowl, I soak the breadcrumbs in milk for a few minutes until softened.
I add ground chicken, garlic, onion, Parmesan, egg, Italian seasoning, salt, and pepper to the bowl.
I mix everything gently with clean hands or a spatula until just combined—I try not to overmix to keep it tender.
I shape the mixture into a loaf and transfer it to the prepared pan.
I smooth the top and bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C).
I let it rest for 5–10 minutes before slicing to let the juices settle.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I mix in chopped spinach or shredded zucchini for added nutrition. I’ve also swapped the Parmesan for Asiago or Pecorino for a sharper flavor. If I want more richness, I top it with a drizzle of garlic butter or a thin layer of marinara and shredded mozzarella for a chicken Parm-style finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 1–2 minutes or reheat the whole loaf, covered, in a 325°F oven until heated through. It also freezes well—I wrap slices individually and thaw overnight before reheating.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often use ground turkey as a substitute—it works just as well and still comes out moist and flavorful.

How do I keep it from drying out?

I make sure to use the milk-soaked breadcrumbs and avoid overbaking. Letting the meatloaf rest after cooking helps keep the juices inside.

What can I serve with this meatloaf?

I like pairing it with mashed potatoes, roasted vegetables, or a simple green salad for a balanced meal.

Can I make it ahead of time?

Absolutely. I often assemble the meatloaf, cover it, and refrigerate it until I’m ready to bake.

Is this recipe low-carb?

Not by default, but I make it low-carb by using almond flour or crushed pork rinds instead of breadcrumbs.

Conclusion

Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf is one of those meals I can always count on for comfort, flavor, and easy prep. It’s full of bold, garlicky goodness and cheesy depth, with a tender texture that makes each slice a delight. Whether I’m feeding the family or prepping for the week, this meatloaf always earns a spot at my table.