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Tender Garlic Parmesan Chicken Meatloaf

garlic parmesan chicken meatloaf - featured image
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A moist and flavorful chicken meatloaf infused with garlic and parmesan, offering a tender, melt-in-your-mouth texture perfect for cozy dinners.

Ingredients

Scale
  • 1.5 pounds ground chicken (preferably lean but not too dry)
  • ½ cup finely grated Parmesan cheese (about 50g)
  • 3 cloves garlic, minced fresh
  • ¾ cup breadcrumbs (about 90g), plain or Italian seasoned
  • ½ cup milk (120ml), whole or 2%
  • 2 large eggs, room temperature
  • 1 small onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 1 tablespoon olive oil (for sautéing onion and garlic)
  • Optional: pinch of red pepper flakes for subtle heat

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sauté until soft and fragrant, about 3-4 minutes, until onions are translucent.
  3. In a large mixing bowl, combine ground chicken, grated Parmesan, breadcrumbs, and chopped fresh parsley.
  4. Add eggs and milk to the bowl. Stir in the sautéed onion and garlic mixture along with salt, pepper, and optional red pepper flakes.
  5. Mix gently with a spatula or clean hands until just combined, being careful not to overmix.
  6. Transfer the mixture into the prepared loaf pan, pressing gently to even out the top.
  7. Bake in the preheated oven for 45-50 minutes, until the meatloaf reaches an internal temperature of 165°F (74°C) and has a golden crust.
  8. Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.

Notes

To keep the meatloaf moist, do not skip the milk and eggs. Sauté onions and garlic first to mellow flavors. Mix ingredients gently to avoid a dense texture. Rest the meatloaf after baking to retain juices. Tent with foil if top browns too quickly. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use vegan parmesan alternative or nutritional yeast and almond milk. Mini loaves can be baked in muffin tins for faster cooking and portion control.

Nutrition

Keywords: chicken meatloaf, garlic parmesan, easy dinner, comfort food, tender meatloaf, weeknight meal

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