Parmesan Chicken Meatloaf (Printer-friendly)
Savory ground chicken meatloaf with Parmesan, Italian herbs, and tangy tomato glaze for a comforting weeknight dinner.
# What You Need:
→ Meats
01 - 2 pounds 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 and Fillers
05 - 1 cup breadcrumbs
06 - 2 large eggs
→ Liquids
07 - ½ cup milk
→ Herbs and Spices
08 - 1 teaspoon dried Italian seasoning (oregano, basil, thyme)
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ Glaze
11 - ½ cup tomato sauce or marinara
12 - 1 tablespoon olive oil
13 - 1 teaspoon balsamic vinegar
# How to Make It:
01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, Parmesan cheese, onion, garlic, breadcrumbs, eggs, milk, Italian seasoning, salt, and pepper. Mix until just combined—do not overmix 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 glaze for a golden, savory 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 to allow juices to redistribute. Serve warm, garnished with fresh herbs if desired.
# Expert Tips:
01 -
- The Parmesan melts into every bite and keeps the lean chicken incredibly moist without needing heavy fillers.
- That tangy balsamic tomato glaze caramelizes on top and tastes like you spent far longer than twenty minutes prepping.
02 -
- Ground chicken has almost no fat, so the Parmesan and milk are doing important moisture work and should not be reduced.
- Overmixing is the fastest way to turn a tender loaf into something bouncy and tough, so stop as soon as you see no dry spots.
03 -
- Wet your hands slightly before mixing and shaping so the chicken does not stick to your fingers and the surface stays smooth.
- Let the glazed loaf rest uncovered for five minutes before baking so the glaze thickens slightly and adheres better during the bake.