Parmesan ground chicken meatloaf is a lean take on a family favorite, with garlic, breadcrumbs, and plenty of grated cheese baked into a juicy, golden loaf.
It takes 10 minutes to mix, 50 minutes to bake, and a 10 minute rest before slicing, which gives you 6 neat servings. The loaf is moist, tender, and full of savory flavor, so it works for weeknights and for leftovers packed into lunch.
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Why This Parmesan Ground Chicken Meatloaf Recipe Works
Ground chicken is lean, so the recipe adds milk and eggs to keep the loaf moist and tender. Breadcrumbs soak up that moisture and hold the meat together so slices stay neat.
Parmesan brings salty, nutty flavor throughout, which is why the mixture needs only a small amount of added salt. Garlic and Italian seasoning round out the taste without needing a sauce.
Baking in a loaf pan at a moderate temperature cooks the center evenly without drying out the edges, and a short rest lets the juices settle before you slice.
Ingredients for Parmesan Ground Chicken Meatloaf
- 1 pound ground chicken
- 1 cup plain dry breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/3 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Ground chicken. Look for ground chicken with some dark meat in it, since it stays juicier than all breast meat.
Breadcrumbs and milk. The crumbs soak up the milk and keep the loaf tender instead of dense.
Parmesan. Freshly grated cheese melts into the meat more smoothly than the pre shredded kind.
Garlic and herbs. Minced garlic and Italian seasoning give the loaf plenty of flavor without extra sauce.
Eggs. Two eggs bind everything together so the loaf holds its shape when sliced.
How to Make Parmesan Ground Chicken Meatloaf
1. Heat the oven and prep the pan Heat the oven to 375 degrees F and lightly grease a 9×5 inch loaf pan so the sides release cleanly.
2. Mix the loaf Combine the chicken, breadcrumbs, cheese, eggs, milk, garlic, seasoning, salt, pepper, and parsley in a large bowl. Mix gently with your hands until just combined, since overmixing makes the loaf tough.
3. Shape and pan Press the mixture evenly into the pan and smooth the top. Let it sit for 5 minutes so the breadcrumbs absorb the milk.
4. Bake to temperature Bake for 45 to 50 minutes, until an instant read thermometer in the center reads 165 degrees F and the top is golden.
5. Rest before slicing Let the meatloaf rest for 10 minutes so the juices settle, then lift it out and slice into 6 pieces.
How to Serve Parmesan Ground Chicken Meatloaf
Serve thick slices with mashed potatoes and gravy for a classic dinner plate, and add a side of garlic roasted Brussels sprouts for color. A basket of fluffy homemade dinner rolls is ideal for soaking up juices, and a scoop of creamy buttermilk coleslaw gives the plate a cool, crunchy side.
How to Store and Reheat Parmesan Ground Chicken Meatloaf
Cool the meatloaf and refrigerate it within 2 hours. Leftovers keep for 3 to 4 days in a covered container. Freeze wrapped slices for up to 2 months and thaw overnight in the refrigerator. Reheat at 350 degrees F until the center reaches 165 degrees F, covering the pan with foil so the slices stay moist.
Tips and Variations for Parmesan Ground Chicken Meatloaf
Check the temperature. Poultry must reach 165 degrees F in the center, so use an instant read thermometer instead of judging by color.
Handle raw chicken safely. Do not rinse raw chicken, wash your hands and tools after touching it, and keep it cold until you mix the loaf.
Do not overmix. Stir only until the mixture comes together to keep the texture tender.
Add moisture if needed. If the mixture feels dry, add 1 to 2 tablespoons of milk before shaping.
Add a topping. A spoonful of marinara and a sprinkle of mozzarella in the last 10 minutes makes a pizza style loaf.
Skip the raw mixture. Do not taste the mixture before baking, since it contains raw chicken and raw egg.
Flag the allergens. This recipe contains wheat, milk, and egg, so label it when serving others.
Check trusted guidance. For general advice on cooking and handling poultry, see the FDA safe food handling guidance.
Frequently Asked Questions About Parmesan Ground Chicken Meatloaf
How do I keep parmesan ground chicken meatloaf from drying out?
Use milk and eggs as written, avoid overmixing, and bake only until the center hits 165 degrees F. Resting the loaf for 10 minutes also keeps the juices inside.
What temperature should parmesan ground chicken meatloaf reach?
The center should reach 165 degrees F on an instant read thermometer. Check the thickest part, not the edge, for an accurate reading.
Can I make parmesan ground chicken meatloaf ahead of time?
Yes. Mix and shape the loaf, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also bake it, cool it, and reheat slices later.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works in the same amount and cooks to the same 165 degrees F. Choose a blend with some dark meat so the loaf stays moist.
Can I freeze the unbaked loaf?
Yes. Shape it in the pan, wrap it tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
Garlic Parmesan Ground Chicken Meatloaf
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Instant read thermometer
- Cutting board
Ingredients
Main Ingredients
- 1 lb ground chicken dark and white meat blend
- 1 cup plain dry breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- ⅓ cup whole milk
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ¼ tsp salt
- ½ tsp black pepper
- ¼ cup chopped fresh parsley
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 9×5 inch loaf pan.
- Mix. Gently combine all of the ingredients in a large bowl until just mixed.
- Shape. Press the mixture into the pan, smooth the top, and rest 5 minutes.
- Bake. Bake 45 to 50 minutes, until golden and 165 degrees F in the center.
- Rest. Rest 10 minutes before slicing into 6 pieces.
