What makes this meatloaf shine is its simple ingredients and ease of preparation. You don’t need fancy techniques or hours in the kitchen—just a few pantry staples and about 10 minutes of hands-on time before it heads into the oven. The result is a beautifully golden meatloaf that slices cleanly and holds together perfectly, making it great for leftovers, sandwiches, or meal prep throughout the week.
Serve this meatloaf with your favorite sides—roasted garlic mashed potatoes, buttery green beans, or even a crisp garden salad. It’s versatile, comforting, and crowd-pleasing, whether you’re serving it to your family on a weeknight or sharing it with guests.
Ingredients
1 pound lean ground chicken
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 cup plain breadcrumbs
2 large eggs
1 small onion, finely chopped
1/4 cup ketchup (for topping)
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or baking dish
In a large mixing bowl, combine the ground chicken, minced garlic, parmesan, breadcrumbs, eggs, onion, salt, and pepper. Mix gently with clean hands or a spoon until just combined. Be careful not to overmix, as that can make the meatloaf tough
Transfer the mixture into the prepared baking dish and shape it into a loaf
Spread the ketchup evenly over the top of the loaf to add moisture and a hint of tangy sweetness
Bake for 45 to 50 minutes, or until the meatloaf reaches an internal temperature of 165°F (75°C)
Remove from the oven and let the meatloaf rest for about 5 minutes before slicing. This helps the juices redistribute, keeping it moist and tender when served
Notes
Don’t skip the resting time after baking—it really makes a difference in texture and juiciness
Freshly grated parmesan gives the best flavor and melts better into the meatloaf than pre-shredded varieties
You can substitute ground turkey if you prefer, though ground chicken tends to have a slightly lighter flavor
If you’d like a crispier top, broil the meatloaf for the last 2–3 minutes after baking
Try mixing in chopped fresh herbs like parsley or basil for an extra burst of flavor
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely. Ground turkey works just as well and has a similar texture and flavor profile. Just be sure to use one that’s not too lean so your meatloaf doesn’t turn out dry
What can I use instead of breadcrumbs?
Crushed crackers, oats, or even cooked quinoa can be used in place of breadcrumbs if you need a substitute. Just aim for a similar texture to help bind everything together
Can I make this meatloaf ahead of time?
Yes! You can assemble the meatloaf up to a day in advance and store it covered in the refrigerator. When ready to bake, just remove it from the fridge and let it sit at room temperature for 20 minutes before baking as usual
How do I store leftovers?
Leftovers keep well in an airtight container in the fridge for up to 4 days. You can also freeze individual slices for up to 2 months—perfect for meal prepping or quick lunches
Can I add vegetables to the mix?
Definitely. Finely grated carrots, zucchini, or spinach can be added for a nutritional boost. Just be sure to squeeze out any excess moisture so the meatloaf holds together properly
Let me know if you’d like a version with a spicy twist or want help turning this into mini meatloaf muffins for easy portioning!
PrintMelt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf
If you’re craving a comforting, wholesome dinner that’s both satisfying and just a little unexpected, this Garlic Parmesan Chicken Meatloaf is here to win hearts. A twist on the classic beef version, this meatloaf is made with lean ground chicken, fresh garlic, nutty parmesan, and tender onion for a juicy, flavorful result. It’s incredibly moist and rich, yet light enough to enjoy any night of the week. Topped with a slick of ketchup for a sweet, tangy finish, it’s the kind of meal that feels like a warm hug at the end of a long day.
- Total Time: 1 hour 5 minutes
Ingredients
1 pound lean ground chicken
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 cup plain breadcrumbs
2 large eggs
1 small onion, finely chopped
1/4 cup ketchup (for topping)
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or baking dish
In a large mixing bowl, combine the ground chicken, minced garlic, parmesan, breadcrumbs, eggs, onion, salt, and pepper. Mix gently with clean hands or a spoon until just combined. Be careful not to overmix, as that can make the meatloaf tough
Transfer the mixture into the prepared baking dish and shape it into a loaf
Spread the ketchup evenly over the top of the loaf to add moisture and a hint of tangy sweetness
Bake for 45 to 50 minutes, or until the meatloaf reaches an internal temperature of 165°F (75°C)
Remove from the oven and let the meatloaf rest for about 5 minutes before slicing. This helps the juices redistribute, keeping it moist and tender when served
Notes
Don’t skip the resting time after baking—it really makes a difference in texture and juiciness
Freshly grated parmesan gives the best flavor and melts better into the meatloaf than pre-shredded varieties
You can substitute ground turkey if you prefer, though ground chicken tends to have a slightly lighter flavor
If you’d like a crispier top, broil the meatloaf for the last 2–3 minutes after baking
Try mixing in chopped fresh herbs like parsley or basil for an extra burst of flavor