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Meatloaf Ground Chicken with Garlic and Parmesan

Posted on 29 Sep, 2025 - By

For the Meatloaf:

  • 2 lbs. ground chicken, thigh meat is more tasty than breast for this recipe
  • 1 ¼ cups grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 2 large eggs
  • 6 cloves garlic, minced
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon salt
  • ½ teaspoon black pepper

Substitutions & Additions

  • Breadcrumbs: Use regular breadcrumbs, crushed crackers, or almond flour (for low-carb).
  • Cheese: Swap Parmesan for Pecorino Romano or Asiago.
  • Flavor boost: I added ½ cup sun-dried tomatoes, chopped and mixed and a half cup of shredded mozzarella in the center of the loaf.
  • Glaze option: I used Marinara Sauce to go with the Italian flavors

Tools You’ll Need

  • Large mixing bowl
  • Baking sheet or loaf pan
  • Parchment paper (if using sheet pan)
  • Small saucepan (for garlic butter) if using

Directions

Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.

  1. Mix meatloaf base: In a large bowl, combine ground chicken, Parmesan, breadcrumbs, eggs, garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper. Using your hands (plastic gloves recommended) Mix gently until just combined (don’t overmix or it may get tough).
  2. Shape and place: Form mixture into a loaf shape on prepared baking sheet or press into a loaf pan. If adding the Mozzarella, place half of the mixture on the sheet pan and form into a flat loaf, spread the cheese and then add the balance of the mixture to form the top of the loaf and brush on just enough Marinara to cover.
  3. Bake: Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C). I found the timing to be off and over cooked my loaf. Chicken cooks fast, especially ground. I suggest checking at 35 minutes and an instant read thermometer is a must. Take out at 155 and cover with foil as it will cook forward to 165.

Rest and serve: Let meatloaf rest for 5-10 minutes before slicing. This allows it to set up and retains any juices.

What to Serve with Garlic Parmesan Chicken Meatloaf

  • Creamy mashed potatoes or garlic butter noodles
  • Steamed green beans or roasted broccoli
  • A crisp Caesar salad
  • Crusty bread to soak up extra juices

Tips for Success

  • Don’t overmix: Mix just until combined to keep it tender.
  • Use a thermometer: Chicken meatloaf should reach 165°F internally.
  • Let it rest: This locks in the juices before slicing.
  • Make mini loaves: Divide mixture into muffin tins for individual portions.

Storage Instructions

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Wrap tightly in foil or plastic wrap and freeze up to 3 months. Thaw overnight and reheat in oven.
  • Leftovers: Slice for sandwiches with provolone and marinara sauce—so good!

Meatloaf Ground Chicken with Garlic and Parmesan

Ingredients:

  • 2 lbs. ground chicken, thigh meat is more tasty than breast for this recipe
  • 1 ¼ cups grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 2 large eggs
  • 6 cloves garlic, minced
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon salt
  •  ½ teaspoon black pepper