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A juicy, flavor-packed twist on classic meatloaf with garlic, parmesan, and lean ground chicken. Perfect for busy weeknights or cozy weekend dinners!
If you think meatloaf is boring, think again. This Garlic Parmesan Chicken Meatloaf takes the comfort food classic to a whole new level of delicious. It’s juicy, cheesy, full of flavor, and a lot healthier than the traditional beef version. Whether you’re looking for a family-friendly dinner, meal prep idea, or a crowd-pleasing potluck dish, this recipe will not disappoint.
Why You’ll Love This Garlic Parmesan Chicken Meatloaf
Let’s be honest—traditional meatloaf has a reputation for being dry and bland. But not this one! By using ground chicken, fresh garlic, and plenty of grated parmesan cheese, you get a meatloaf that’s:
• Super moist and tender
• Packed with savory, cheesy goodness
• Easy to prepare with simple pantry staples
• A lighter alternative to red meat versions
Plus, it smells incredible while baking. You’ll have your family asking, “What’s that amazing smell coming from the kitchen?”
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Ingredients You’ll Need
This chicken meatloaf recipe is all about flavor and balance. Here’s everything you’ll need:
• 1 ½ pounds ground chicken
• ½ cup grated parmesan cheese
• ½ cup breadcrumbs (panko or seasoned)
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup milk (or chicken broth)
• 2 tablespoons chopped fresh parsley (optional)
• ¼ cup shredded mozzarella (for topping)
• Garlic butter or marinara sauce for serving (optional)
Step-by-Step Instructions
Ready to cook? Here’s how to make this flavor-packed chicken meatloaf from scratch:
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Mix the Ingredients
In a large mixing bowl, combine the ground chicken, parmesan cheese, breadcrumbs, minced garlic, egg, seasonings, and milk. Use clean hands or a spatula to mix until everything is well combined.
Tip: Don’t overmix! That can make your meatloaf tough instead of tender.
3. Shape and Bake
Form the mixture into a loaf shape on your prepared baking sheet (or use a loaf pan). If desired, top with shredded mozzarella cheese for a golden, cheesy crust.
Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
4. Rest and Slice
Let the meatloaf rest for 5–10 minutes before slicing. This helps keep all the juices inside. Serve warm with garlic butter, marinara, or even a drizzle of balsamic glaze.
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Delicious Serving Suggestions
This meatloaf is versatile and pairs perfectly with your favorite sides. Here are a few ideas:
• Roasted garlic mashed potatoes
• Steamed green beans or broccoli
• Simple garden salad with vinaigrette
• Crispy sweet potato fries
Want to turn leftovers into something new? Slice and serve it on toasted buns for chicken meatloaf sandwiches—topped with melted cheese and marinara sauce. Yum!
Why Ground Chicken Is a Game-Changer
Ground chicken is lighter than beef but still full of protein. It absorbs flavor like a sponge, making it perfect for bold combos like garlic and parmesan. It’s also a great choice if you’re looking to cut back on red meat without sacrificing flavor.
Plus, it’s kid-friendly, budget-friendly, and cooks quickly. What more could you ask for?
Meal Prep and Storage Tips
This garlic parmesan meatloaf is meal prep GOLD. You can:
• Make it ahead of time and refrigerate it uncooked for up to 24 hours
• Freeze the uncooked loaf wrapped in foil and plastic wrap (just thaw before baking)
• Store cooked slices in an airtight container for 3–4 days in the fridge
• Reheat gently in the microwave or oven for easy lunches or dinners
Final Thoughts
Once you try this Garlic Parmesan Chicken Meatloaf, it just might become a regular on your weekly menu. It’s easy, delicious, and a fresh take on an old-school classic that everyone will love.
So why not give it a try tonight? You’ll be amazed at how much flavor this lighter meatloaf brings to the table—without all the heaviness.
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