Parmesan Chicken Meatloaf (Printable)
Savory ground chicken meatloaf with Parmesan, Italian herbs, and tangy tomato glaze. A comforting Italian-American main dish.
# What You'll Need:
→ Meats
01 - 2 lbs 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 tsp dried Italian herbs (oregano, basil, thyme)
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Glaze
11 - ½ cup tomato sauce or marinara
12 - 1 tbsp olive oil
13 - 1 tsp balsamic vinegar
# Steps:
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, onion, garlic, breadcrumbs, eggs, milk, Italian herbs, salt, and pepper. Mix until just combined—do not overmix to keep the meatloaf 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, flavorful crust.
06 - Bake for 45–50 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 the juices to redistribute. Serve warm, garnished with fresh herbs if desired.
# Expert Tips:
01 -
- Ground chicken stays incredibly moist when paired with Parmesan and milk, so you will never deal with a dry loaf again.
- The balsamic tomato glaze caramelizes into something that tastes like you spent three hours instead of one.
02 -
- Overmixing the meat mixture is the fastest way to end up with a rubbery, dense loaf, so stop the moment everything looks combined.
- Letting it rest those 10 minutes is not optional because slicing too early means all those beautiful juices run right out onto the cutting board.
03 -
- Wet your hands with cold water before handling the meat mixture and it will not stick to your fingers nearly as much.
- Use a good quality Parmesan and grate it yourself because the pre grated stuff has anti caking agents that interfere with how it melts into the loaf.