Parmesan Chicken Meatloaf (Printable version)
Ground chicken and Parmesan baked into a savory loaf with Italian herbs and tangy tomato glaze.
# What you 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 & Fillers
05 - 1 cup breadcrumbs
06 - 2 large eggs
→ Liquids
07 - ½ cup milk
→ Herbs & Spices
08 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Glaze
11 - ½ cup tomato sauce or marinara
12 - 1 tablespoon olive oil
13 - 1 teaspoon balsamic vinegar
# How To:
01 - Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with cooking spray.
02 - In a large mixing bowl, combine the ground chicken, Parmesan cheese, diced onion, minced garlic, breadcrumbs, eggs, milk, Italian herbs, salt, and pepper. Gently fold everything together until just incorporated—avoid overmixing to keep the texture tender.
03 - Transfer the mixture into the prepared loaf pan, pressing gently to fill the corners and smoothing the top into an even layer.
04 - In a small bowl, whisk together the tomato sauce, olive oil, and balsamic vinegar. Spread the glaze evenly across the top of the meatloaf.
05 - Sprinkle an additional layer of grated Parmesan cheese over the glaze for a golden, savory crust.
06 - Bake on the center rack for 45 to 50 minutes, or until the internal temperature reaches 165°F and the top is deeply golden.
07 - Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. Serve warm, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- Ground chicken keeps things lighter than beef but the Parmesan ensures every bite still feels rich and deeply satisfying.
- The balsamic tomato glaze caramelizes into something that tastes like you spent three hours when it really took ten minutes of prep.
02 -
- Overmixing is the fastest way to ruin this meatloaf because it makes the texture rubbery and dense, so mix until just combined and then stop immediately.
- Ground chicken releases more moisture than beef during cooking so if your loaf seems wet when you check it, give it five more minutes and check the internal temperature again.
03 -
- Wet your hands slightly before handling the raw mixture because it prevents sticking and makes shaping the loaf much faster and less frustrating.
- Let the glazed loaf sit under the broiler for the final two minutes of cooking to get that irresistible caramelized top that makes people ask for your recipe.