If you’re looking for a way to make meatloaf that feels fresh yet cozy, Parmesan Chicken Meatloaf hits the spot perfectly. This isn’t your classic beef version—it’s lighter but still packed with flavor, thanks to parmesan cheese that adds a nice, subtly nutty punch. I learned this recipe because I wanted something different for dinner that my family would actually get excited about. It quickly became a staple here because it’s simple but impressive. You’ll find it easy to prepare at home—and it’s a great way to get a healthy protein packed meal on your table any night of the week.
Ingredients List
Getting the parfait balance in Parmesan Chicken Meatloaf ingredients is key. Here’s what you’ll need with clear, exact measures to keep you on track:
- 1½ pounds ground chicken (preferably lean, but not too dry)
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs (plain or Italian style, lightly packed)
- 2 large eggs, beaten
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup milk (any kind you prefer, whole milk adds richness)
- 2 tablespoons chopped fresh parsley (optional, but fresh is best)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- ½ cup tomato sauce or marinara sauce (for topping)
Make sure to chop and mince veggies finely so they blend well with the chicken. The parmesan cheese should be freshly grated to deliver the best flavor and smooth texture. Don’t substitute pre-grated cheese here; it won’t melt right or provide the same richness.
PrintParmesan Chicken Meatloaf
Parmesan Chicken Meatloaf offers 5 bold flavors to satisfy your hunger and brighten dinner with every bite
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 1.5 pounds ground chicken (preferably lean, but not too dry)
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs (plain or Italian style, lightly packed)
- 2 large eggs, beaten
- 0.5 cup finely chopped onion
- 2 cloves garlic, minced
- 0.25 cup milk (any kind you prefer, whole milk adds richness)
- 2 tablespoons chopped fresh parsley (optional, but fresh is best)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 0.5 cup tomato sauce or marinara sauce (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the wet ingredients separately: In a large bowl, combine the ground chicken, beaten eggs, milk, and tomato sauce (hold back some for topping).
- In another bowl, toss together the breadcrumbs, Parmesan cheese, chopped onion, garlic, parsley, salt, pepper, and oregano.
- Gradually add the dry mixture to the wet mix. Stir gently with your hands or a large spoon until just combined.
- Shape the meat mixture into a loaf roughly 8 inches long and a couple inches high on a parchment-lined baking sheet.
- Spread the remaining tomato sauce evenly on top of the meatloaf.
- Bake uncovered for about 45-55 minutes. Check the center temperature hits 165°F (74°C).
- Rest the meatloaf for 10 minutes before slicing.
Notes
A lighter, flavorful meatloaf made with ground chicken and parmesan cheese, perfect for a healthy, cozy dinner.
How to Prepare Parmesan Chicken Meatloaf
Let me take you through this recipe step-by-step—I’ll explain as we go to avoid any mix-ups and make sure your meatloaf turns out just right.
- Preheat your oven to 375°F (190°C). Getting your oven ready while you mix makes everything efficient.
- Mix the wet and dry ingredients separately. In a large bowl, combine the ground chicken, beaten eggs, milk, and tomato sauce (hold back some for topping).
- In another bowl, toss together the breadcrumbs, Parmesan cheese, chopped onion, garlic, parsley, salt, pepper, and oregano. This helps distribute flavors evenly.
- Gradually add the dry mixture to the wet mix. Stir gently with your hands or a large spoon until just combined—you want everything evenly mixed but don’t overwork it, or the meatloaf gets tough.
- Shape the meat mixture into a loaf. I like to form mine right on a parchment-lined baking sheet to avoid sticking. Keep it roughly 8 inches long and a couple of inches high so it cooks through evenly.
- Spread the remaining tomato sauce on top evenly. This keeps the meatloaf moist and adds a nice tangy finish.
- Bake uncovered for about 45-55 minutes. Check the center temperature hits 165°F (74°C) with a meat thermometer to be safe. If you don’t have one, the meatloaf should be firm and juices run clear.
- Rest the meatloaf for 10 minutes. Don’t skip this! Resting lets the juices settle, making it easier to slice without falling apart.
Trust me, this resting step changes the game. Plus, it’s the perfect time to get your sides ready.
Tips for Success with Parmesan Chicken Meatloaf
- Use fresh parmesan cheese only—it melts better and gives the loaf a richer flavor.
- Don’t overmix the meat; mix until just combined for a tender texture.
- Keep an eye on the baking time—it can vary by oven. Checking early prevents dryness.
- If you want extra moisture, try adding a tablespoon of olive oil or Greek yogurt to the mixture.
- Let the meatloaf cool slightly before slicing to keep neat, firm slices.
These little tricks have saved me more than once when trying to get that perfect slice for dinner plates or leftovers.
Variations to Make Your Parmesan Chicken Meatloaf Unique
I love how this meatloaf takes well to different flavor tweaks. Here are some ways you can make it your own:
- Herbs: Swap parsley for fresh basil or thyme for a different aroma.
- Cheese: Add shredded mozzarella or swap half the parmesan for asiago for a twist.
- Veggies: Fold in grated carrot or finely diced bell peppers for more texture and color.
- Spices: Add a pinch of red pepper flakes for gentle heat or smoked paprika for smokiness.
Every batch I make, I try a small change. It keeps dinner fun, and my family never gets bored!
Storage & Reheating Instructions
Parmesan Chicken Meatloaf keeps well and reheats easily. Here’s what you want to know:
- Store leftovers wrapped in foil or in an airtight container in the fridge for up to 3-4 days.
- For freezing, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
- To reheat, thaw overnight in the fridge if frozen. Warm in a 350°F (175°C) oven covered with foil for 15-20 minutes until heated through.
- Microwaving works too for quick meals; cover loosely and heat in short intervals, flipping slices if needed.
Keeping leftovers this way means you can enjoy the dish even on busy nights when cooking isn’t an option.
FAQ About Parmesan Chicken Meatloaf
Can I use other ground meats instead of chicken?
Yes, you can swap ground chicken for turkey or even a lean ground beef mix. Keep in mind that cooking times and texture may vary slightly. Chicken keeps it lighter, but turkey provides a similar mild flavor that works great.
Is it necessary to use breadcrumbs in the recipe?
Breadcrumbs help bind the meatloaf and keep it moist. You could substitute with crushed crackers or oats if you prefer. Avoid skipping this part entirely or you might find the loaf too crumbly and falling apart.
How do I prevent the meatloaf from drying out?
Using chicken means it can dry out if overbaked. Make sure to check internal temperature and bake just until it hits 165°F. Adding some milk and the tomato sauce topping also locks in moisture.
Can this recipe be made gluten-free?
Yes, simply replace regular breadcrumbs with gluten-free breadcrumbs or ground nuts like almonds. This keeps the texture while avoiding gluten.
What can I serve with Parmesan Chicken Meatloaf?
This meatloaf pairs well with simple roasted veggies, mashed potatoes, rice, or a fresh green salad. Choose sides that complement the cheesy, savory flavors without overpowering them.
Nutrition Disclaimer
Nutrition varies based on exact ingredients and brands used. This post does not provide precise nutritional information, so please refer to your ingredient labels or a nutrition calculator for estimates.
