Garlic Parmesan Chicken Meatloaf

$For this Garlic Parmesan Chicken Meatloaf, you will need: - 1 pound ground chicken - 1 cup whole wheat breadcrumbs - 1 large egg, beaten These ingredients provide the base for your meatloaf. Ground chicken keeps it juicy and light. Whole wheat breadcrumbs help bind everything together while adding a nutty taste. The egg acts as a binding agent that makes the meatloaf hold its shape. To make the meatloaf burst with flavor, gather: - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 tablespoon Worcestershire sauce - 1/4 cup milk or chicken broth - Salt and black pepper to taste - 1/2 teaspoon dried oregano - 1/2 teaspoon dried thyme Parmesan cheese adds a salty richness. Fresh parsley brings a pop of green and freshness. Garlic and onion provide a savory aroma. Worcestershire sauce adds depth, while herbs like oregano and thyme enhance the overall taste. Finally, you will need: - 1/2 cup marinara sauce for topping This sauce gives the meatloaf a nice finish. It adds moisture and a hint of sweetness. Use your favorite marinara for the best results. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature cooks the meatloaf evenly. Next, prepare your loaf pan. Lightly grease it or line it with parchment paper. This helps the meatloaf come out easily after baking. In a big mixing bowl, add the ground chicken. Then, mix in the whole wheat breadcrumbs. Add the grated Parmesan cheese, finely chopped parsley, minced garlic, and chopped onion. Stir everything well until all the ingredients are mixed. In another bowl, whisk together the beaten egg, milk (or chicken broth), and Worcestershire sauce. Add a pinch of salt, black pepper, dried oregano, and dried thyme. Mix until it looks smooth. Slowly pour this mixture into the chicken bowl. Use your hands or a spatula to mix gently. Be careful not to overmix. This keeps the meatloaf nice and tender. Now, take the meat mixture and put it into your prepared loaf pan. Shape it into a loaf while pressing it down gently. Spoon marinara sauce over the top for added flavor. Put the loaf pan in the oven and bake for 45 to 55 minutes. You know it’s done when the center reaches 165°F (74°C) and is no longer pink. Once baked, take the meatloaf out and let it rest for about 10 minutes. This helps it hold its shape when you slice it. After resting, slice and serve your Garlic Parmesan Chicken Meatloaf for a delicious meal! Mix your meatloaf gently. Overmixing can make it tough. When you combine the chicken with the breadcrumbs and seasonings, use your hands. This keeps the texture light and fluffy. Remember, you want to blend until just combined. It’s fine if it looks a bit uneven. Use a meat thermometer to check your meatloaf's doneness. The safe internal temperature should reach 165°F (74°C). Insert the thermometer into the center of the loaf. This helps ensure it's fully cooked and safe to eat. If you see any pink, it needs more time. To make your meatloaf tasty, add herbs and spices. Fresh parsley adds brightness. Garlic gives a nice punch. Consider adding a bit more Worcestershire sauce for depth. You can also sprinkle in some red pepper flakes for heat. A touch of lemon zest can brighten the flavors too. Pro Tips Use Fresh Herbs: Fresh parsley not only adds vibrant flavor but also enhances the dish's aroma. If possible, use fresh herbs instead of dried for a more pronounced taste. Don't Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can lead to a tough meatloaf, so gentle handling is key for tenderness. Rest Before Slicing: Allowing the meatloaf to rest for 10 minutes after baking helps the juices redistribute, making it easier to slice and ensuring a moist final product. Customize the Sauce: Feel free to experiment with different sauces on top. BBQ sauce or a spicy marinara can add a unique twist to the flavor profile. {{image_4}} You can change a few ingredients if needed. Try using ground turkey instead of ground chicken. It keeps the dish light and tasty. For breadcrumbs, use regular ones if whole wheat is not available. You can also swap Parmesan cheese with Pecorino Romano for a different flavor. If you like a bit of heat, add some crushed red pepper flakes. Fresh herbs work well too. If parsley is not in your kitchen, try cilantro or basil for a new twist. Toppings can change the whole feel of the meatloaf. Instead of marinara sauce, use BBQ sauce for a smoky flavor. If you want something creamy, try a layer of cheese on top. Mozzarella or provolone melts nicely and adds richness. You can even mix herbs into the topping for extra zest. A sprinkle of fresh parsley or chives adds color and freshness. You can cook this meatloaf in many ways. If you prefer grilling, shape the meatloaf into patties. Grill them for about 6-8 minutes on each side. For a slow cooker, cook on low for 4-5 hours. Just make sure the meatloaf reaches 165°F inside. Baking in muffin tins makes for great individual servings. They cook faster and are fun to serve. Each method gives you a chance to enjoy this dish in a new way. After you make Garlic Parmesan Chicken Meatloaf, let it cool down. Wrap it tightly in plastic wrap or foil. You can also store it in an airtight container. It stays fresh in the fridge for up to three days. When you want to enjoy it again, just take it out and slice. You can freeze the meatloaf if you need more time. Wrap it tightly in plastic wrap first, then in foil. This keeps it safe from freezer burn. It lasts in the freezer for up to three months. When you’re ready, let it thaw in the fridge overnight before reheating. To reheat the meatloaf, preheat your oven to 350°F (175°C). Place slices in a baking dish and cover with foil. Heat for about 20 minutes or until warm. You can also microwave individual slices for 1-2 minutes. Add a splash of marinara sauce for extra flavor while reheating. Yes, you can use regular breadcrumbs instead of whole wheat. Whole wheat breadcrumbs add more fiber. But regular breadcrumbs will work just fine. They will not change the taste much. Just remember to adjust the texture slightly if needed. You can check if the meatloaf is fully cooked by using a meat thermometer. The internal temperature should reach 165°F (74°C). The center must not be pink. You can also cut into it to see if the juices run clear. If they do, your meatloaf is ready to eat. A few sides pair nicely with Garlic Parmesan Chicken Meatloaf. Here are some ideas: - Steamed vegetables like broccoli or green beans - Mashed potatoes or sweet potatoes - A fresh salad with vinaigrette - Roasted carrots or zucchini These sides complement the meatloaf well and add color to your meal. In this blog post, we explored the key ingredients for Garlic Parmesan Chicken Meatloaf. We discussed how to prepare your oven and mix the meatloaf. I shared tips on avoiding overmixing and the right cooking temperatures to ensure perfect results. We also covered variations, from ingredient swaps to cooking methods. Remember, cooking is about creativity and fun. Don’t be afraid to try new flavors! Enjoy your meatloaf experience, and share your favorite tips and variations with others. Happy cooking!$

Garlic Parmesan Chicken Meatloaf

A flavorful meatloaf made with ground chicken, Parmesan cheese, and garlic, topped with marinara sauce.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

1 pound ground chicken
1 cup whole wheat breadcrumbs
0.5 cup grated Parmesan cheese
0.25 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1 large egg, beaten
0.25 cup milk or chicken broth
1 tablespoon Worcestershire sauce
to taste salt and black pepper
0.5 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 cup marinara sauce for topping

Instructions

Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it lightly or lining it with parchment paper for easy release after baking.
In a spacious mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and finely chopped onion. Stir until ingredients are evenly distributed.
In a smaller mixing bowl, whisk together the beaten egg, milk (or chicken broth), Worcestershire sauce, a pinch of salt, pepper, dried oregano, and dried thyme until the mixture is smooth and well blended.
Gradually pour the egg mixture into the bowl with the chicken mixture. Use your hands or a spatula to gently mix everything together until just combined. Be careful not to overmix to maintain the meatloaf's tenderness.
Transfer the combined mixture into the prepared loaf pan, shaping it while packing it down gently to form a uniform loaf. Spoon the marinara sauce over the top, ensuring even coverage.
Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. The meatloaf is done when its internal temperature reaches 165°F (74°C) and the center is no longer pink.
After baking, remove the meatloaf from the oven and allow it to rest in the pan for about 10 minutes. This resting period helps it hold its shape when sliced.
To serve, slice the meatloaf and plate it alongside a drizzle of additional marinara sauce if desired, enhancing the flavor and presentation.

Notes

Let the meatloaf rest before slicing for better shape.

Keyword chicken, garlic, meatloaf, parmesan