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garlic parmesan chicken meatloaf recipe
Lily Brooks

Garlic Parmesan Chicken Meatloaf

Revolutionize dinner with this garlic parmesan chicken meatloaf recipe—40% leaner than beef versions, loaded with flavor and packed with protein.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds ground chicken 93% lean
  • 1 cup freshly grated parmesan cheese
  • 6 cloves garlic minced (or 2 tsp garlic powder)
  • 1 large egg beaten
  • ¾ cup panko breadcrumbs or almond flour
  • ½ cup milk or unsweetened almond milk
  • 1 medium onion finely diced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup ketchup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon garlic powder for glaze

Method
 

  1. Preheat oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper.
  2. Sauté onion in olive oil until translucent. Add garlic and cook 30 seconds. Set aside.
  3. In a bowl, mix beaten egg and milk.
  4. In a large bowl, whisk together breadcrumbs, parmesan, seasoning, salt, pepper, and parsley.
  5. Add chicken, egg mixture, and cooled onions to dry mix. Gently mix until just combined.
  6. Form into loaf and place in pan.
  7. Mix ketchup, balsamic, honey, and garlic powder for glaze.
  8. Bake for 40 minutes. Brush with half the glaze, return to oven for 10–15 minutes until internal temp hits 165°F.
  9. Rest 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 8gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 95mgSodium: 580mgSugar: 3g

Notes

Don't overmix. Use fresh parmesan for best texture. Great with mashed cauliflower or as meal-prep sandwich filler. Make ahead and refrigerate overnight for enhanced flavor.

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