Parmesan Chicken Meatloaf (Printable)
Juicy ground chicken meatloaf loaded with Parmesan, Italian herbs, and tangy tomato glaze.
# What You Need:
→ Meats
01 - 2 pounds 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 teaspoon dried Italian herb blend (oregano, basil, thyme)
09 - 1 teaspoon 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 oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, Parmesan cheese, diced onion, minced garlic, breadcrumbs, eggs, milk, dried Italian herbs, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
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 grated Parmesan cheese over the glazed surface.
06 - Bake for 45 to 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. Serve warm, garnished with fresh herbs if desired.
# Expert Tips:
01 -
- Ground chicken keeps it lighter than beef but the Parmesan makes it taste rich and indulgent, which feels like you are getting away with something.
- The balsamic tomato glaze caramelizes into a sticky, tangy crust that will ruin you for plain ketchup topped meatloaf forever.
02 -
- Ground chicken has almost no fat, so the milk and Parmesan are doing important work keeping things moist, and reducing either one will leave you with a drier result.
- The internal temperature matters more than the timer, so invest in a simple instant read thermometer and check the center of the loaf at the 40 minute mark.
03 -
- Wet your hands before mixing and shaping the meat mixture, because it prevents sticking and gives you a smoother, more even loaf with zero fuss.
- Let the meatloaf rest on a cutting board, not in the hot pan, because the residual heat from the pan will continue cooking the bottom and dry it out.