Parmesan Chicken Meatloaf (Print Version)
Ground chicken loaf with Parmesan, Italian herbs, and tangy tomato glaze for a comforting weeknight dinner.
# 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 tsp dried Italian herbs (oregano, basil, thyme)
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Glaze
11 - ½ cup tomato sauce or marinara
12 - 1 tbsp olive oil
13 - 1 tsp balsamic vinegar
# Directions:
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, Italian herbs, salt, and black pepper. Mix gently until just combined—avoid overmixing to keep the texture tender.
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 for a golden, savory crust.
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 to allow the juices to redistribute. Serve warm, garnished with fresh herbs if desired.
# Expert Tips:
01 -
- The Parmesan melts into the chicken and creates this incredible savory crust that regular meatloaf never achieves.
- It slices beautifully, reheats like a dream, and honestly tastes even better the next day tucked into a sandwich.
- The tangy balsamic tomato glaze on top makes it feel special enough for company without any extra effort.
02 -
- Ground chicken has very little fat so if you overmix the loaf it will turn rubbery and no amount of glaze can save it.
- Letting it rest is not optional because slicing too early means all those lovely juices run out and you end up with dry meatloaf.
03 -
- Wet your hands slightly before mixing because it prevents the chicken from sticking to your fingers and makes the whole process less messy.
- Use a disposable piping bag or zip top bag to spread the glaze evenly without dirtying another utensil.