Irresistible Garlic Parmesan Chicken Meatloaf Recipe
Elevate your weeknight dinner with this utterly Irresistible Garlic Parmesan Chicken Meatloaf. This moist and flavorful meatloaf combines savory ground chicken with generous amounts of pungent garlic, sharp Parmesan cheese, and a hint of umami-rich soy sauce. It's a comforting classic made lighter, promising a tender bite and a golden-brown, cheesy crust that will become an instant family favorite.
Prep Time
20 minutes
Cook Time
45-50 minutes
Total Time
65-70 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A lighter take on a classic, packed with robust garlic and cheesy goodness.
- Perfect for busy weeknights, offering a delicious and satisfying meal with minimal fuss.
- Incredibly versatile; pairs wonderfully with a variety of side dishes.
- Family-friendly and sure to please even the pickiest eaters.
- Delivers a tender, juicy interior with a beautifully browned, flavorful crust.
Ingredients
- 450g (1 pound) ground chicken
- 4 large cloves fresh garlic, minced (approximately 20g)
- 100g (1 cup) grated Parmesan cheese, divided
- 120g (1 cup) plain or Italian-seasoned breadcrumbs
- 2 large eggs, lightly beaten
- 1 medium onion (approximately 150g), finely diced
- 30ml (2 tablespoons) low-sodium soy sauce
- 5g (1 teaspoon) sea salt
- 2g (1 teaspoon) freshly ground black pepper
- Nonstick cooking spray
- Optional: 2g (1/2 teaspoon) paprika or Italian seasoning, for topping
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a standard baking dish or a loaf pan with nonstick cooking spray. This prevents sticking and ensures a clean release of the meatloaf after baking.
- In a medium skillet, warm a small amount of oil over medium heat. Add the finely diced onion and sauté for approximately 5 minutes, or until the onions are translucent and softened. This step mellows the onion's raw bite and enhances its natural sweetness, contributing to a more complex flavor profile.
- In a large mixing bowl, combine the ground chicken, sautéed onions, minced garlic, breadcrumbs, lightly beaten eggs, low-sodium soy sauce, sea salt, freshly ground black pepper, and half of the grated Parmesan cheese. Use your hands to gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to a dense and tough meatloaf.
- Transfer the chicken mixture to the greased baking dish or loaf pan. Gently shape the mixture into a uniform loaf. Aim for an even thickness throughout to ensure consistent cooking.
- Sprinkle the remaining half of the grated Parmesan cheese over the top of the formed meatloaf. If desired, lightly dust with paprika or Italian seasoning for an extra layer of flavor and a beautiful golden-brown finish.
- Bake the meatloaf in the preheated oven for 45-50 minutes, or until the internal temperature reaches 74°C (165°F) when measured with an instant-read thermometer inserted into the thickest part. Once baked, remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing and serving. Resting allows the juices to redistribute, resulting in a moister and more flavorful slice.
Tools You’ll Need
- Large mixing bowl
- Medium skillet
- Spatula or wooden spoon
- Baking dish or loaf pan
- Instant-read meat thermometer
- Sharp knife for slicing
- Cutting board
Essential Success Tips
- Do not overmix the meatloaf ingredients; gentle handling keeps the meatloaf tender and prevents it from becoming rubbery.
- Always use an instant-read thermometer to check for doneness. The internal temperature of chicken meatloaf should reach 74°C (165°F) for food safety.
- Allow the meatloaf to rest for 10-15 minutes after baking. This crucial step allows the juices to redistribute, ensuring a moist and flavorful slice.
- Sautéing the onions first softens them and deepens their flavor, preventing a raw onion texture in the final meatloaf.
- For extra moisture, consider adding a tablespoon of milk or heavy cream to the mixture along with the eggs.
Professional Cooking Secrets
- To achieve an exceptionally tender meatloaf, create a 'panade' by soaking the breadcrumbs in a small amount of milk or broth for a few minutes before adding them to the mixture. This adds moisture and binds the ingredients beautifully.
- For an intensified garlic flavor, roast half of the minced garlic cloves before adding them to the mixture. The sweet, caramelized roasted garlic will complement the sharp fresh garlic perfectly.
- Elevate the crust by brushing the top of the meatloaf with a mixture of melted butter and a pinch more Parmesan cheese about 10 minutes before it finishes baking. This creates an even richer, crispier topping.
Notes
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It makes fantastic sandwiches!
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Feel free to add finely chopped vegetables like carrots, celery, or bell peppers to the onion sauté for added nutrients and flavor.
Frequently Asked Questions
Can I prepare this meatloaf ahead of time?
Yes, you can mix and shape the meatloaf mixture up to 24 hours in advance. Cover it tightly and refrigerate until you're ready to bake. You may need to add a few extra minutes to the baking time.
Why is my chicken meatloaf dry?
Chicken meatloaf can dry out if it's overcooked or if the mixture was overmixed. Ensure you're baking to the correct internal temperature of 74°C (165°F) and mixing just until combined.
What can I serve with this meatloaf?
This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, a fresh green salad, or steamed green beans.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 18g, Carbs: 20g (per serving, estimated for 6 servings without additional sides)
Allergy Information
Contains dairy (Parmesan cheese), eggs, and gluten (breadcrumbs). For a gluten-free alternative, use gluten-free breadcrumbs. For a dairy-free option, substitute Parmesan with a nutritional yeast blend or omit.
No comment