Irresistible Garlic Parmesan Chicken Meatloaf Recipe
Indulge in a truly satisfying weeknight meal with this Irresistible Garlic Parmesan Chicken Meatloaf. This lighter take on a classic comfort food combines savory ground chicken with a generous amount of pungent garlic and sharp Parmesan cheese, creating a flavor profile that is both robust and comforting. Easy to prepare and guaranteed to be a family favorite, it's a perfect blend of rich taste and satisfying texture.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- A lighter take on traditional meatloaf, using ground chicken for a healthier profile without sacrificing flavor.
- Packed with aromatic garlic and savory Parmesan cheese, delivering a rich and satisfying taste experience.
- Simple to prepare with straightforward steps, making it an ideal choice for busy weeknights.
- Versatile and family-friendly, appealing to a wide range of palates.
- Yields tender, juicy slices every time, especially when allowed to rest properly.
Ingredients
- 450 g (1 lb) ground chicken
- 4 cloves fresh garlic, finely minced
- 100 g (1 cup) grated Parmesan cheese, divided
- 120 g (1 cup) plain or Italian-seasoned breadcrumbs
- 2 large eggs, lightly beaten
- 1 medium onion (approx. 150 g), finely diced
- 30 ml (2 tbsp) low-sodium soy sauce
- 5 g (1 tsp) fine sea salt
- 2 g (1 tsp) freshly ground black pepper
- Nonstick cooking spray or a drizzle of olive oil for greasing
- (Optional) A pinch of paprika or Italian seasoning for topping
Instructions
- Preheat your oven to 190°C (375°F). Prepare a baking dish, approximately 23×13 cm (9×5 inches) or a similar size, by lightly greasing it with nonstick cooking spray or a thin layer of olive oil to prevent sticking and ensure easy removal.
- In a medium skillet, heat a small amount of olive oil over medium heat. Add the finely diced onion and sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and tender. This step softens the onion and mellows its flavor, preventing raw onion taste in the finished meatloaf. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the 450 g (1 lb) ground chicken, the cooled sautéed onions, minced garlic, 60 g (1/2 cup) of the grated Parmesan cheese, breadcrumbs, lightly beaten eggs, soy sauce, salt, and black pepper. Using clean hands, gently mix all the ingredients until they are just combined. Be careful not to overmix, as this can lead to a dense, tough meatloaf.
- Transfer the meatloaf mixture to the prepared baking dish. Using your hands, gently shape the mixture into an even loaf form, ensuring it is compact but not overly pressed. This shape allows for even cooking and a consistent texture throughout.
- Sprinkle the remaining 40 g (1/2 cup) of grated Parmesan cheese evenly over the top of the formed meatloaf. For an enhanced visual appeal and an extra layer of flavor, you can optionally dust the top with a pinch of paprika or a sprinkle of Italian seasoning.
- Place the baking dish in the preheated oven and bake for 45-50 minutes. The meatloaf is fully cooked when its internal temperature, measured with an instant-read thermometer inserted into the thickest part, reaches 74°C (165°F). Cooking until this temperature ensures safety and optimal texture.
- Once baked, carefully remove the meatloaf from the oven. Tent it loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meatloaf, resulting in a moister and more flavorful slice.
Tools You’ll Need
- Large mixing bowl
- Medium skillet
- Baking dish (approx. 23×13 cm / 9×5 inches)
- Spatula or spoon for sautéing
- Measuring cups and spoons
- Instant-read meat thermometer
- Cutting board and knife (for dicing onion)
Essential Success Tips
- Do not overmix the meatloaf mixture: Overmixing can develop the proteins in the chicken too much, leading to a tough and rubbery texture. Mix just until the ingredients are combined.
- Cool your sautéed onions: Adding hot onions to the ground chicken can start cooking the meat prematurely and affect the texture. Ensure they are slightly cooled before incorporating.
- Use an instant-read thermometer: The best way to ensure your meatloaf is perfectly cooked and safe to eat is by checking its internal temperature. Aim for 74°C (165°F) in the thickest part.
- Allow for adequate resting time: Resting the meatloaf for 10-15 minutes after baking allows the juices to redistribute throughout the loaf, resulting in a much juicier and more tender slice.
- Shape evenly: When forming the loaf, try to make it as uniform in thickness as possible. This ensures even cooking and prevents parts from drying out while others are still cooking.
Professional Cooking Secrets
- Elevate umami with a secret ingredient: A small amount of low-sodium soy sauce not only adds salinity but also a deep umami punch that enhances the savory chicken and cheese notes without tasting overtly like soy sauce. A dash of Worcestershire sauce could also be used for a similar effect.
- Achieve a perfect crust: For a more pronounced golden-brown crust, consider brushing the top of the meatloaf with a thin layer of olive oil or a mixture of melted butter and garlic powder before sprinkling with the final Parmesan cheese and baking.
- Incorporate fresh herbs: Finely chopped fresh parsley, chives, or oregano folded into the mixture or sprinkled on top before baking will introduce a bright, fresh herbaceousness that complements the rich garlic and cheese flavors beautifully.
Notes
- Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.
- Freezing: Cooked and cooled meatloaf slices can be individually wrapped and frozen for up to 3 months. Thaw in the refrigerator overnight and reheat.
- Variations: For a richer flavor, you can add a tablespoon of grated Pecorino Romano cheese along with the Parmesan. A pinch of red pepper flakes can introduce a subtle heat.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey is an excellent substitute for ground chicken and will yield a similar light and flavorful meatloaf. Ensure it's not too lean (e.g., 93/7 or 90/10) to maintain moisture.
What can I serve with this chicken meatloaf?
This meatloaf pairs wonderfully with classic comfort sides like mashed potatoes, roasted vegetables (asparagus, broccoli, carrots), a simple green salad, or even pasta with a light tomato sauce.
How do I prevent my meatloaf from drying out?
To prevent a dry meatloaf, avoid overmixing the ingredients, ensure you don't overbake it (check internal temperature with a thermometer), and always allow it to rest for at least 10 minutes after baking.
Nutrition Facts (Per Serving)
Calories: 350, Protein: 35g, Fat: 18g, Carbs: 25g (per serving, estimated based on 6 servings)
Allergy Information
Contains dairy (Parmesan cheese), eggs, and gluten (breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free version, use a dairy-free Parmesan alternative or omit the cheese and replace it with additional herbs and spices for flavor.
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