Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf (Print version)
A tender ground chicken meatloaf with garlic, parmesan, mozzarella, and a buttery golden topping.
# Ingredients:
For the meatloaf
01 -
3/4 cup (45 g) panko breadcrumbs
02 -
1/3 cup (80 ml) whole milk
03 -
1 large egg
04 -
1/2 cup (50 g) finely grated parmesan cheese
05 -
1/2 cup (55 g) shredded mozzarella cheese
06 -
1/3 cup (75 g) mayonnaise
07 -
1/3 cup (50 g) grated yellow onion
08 -
4 cloves garlic, minced
09 -
2 tablespoons chopped fresh parsley
10 -
1 teaspoon Italian seasoning
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
13 -
1 1/2 lb (680 g) ground chicken
For the garlic parmesan topping
14 -
2 tablespoons (28 g) unsalted butter, melted
15 -
1 clove garlic, finely grated
16 -
1/4 cup (25 g) finely grated parmesan cheese
17 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it.
02 -
In a large bowl, stir the panko and milk together. Let stand for 5 minutes until the crumbs soften.
03 -
Stir the egg, parmesan, mozzarella, mayonnaise, grated onion, garlic, parsley, Italian seasoning, salt, and pepper into the soaked crumbs.
04 -
Add the ground chicken and fold gently until just combined. Avoid kneading or packing the mixture.
05 -
Shape the mixture into a loose 9 by 5-inch loaf on the prepared baking sheet. Bake for 30 minutes.
06 -
Stir melted butter with the grated garlic. Brush it over the loaf, sprinkle with parmesan, and bake 10-18 minutes more until the center reaches 165°F.
07 -
Sprinkle with parsley and rest for 10 minutes before slicing. Serve warm.
# Good to know:
01 -
Use a thermometer for the juiciest result.
02 -
Rest the loaf before slicing so it holds together.