Description
A beautifully baked meatloaf featuring ground chicken, Parmesan cheese, and a garlicky glaze that promises warmth and comfort in every bite.
Ingredients
Scale
- 900 g ground chicken or ground turkey
- 100 g Parmesan cheese, shredded
- 60 g panko breadcrumbs or regular breadcrumbs
- 2 large eggs
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 ml whole milk or plant-based milk
- 2 tablespoons unsalted butter
- 25 g additional Parmesan cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or grease your loaf pan.
- Combine the ground chicken, shredded Parmesan, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk in a large mixing bowl.
- Mix until everything is combined, being careful not to overwork the mixture.
- Shape the mixture into a compact loaf and place it onto your prepared baking sheet or into the greased loaf pan.
- Bake in the oven for 40–45 minutes, checking with a meat thermometer to ensure the internal temperature reaches 74°C (165°F).
- Melt unsalted butter in a saucepan over medium heat, then add minced garlic and sauté until fragrant. Stir in additional shredded Parmesan and chopped parsley, cooking until slightly thickened.
- Brush the glaze over the baked meatloaf and return it to the oven for another 5–7 minutes.
- Let the meatloaf rest for 5 minutes before slicing and garnish with extra chopped parsley.
Notes
You can prepare the meatloaf mixture a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 220mg