Tender loaf with garlic, Parmesan, and herbs offering a cozy, flavorful dinner option packed with protein.
# What You Need:
→ Meatloaf
01 - 2 pounds ground chicken (substitute with ground turkey or lean pork if desired)
02 - 1 cup shredded Parmesan cheese (or Romano cheese)
03 - 1 cup panko breadcrumbs (or regular breadcrumbs)
04 - 2 large eggs
05 - 4 cloves garlic, minced
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried parsley
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 cup whole milk (or plant-based milk for dairy-free option)
→ Glaze & Garnish
13 - 2 tablespoons unsalted butter
14 - 1/4 cup additional Parmesan cheese, for sprinkling
15 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan.
02 - In a large mixing bowl, gently combine ground chicken, Parmesan cheese, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Mix until just combined without overmixing.
03 - Form the mixture into a loaf and place it on the prepared baking sheet or in the greased loaf pan.
04 - Bake for 40 to 45 minutes until the internal temperature reaches 165°F (74°C) and the loaf is fully set.
05 - While baking, melt butter in a small saucepan over medium heat. Optionally add an extra minced garlic clove and sauté until fragrant. Stir in additional Parmesan cheese and half the chopped parsley; cook until slightly thickened.
06 - Remove the loaf from the oven, brush the top with the garlic-Parmesan glaze, and return to the oven for an additional 5 to 7 minutes until golden and bubbly.
07 - Allow the loaf to rest for 5 minutes. Slice, garnish with remaining fresh parsley, and serve warm.
