Garlic Parmesan Chicken Meatloaf

This garlic parmesan chicken meatloaf is juicy, cheesy, and topped with a crunchy garlic panko crust. A lighter twist on the classic with bold Italian flavor.

Prep time

15 minutes

Cook time

1 hour 15 minutes

Total time

1 hour 30 minutes

Yield

6 servings

Ingredients

1 pound ground chicken

1 cup finely chopped onion

2 garlic cloves, minced

1 large egg, lightly beaten

1/4 cup plus 1 tablespoon minced fresh parsley, divided

1 (15.5 ounce) jar prepared marinara sauce, divided

3/4 cup Italian seasoned bread crumbs

1/3 cup plus 2 tablespoons freshly grated Parmesan cheese, divided

1 1/2 teaspoons Italian herb seasoning blend

Salt and freshly ground black pepper, to taste

1/3 cup shredded mozzarella cheese

1 1/2 tablespoons unsalted butter

1/3 cup panko bread crumbs

1/2 teaspoon garlic powder

Instructions

1. Prepare Oven and Pan: Preheat oven to 350°F (180°C). Line a loaf pan with parchment or foil.
2. Mix Meatloaf Base: Combine chicken, onion, garlic, egg, parsley, marinara, breadcrumbs, Parmesan, herbs, salt, and pepper.
3. Shape and Bake: Transfer to pan, shape into loaf, and bake for 45 minutes.
4. Sauce and Cheese: Brush with marinara, top with mozzarella, bake 15 more minutes. Cool 10 minutes.
5. Make Topping: Toast panko with butter and garlic powder in skillet, stir in Parmesan and parsley.
6. Finish: Top loaf with garlic panko mixture. Serve with marinara and fresh herbs.

Notes

Use homemade or store-bought marinara. Leftovers reheat well for sandwiches or wraps. For low-carb, swap breadcrumbs with almond flour. Freezes up to 3 months.