Parmesan Chicken Meatloaf (Printable)

Savory ground chicken meatloaf loaded with Parmesan, Italian herbs, and tangy tomato glaze.

# What You'll Need:

→ Meats

01 - 2 lbs ground chicken

→ Cheeses

02 - 1 cup grated Parmesan cheese, plus extra for topping

→ Vegetables

03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Binders & Fillers

05 - 1 cup breadcrumbs
06 - 2 large eggs

→ Liquids

07 - ½ cup milk

→ Herbs & Spices

08 - 1 tsp dried Italian herbs (oregano, basil, thyme)
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Glaze

11 - ½ cup tomato sauce or marinara
12 - 1 tbsp olive oil
13 - 1 tsp balsamic vinegar

# Directions:

01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine the ground chicken, Parmesan cheese, onion, garlic, breadcrumbs, eggs, milk, Italian herbs, salt, and pepper. Mix until just combined—avoid overmixing to keep the texture tender.
03 - Transfer the mixture into the prepared loaf pan, pressing gently and shaping it into an even loaf.
04 - In a small bowl, stir together the tomato sauce, olive oil, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
05 - Sprinkle additional Parmesan cheese over the glazed top for a golden, savory crust.
06 - Bake for 45–50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
07 - Let the meatloaf rest for 10 minutes before slicing. Serve warm, garnished with fresh herbs if desired.

# Expert Tips:

01 -
  • Ground chicken keeps it lighter than beef but the Parmesan ensures it never tastes bland or dry.
  • The balsamic laced glaze is a small touch that makes people think you spent hours when you barely spent twenty minutes prepping.
  • Leftovers make incredible sandwiches the next day, if you even have any left.
02 -
  • Overmixing is the fastest way to turn tender meatloaf into something rubbery, so handle the mixture as little as possible.
  • The internal temperature matters more than the timer, so use a meat thermometer if you have one.
03 -
  • Let the meatloaf rest the full ten minutes or the slices will fall apart and lose their juices onto the cutting board.
  • A splash of balsamic in the glaze sounds small but it is the difference between good and unforgettable.

Go Back