Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (Italian‑style or plain)
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 large egg
- ¼ cup milk
- 1 small onion, finely diced
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 2 Tbsp chopped fresh parsley (optional)
- —
- For the garlic‑Parmesan topping:
- 2 Tbsp butter, melted
- ½ tsp garlic powder (or 1 garlic clove, minced)
- 2 Tbsp grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment or lightly grease a loaf pan.
- In a large bowl, gently mix ground chicken, breadcrumbs, Parmesan, garlic, onion, egg, milk, Italian seasoning, salt, pepper, and parsley (if using) until just combined—do not overwork.
- Shape the mixture into a loaf (or press into loaf pan).
- Bake uncovered for 35–40 minutes.
- Meanwhile, combine melted butter, garlic powder (or minced garlic), and Parmesan for the topping.
- Remove meatloaf, brush topping evenly over the top.
- Return to oven and bake another 10–15 minutes until internal temperature reaches 165 °F (74 °C).
- Let meatloaf rest for 5–10 minutes before slicing. Garnish with chopped parsley and serve.
Notes
- Use Italian‑style breadcrumbs for added flavor; plain breadcrumbs also work.
- Avoid overmixing to keep the meatloaf tender and moist.
- Don’t skip the resting time—this helps lock in juices and improves slicing.
- Mini meatloaves can be made in muffin tins for quicker cooking and portion control.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian‑inspired American
- Diet: Low Fat
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 240
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 120 mg
