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This garlic Parmesan chicken meatloaf transforms boring ground chicken into a flavor-packed dinner that's as comforting as it is impressive. The combination of savory garlic, rich Parmesan, and melty mozzarella creates a loaf that's moist on the inside with an irresistible cheesy crust.
I stumbled upon this recipe during a particularly hectic week when I needed something easy yet satisfying. After serving it to my family, it immediately became part of our regular rotation. The requests for "that cheesy chicken loaf" now come at least twice a month.
Ingredients
- Ground chicken: Offers a leaner alternative to beef while remaining juicy when properly prepared
- Breadcrumbs: Help bind the mixture and create the perfect texture
- Parmesan cheese: Adds depth and umami flavor throughout the loaf
- Mozzarella cheese: Creates pockets of melty goodness inside and forms that beautiful golden top
- Minced garlic: Provides aromatic flavor that permeates the entire dish
- Egg: Works as the crucial binder that holds everything together
- Milk: Adds moisture to prevent the chicken from drying out
- Fresh parsley: Brightens the flavor profile and adds color
- Italian seasoning: Brings in herbal notes that complement the garlic and cheese
- Salt and black pepper: Enhance all the other flavors
Step-by-Step Instructions
- Prepare Your Oven:
- Preheat your oven to 375°F and either line a baking sheet with parchment paper or lightly grease a loaf pan. The parchment option allows for better browning on all sides while a loaf pan creates a more traditional shape.
- Create Your Mixture:
- In a large bowl combine all ingredients except the extra mozzarella for topping. Use your hands to gently mix everything together until just combined. Overmixing will make your meatloaf tough so stop as soon as ingredients are evenly distributed.
- Shape and Initial Bake:
- Transfer the mixture to your prepared baking surface and shape into a loaf approximately 9 inches long and 4 inches wide. If using a loaf pan press the mixture in evenly. Bake for 35-40 minutes until the internal temperature reaches 165°F and the loaf feels firm to the touch.
- Add the Cheese Topping:
- Remove the meatloaf from the oven and sprinkle generously with additional mozzarella cheese. Return to the oven for 5-7 minutes until the cheese melts completely and begins to bubble and brown slightly at the edges.
- Rest and Serve:
- Allow the meatloaf to rest for at least 5 minutes before slicing. This crucial step lets the juices redistribute throughout the loaf for maximum moisture. Garnish with fresh parsley and slice into 1-inch portions.
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The Parmesan cheese is truly the secret weapon in this recipe. I've experimented with many different cheeses but the nutty complexity of good Parmesan creates a depth of flavor that can't be matched. My daughter once declared it "pizza in loaf form" which I consider the highest compliment from a picky eater.
Perfect Pairings
This meatloaf pairs wonderfully with roasted garlic mashed potatoes and steamed green vegetables. The creamy potatoes complement the savory loaf while green beans or broccoli add color and nutrition to complete the meal. For a lighter option serve with a crisp green salad dressed with a simple vinaigrette.
Make-Ahead Tips
You can prepare the meatloaf mixture up to 24 hours in advance and store it covered in the refrigerator. This actually allows the flavors to meld even better. When ready to cook simply shape and bake as directed adding about 5 extra minutes to the cooking time to account for the chilled temperature.
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Troubleshooting Guide
If your meatloaf seems too wet and won't hold its shape add additional breadcrumbs one tablespoon at a time until it reaches a moldable consistency. Conversely if the mixture feels too dry and crumbly add an extra tablespoon of milk. Remember that ground chicken has less fat than beef so maintaining moisture is key to a successful result.
Frequently Asked Questions
- → Can I use ground turkey instead of chicken?
Yes, ground turkey can be used as a substitute for ground chicken in this dish. It will provide a slightly different flavor but works well with the other ingredients.
- → What can I use instead of breadcrumbs?
You can replace breadcrumbs with crushed crackers, panko, or even oatmeal. These alternatives will help bind the mixture without affecting the flavor much.
- → How do I know when the meatloaf is fully cooked?
The meatloaf is done when the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. It should also feel firm to the touch.
- → Can I prepare this dish ahead of time?
Yes, you can prepare the mixture, shape it into a loaf, and refrigerate it for up to 24 hours before baking. This makes it a great make-ahead option.
- → What sides pair well with this dish?
This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple side salad. Garlic bread or rice pilaf would also complement the flavors well.
- → Can I freeze leftovers?
Yes, you can freeze cooked portions of this dish. Wrap them tightly in plastic wrap or place them in an airtight container. Reheat in the oven or microwave until warmed through.