Tender chicken loaf infused with garlic, Parmesan, and herbs, served warm for a comforting meal.
# What You'll Need:
→ Meatloaf
01 - 2 pounds ground chicken (can substitute with ground turkey or lean pork)
02 - 1 cup Parmesan cheese, shredded (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 Parmesan cheese, for sprinkling
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan.
02 - In a large bowl, gently mix ground chicken, Parmesan, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk until just combined, avoiding overmixing.
03 - Form the mixture into a loaf and place it on the prepared baking sheet or into the loaf pan.
04 - Bake for 40 to 45 minutes until the internal temperature reaches 165°F and the loaf is firm.
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 Parmesan and half of the chopped parsley, cooking until slightly thickened.
06 - Remove meatloaf from oven, brush the top with the glaze, then return to oven for 5 to 7 minutes until golden and bubbly.
07 - Allow the meatloaf to rest for 5 minutes. Slice and garnish with remaining fresh parsley before serving warm.
