Ingredients
2 lbs ground chicken
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup milk
2 large eggs, lightly beaten
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup chicken broth
2 tablespoons butter, melted
1 tablespoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease or line a loaf pan with parchment paper.
- In a small skillet, heat olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant. Remove from heat and let cool.
- In a large mixing bowl, combine ground chicken, panko, Parmesan, milk, eggs, Italian seasoning, salt, pepper, parsley, and sautéed garlic. Mix gently until just combined.
- Transfer mixture to the prepared loaf pan and shape evenly.
- In a small bowl, whisk together melted butter, garlic powder, chicken broth, and a bit of Parmesan. Brush this mixture over the top of the meatloaf.
- Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
- Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
- Garnish with extra Parmesan and fresh parsley before serving.
Notes
Don’t overmix the meat mixture to keep the meatloaf tender.
Add chopped spinach or shredded zucchini for extra moisture and nutrition.
Top with mozzarella during the last 10 minutes of baking for a cheesy crust.
Use ground turkey instead of chicken if preferred.
Freeze leftovers for up to 3 months for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (about 1/6 of loaf)
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 155mg
