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Garlic Parmesan Chicken Meatloaf

Garlic parmesan chicken meatloaf made as four mini oval loaves with a golden parmesan crust. Lean ground chicken bakes until juicy at 165°F, then gets a glistening garlic butter finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

ground chicken
  • 1.5 lb ground chicken
parmesan cheese
  • 0.5 cup parmesan cheese, grated, plus extra for topping
panko breadcrumbs
  • 0.3333333333 cup panko breadcrumbs
garlic
  • 3 clove garlic cloves, minced
egg
  • 1 egg
fresh parsley
  • 2 tbsp fresh parsley, chopped
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 0.5 tsp garlic powder
salt and black pepper
  • 0.25 salt and black pepper to taste
Garlic Butter Topping
  • 3 tbsp butter melted
  • 2 clove garlic cloves minced
  • 2 tbsp parmesan
  • 1 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment. This ensures the mini meatloaves bake evenly without sticking.
Mix the meatloaf
  1. Combine ground chicken, parmesan, panko, garlic, egg, parsley, Italian seasoning, garlic powder, salt, and black pepper in a bowl and mix until just combined. Stop mixing as soon as the mixture comes together so the loaves stay tender.
Shape and top
  1. Divide the mixture into 4 equal portions and shape into oval loaves on the prepared pan. Leave a little space between them so they brown on top.
  2. Mix the melted butter with garlic and brush over each meatloaf, then press extra parmesan on top. You should see a glossy garlic-butter layer with parmesan clinging to the surface.
Bake
  1. Bake at 400°F for 25–28 minutes until cooked through, reaching 165°F internally, and golden on top. The crust should look set and browned rather than wet.
Finish and serve
  1. Brush the meatloaves with the remaining garlic butter, garnish with fresh parsley, and serve. The final sheen should look pooled and fragrant around the loaves.

Notes

For best texture, mix only until the ingredients are incorporated—overmixing can make chicken meatloaf dense. Store leftovers covered in the refrigerator for up to 4 days; reheat gently in a 325°F oven until warmed through. Freeze yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, substitute whole-wheat panko for the panko breadcrumbs while keeping the garlic-parmesan topping the same.