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Parmesan Chicken Meatloaf

Parmesan chicken meatloaf bakes hands-off into a tender loaf with a crackly, golden-brown cheese cap. Ground chicken mixed with garlic, onion, breadcrumbs, Parmesan, and parsley stays juicy, then broiled for a crisp top.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

ground chicken
  • 1.5 lb ground chicken
italian breadcrumbs
  • 0.75 cup Italian breadcrumbs
grated Parmesan cheese
  • 1 cup grated Parmesan cheese, plus shredded for topping
yellow onion
  • 0.33 cup minced yellow onion
garlic
  • 4 garlic, minced
egg
  • 1 large egg
whole milk
  • 0.25 cup whole milk
fresh parsley
  • 2 tbsp chopped fresh parsley, plus more for topping
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and coat a loaf pan with nonstick spray.
  2. In a large bowl, combine the ground chicken, breadcrumbs, ½ cup Parmesan, onion, garlic, egg, milk, parsley, salt, and pepper; mix gently just until combined.
  3. Shape the mixture into a loaf and press it into the prepared pan.
  4. Top with the remaining shredded Parmesan and a sprinkle of parsley.
Bake and broil
  1. Bake at 350°F for 1 hour, until the loaf is set and cooked through.
  2. Broil for 2 minutes to turn the top golden brown.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing to keep the texture tender.

Notes

For best texture, mix the chicken just until the breadcrumbs and seasonings are incorporated—overmixing can make it dense. Refrigerate leftovers in an airtight container for up to 4 days; freeze slices for up to 2 months. For a lower-sodium option, use reduced-sodium Parmesan and reduce the added salt accordingly (start with 1/2 tsp, then adjust to taste).