For the Meatloaf:
Ground chicken (not extra-lean)
2 lbs
Grated Parmesan cheese
1 cup (plus extra for topping)
Panko breadcrumbs
½ cup
Large eggs
2
Garlic, minced
4 cloves
Garlic powder
1 tsp
Onion powder
1 tsp
Dried basil
½ tsp
Dried parsley
½ tsp
Salt
½ tsp
Black pepper
¼ tsp
Olive oil
2 tbsp (keeps it juicy!)
Fresh parsley, chopped (optional)
2 tbsp
For the Herbed Crust & Creamy Finish:
Mayonnaise or Greek yogurt
¼ cup
Base for glaze — adds creaminess
Dijon mustard
1 tbsp
Tangy depth
Garlic, minced
1 clove
Extra punch
Parmesan cheese
2 tbsp
Crispy, cheesy top
Dried oregano
½ tsp
For a golden, herbed crust
Optional: A splash of Worcestershire sauce in the glaze for umami.
Step-by-Step: How to Make Garlic Parmesan Chicken Meatloaf
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper or foil
Optional: Use a loaf pan for a taller shape (but baking free-form creates more crust!)
Step 2: Mix the Meatloaf
In a large bowl, combine:
Ground chicken
Parmesan
Panko
Eggs
Minced garlic, garlic powder, onion powder
Basil, parsley, salt, pepper
Olive oil
Mix gently with your hands — don’t overmix, or the loaf can become tough
Shape into a 9×5-inch oval loaf on the baking sheet
Step 3: Make the Herbed Crust Glaze
In a small bowl, mix:
Mayonnaise or Greek yogurt
Dijon mustard
Minced garlic
Parmesan
Oregano
Spread evenly over the top of the meatloaf
Step 4: Bake to Perfection
Bake for 45–55 minutes, until the internal temperature reaches 165°F (74°C)
The top should be golden, bubbly, and slightly crisp
Let rest 10 minutes before slicing — this keeps it juicy
Step 5: Serve & Enjoy
Slice thick and serve with:
Mashed potatoes
Roasted veggies
A simple green salad
Drizzle with pan juices for extra flavor
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