Parmesan Chicken Meatloaf (Print Version)

Juicy ground chicken meatloaf with Parmesan, Italian herbs, and tangy tomato glaze for a comforting weeknight dinner.

# What You'll Need:

→ Meats

01 - 2 lbs ground chicken

→ Cheeses

02 - 1 cup grated Parmesan cheese, plus extra for topping

→ Vegetables

03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Binders & Fillers

05 - 1 cup breadcrumbs
06 - 2 large eggs

→ Liquids

07 - ½ cup milk

→ Herbs & Spices

08 - 1 tsp dried Italian herbs (oregano, basil, thyme)
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Glaze

11 - ½ cup tomato sauce or marinara
12 - 1 tbsp olive oil
13 - 1 tsp balsamic vinegar

# How to Make It:

01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, Parmesan, onion, garlic, breadcrumbs, eggs, milk, Italian herbs, salt, and pepper. Mix until just combined—do not overmix to keep the texture tender.
03 - Transfer the mixture into the prepared loaf pan, pressing gently and shaping it into an even loaf.
04 - In a small bowl, stir together the tomato sauce, olive oil, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
05 - Sprinkle additional Parmesan cheese over the glazed surface for a golden, savory crust.
06 - Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
07 - Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute. Serve warm, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • The Parmesan melts into every bite so it tastes rich without feeling heavy like traditional meatloaf often can.
  • That balsamic tomato glaze caramelizes into something you will want to eat off the pan with a spoon.
  • Ground chicken cooks up incredibly tender here and stays moist even as leftovers the next day.
02 -
  • Overmixing is the fastest way to turn tender chicken meatloaf into something dense and bouncy, so fold gently and stop early.
  • The glaze will look quite wet when you first spread it on but it bakes down into a thick caramelized layer that is worth the wait.
03 -
  • Wet your hands with cold water before handling the raw mixture because it prevents sticking and keeps the loaf surface smooth.
  • Use an instant read thermometer pulled from the center to check doneness because visual cues alone can deceive you with chicken.

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