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Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf with a crispy Parmesan crust and tender, juicy ground chicken inside. This baked meatloaf comes together with a garlic-herb blend and bakes at 375°F until golden and cooked through.
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Prep Time 1 hour
Cook Time 50 minutes
resting 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

ground chicken
  • 2 lb ground chicken
parmesan
  • 1 cup grated Parmesan cheese, divided Reserve 1/2 cup for mixing and sprinkle the rest on top.
breadcrumbs
  • 0.75 cup breadcrumbs
egg
  • 1 large egg
milk
  • 0.25 cup milk
garlic
  • 2 cloves garlic, minced
italian seasoning
  • 1 tsp Italian seasoning
salt and pepper
  • Salt and pepper, to taste Use to season the loaf mixture.
parsley
  • 2 tbsp chopped fresh parsley For finishing after resting.

Equipment

  • 1 sheet pan

Method
 

Prep and form
  1. Preheat the oven to 375°F and line a baking sheet with parchment for easy release and clean-up.
  2. In a large bowl, mix ground chicken, 1/2 cup Parmesan, breadcrumbs, egg, milk, garlic, Italian seasoning, salt, and pepper until just combined.
  3. Shape the mixture into a loaf on the prepared sheet, keeping it an even thickness so it bakes uniformly.
Bake and rest
  1. Sprinkle the remaining Parmesan evenly over the top to form a crisp, golden crust as it bakes.
  2. Bake for 45–50 minutes at 375°F until golden and cooked through.
  3. Rest the meatloaf for 10 minutes, then sprinkle with chopped fresh parsley and slice to serve.

Notes

Pro tip: let the loaf rest before slicing so the interior holds together and stays juicy. Refrigerate leftovers in a sealed container up to 3–4 days; reheat in a 325°F oven until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw in the fridge overnight. For a lighter option, swap ground chicken for ground turkey (same fat level varies, but the method stays the same).