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Garlic Parmesan Chicken Meatloaf

Garlic Parmesan chicken meatloaf made with lean ground chicken and a crispy parmesan crust. Mini golden loaves bake until juicy and cooked through, then get a glossy 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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep & oven setup
  1. Preheat the oven to 400°F and line a sheet pan with parchment.
Mix the meatloaf
  1. Combine ground chicken, parmesan, panko, garlic, egg, parsley, Italian seasoning, garlic powder, salt, and black pepper until just combined.
Shape into mini loaves
  1. Divide into 4 equal portions and shape each into an oval loaf on the prepared pan.
Add garlic parmesan crust
  1. Mix melted butter with garlic and brush over each meatloaf, then press extra parmesan on top.
Bake & finish
  1. Bake at 400°F for 25–28 minutes, until cooked through to 165°F internally and golden on top.
  2. Brush with the remaining garlic butter, garnish with fresh parsley, and serve.

Notes

For the best texture, mix just until the ingredients come together—overmixing can make chicken meatloaf dense. Store leftovers in the fridge for up to 3–4 days in a covered container; reheat in a 325°F oven until warmed through. Freezing is yes: freeze cooked, cooled loaves for up to 2 months and thaw overnight in the fridge before reheating. For a lighter swap, use reduced-fat parmesan (still use the same amounts) to cut calories without changing the method.