This creamy garlic parmesan chicken meatloaf is a tasty twist on a classic dish. With juicy chicken and a rich, cheesy sauce, it’s sure to please everyone at the table!
I love how easy it is to whip this up; just mix, shape, and bake. Plus, the kitchen smells amazing while it’s cooking—it’s like a warm hug from your oven!
Key Ingredients & Substitutions
Ground Chicken: The star of this recipe! It makes the meatloaf lighter than beef. If you can’t find ground chicken, turkey is a good substitute. Just be mindful that turkey can be drier, so consider adding a little extra moisture.
Panko Breadcrumbs: They give the meatloaf a nice texture. If you only have regular breadcrumbs, they can work too, but panko adds more crunch! For a gluten-free version, look for gluten-free breadcrumbs, or even crushed oats could work.
Parmesan Cheese: Freshly grated is best for flavor. If you’re in a pinch, pre-grated works, but it often contains anti-caking agents. Nutritional yeast can substitute for a dairy-free option with a cheesy flavor.
Heavy Cream: This creates a luscious sauce. If you’re looking for a lighter option, half-and-half or whole milk can work, but it won’t be as rich. Coconut cream could be a fun substitute for a dairy-free dish.
What’s the Best Way to Keep My Meatloaf Moist?
Keeping the meatloaf moist is key for great flavor and texture. First, don’t skip the milk and eggs—they help bind the mixture and add moisture. Mix the ingredients gently; over-mixing can lead to a dense loaf.
- Use a meat thermometer to check for doneness. Pull it out when it hits 165°F (74°C).
- Let the meatloaf rest for a few minutes before slicing. This will help the juices redistribute.
- You can also cover the meatloaf loosely with foil while it bakes to keep moisture in.
How to Make Creamy Garlic Parmesan Chicken Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 1.5 lbs ground chicken
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped (optional)
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded mozzarella cheese (optional, for topping)
For the Creamy Garlic Parmesan Sauce:
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, with a baking time of 50-60 minutes. Including the resting time after baking, you’ll be ready to enjoy this savory dish in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 375°F (190°C). While it’s warming up, you can prepare your baking area. Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
2. Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, grated Parmesan cheese, minced garlic, milk, eggs, chopped onion, optional parsley, dried Italian seasoning, salt, and black pepper. Use your hands or a wooden spoon to mix everything together until well combined. Be gentle—overmixing can lead to a tougher meatloaf!
3. Shape the Meatloaf:
Once the ingredients are mixed, shape the mixture into a loaf shape. Place the loaf on the prepared baking sheet or in the greased loaf pan, making sure it’s evenly shaped for consistent cooking.
4. Bake the Meatloaf:
Pop the meatloaf into the preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when the internal temperature reaches 165°F (74°C) on a meat thermometer. If you’re using the option to add mozzarella cheese, wait until the last 10 minutes to sprinkle it on top.
5. Prepare the Creamy Sauce:
While the meatloaf bakes, it’s time to make that delicious creamy garlic Parmesan sauce. In a medium saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until it’s fragrant and golden.
6. Make the Sauce Creamy:
Pour in the heavy cream and let it come to a gentle simmer. Gradually stir in the grated Parmesan cheese. Keep stirring until the sauce thickens, which should take about 3-5 minutes. Season with salt and pepper to taste, and set aside until the meatloaf is done.
7. Finish and Serve:
Remove the meatloaf from the oven when it’s cooked through, and let it rest for about 5 minutes before slicing. This helps keep it juicy! Serve generous slices drizzled with the creamy garlic Parmesan sauce and garnished with fresh parsley for that extra pop of flavor.
Enjoy your creamy, garlicky, cheesy chicken meatloaf!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Chicken?
Yes, you can! Ground turkey is a great substitute for ground chicken. Just keep in mind that turkey might be slightly drier, so you might want to add a bit more milk or a splash of broth to keep the meatloaf moist.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. Alternatively, crushed crackers or oats can also be used, but they may slightly change the texture of the meatloaf.
How Should I Store Leftover Meatloaf?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and warm it in the microwave or in a skillet over low heat. You can add a splash of water or broth to keep it moist during reheating.
Can I Make This Meatloaf Ahead of Time?
Absolutely! You can prepare the meatloaf mixture, shape it, and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together nicely. Just be sure to let it sit at room temperature for about 15-20 minutes before popping it in the oven.
