Hi there, it’s Jessica from EasyYummyRecipe. This week I made something that always brings my family to the table fast: Garlic Parmesan Chicken Meatloaf. If regular meatloaf isn’t your thing, this one might change your mind. It’s tender, packed with flavor, and topped with a creamy garlic parmesan sauce that makes every bite warm and rich.
The best part? You can have it on the table without much fuss. It’s baked in one pan, and you don’t need anything fancy. This recipe gives you comfort food that still feels a little lighter than traditional meatloaf. My friends have asked for this recipe so many times I’ve practically memorized it. Now it’s your turn to try it.
Servings
Makes 6 servings
Ingredients
For the meatloaf:
- 1½ pounds ground chicken
- ½ cup plain breadcrumbs (or Panko)
- ½ cup grated parmesan cheese
- 1 large egg
- ¼ cup milk
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning (optional)
For the garlic parmesan sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all purpose flour
- 1½ cups heavy cream
- ½ cup grated parmesan cheese
- 1 tablespoon chopped parsley
- Salt to taste
Why I Love This Recipe
I like meatloaf, but I never loved the heavy beef versions growing up. When I started making it with chicken, I finally got the texture I wanted moist and soft without being greasy. The garlic and parmesan help bring out the flavor of the chicken, and the sauce on top makes it feel extra cozy. My kids don’t even realize they’re eating something with onions and parsley in it. That’s a win.
This is a simple meal you can make on a busy night. You don’t need anything fancy, just a big bowl, a loaf pan or baking sheet, and a small saucepan for the sauce.
Step-by-Step Instructions
1. Preheat your oven.
Set your oven to 375°F (190°C). Lightly grease a loaf pan, or line a baking sheet with parchment paper if you prefer to shape it by hand.
2. Mix the meatloaf.
In a large bowl, combine the ground chicken, breadcrumbs, parmesan, egg, milk, onion, garlic, parsley, salt, pepper, and Italian seasoning if using. Use your hands or a spoon to gently mix everything. Don’t overwork the meat. It should just come together.
Pro Tip: Cold hands help when mixing ground meat. If your hands are warm, rinse them under cool water before mixing.
3. Shape and bake.
Form the meat into a loaf shape and place it in your prepared pan or directly on the baking sheet. Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C).
If you’re using mini loaf pans or muffin tins, they’ll cook faster check around 25 minutes.
4. Rest before slicing.
Once it’s done baking, take it out and let it sit for 5 to 10 minutes. This helps the juices settle and makes it easier to cut.
5. Make the sauce while the meatloaf bakes.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until it smells great but isn’t browned. Stir in the flour and cook for another 30 seconds.
Slowly whisk in the cream and keep stirring until the sauce thickens a bit. Add the parmesan and stir until melted. Add a pinch of salt and the chopped parsley. Turn off the heat.
Pro Tip: If the sauce is too thick, add a splash of milk. If it’s too thin, let it simmer a little longer.
6. Serve and enjoy.
Slice the meatloaf and spoon the sauce over each piece. Add a bit of extra parsley or parmesan on top if you’re feeling fancy.
Tips and Variations
- Mini meatloaves: You can divide the mixture into a muffin tin for mini loaves. They cook faster and are great for portion control.
- Add-ins: Stir in some shredded mozzarella or cooked spinach for a twist.
- No breadcrumbs? Use crushed crackers or oats.
- Lighter version: Swap heavy cream for half and half or a mix of milk and a little butter. The sauce won’t be as rich but still tasty.
What to Serve With It
I usually serve this with roasted potatoes or mashed cauliflower. A side of green beans, broccoli, or a tossed salad works well too. You want something to balance the richness of the sauce.
Leftovers
Store leftover slices in the fridge for up to 3 days. Keep the sauce in a separate container so it stays creamy. Reheat slices in the oven or microwave. Warm the sauce in a pan over low heat, stirring often.
You can also freeze the meatloaf (without sauce) for up to 2 months. Wrap tightly and label it. Thaw overnight in the fridge before reheating.
This garlic parmesan chicken meatloaf is comfort food without the heaviness. It’s flavorful, easy to make, and makes the whole kitchen smell like something special is happening. Whether you’re feeding your family on a weeknight or having friends over for dinner, this dish fits both.
Let me know if you try it. I always love hearing how recipes go in your kitchen.
