Can I make this ahead of time?

Absolutely. One of the best parts about garlic parmesan chicken meatloaf is how well it fits into a busy schedule. You can fully prepare the meat mixture, shape the loaf, and refrigerate it (covered) for up to 24 hours before baking. This not only saves time, but it also allows the flavors especially the garlic and parmesan to meld beautifully. If you’ve already baked it, it keeps great in the fridge for 3–4 days and reheats well in the oven or microwave (check Part 5 for exact tips).

Why is my meatloaf falling apart?

The most common reason your garlic parmesan chicken meatloaf might be falling apart is due to not enough binders like eggs and breadcrumbs or overmixing. You need just the right ratio to hold everything together without drying it out. Make sure to follow the ingredient amounts closely, and mix gently until just combined.

How do I know when it’s done?

Use a meat thermometer to check the internal temperature at the center of your garlic parmesan chicken meatloaf . It should read 165°F (74°C) to ensure it's fully cooked and safe to eat. Avoid slicing it right away let it rest for about 10 minutes to keep all those savory juices inside.

Can I use ground turkey instead?

Definitely! Ground turkey works as a one-to-one substitute for chicken in this recipe. The result is very similar moist, tender, and flavorful. Just be sure to use ground turkey with a bit of fat (like 93/7) to keep your garlic parmesan chicken meatloaf from drying out.

What can I add for more moisture?

If your meatloaf feels dry, a few easy fixes will help: Add a splash more milk to the mix Increase the onion slightly (it releases moisture as it cooks) Don’t skip the olive oil brushing before baking You can also fold in a tablespoon of sour cream or Greek yogurt for richness These small tweaks go a long way in keeping your garlic parmesan chicken meatloaf juicy and flavorful.

Garlic Parmesan Chicken Meatloaf – The Best Juicy Recipe Ever

Description

This garlic parmesan chicken meatloaf is juicy, cheesy, and easy to make. A family-favorite dinner with bold flavor and a golden crust.

Ingredients

Scale

1½ lbs ground chicken
¾ cup seasoned breadcrumbs
½ cup grated Parmesan cheese
2 large eggs
4 cloves garlic, minced
½ yellow onion, finely chopped
¼ cup milk
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ cup shredded mozzarella cheese (optional for topping)
1 tablespoon olive oil (for brushing)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large bowl, whisk eggs and milk together.
Add breadcrumbs, Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix until combined.
Add ground chicken and gently fold until just mixed do not overwork.
Shape mixture into a loaf on the baking sheet or press into a loaf pan.
Brush the top with olive oil.
Bake for 40 minutes or until internal temperature reaches 155°F.
If using mozzarella, sprinkle on top and bake for another 5–10 minutes until melted and loaf reaches 165°F.
Let rest for 10 minutes before slicing and serving.

Nutrition

Serving Size: 6
Calories: ~310
Fat: 15g
Carbohydrates: 11g
Protein: 29g