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Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf with a buttery golden-brown crust and a juicy, tender center. Ground chicken bakes quickly with melted mozzarella and nutty parmesan, while a garlicky breadcrumb mix helps the top turn crisp.
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Prep Time 30 minutes
Cook Time 27 minutes
resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf mixture
  • 1.5 lb ground chicken
  • 0.5 cup grated parmesan cheese
  • 0.5 cup shredded mozzarella
  • 0.6667 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 0.25 cup milk
  • 2 tbsp melted butter for brushing the top
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 375°F and line a loaf pan with parchment for easy release.
  2. In a large bowl, combine ground chicken, parmesan, mozzarella, breadcrumbs, egg, garlic, milk, and Italian seasoning, then season with salt and pepper.
  3. Mix gently until just combined, then press the mixture into the prepared pan so it holds its shape.
Bake
  1. Brush the top with melted butter and sprinkle a little extra parmesan over the surface for a golden top.
  2. Bake for 25-28 minutes at 375°F until the meatloaf is golden and cooked through, with visible browning on top.
Rest and serve
  1. Rest the meatloaf for 5 minutes before slicing so the cheese sets and the pieces hold together.

Notes

Pro tip: press the mixture firmly into the pan so it slices cleanly; a brief 5-minute rest helps the melted mozzarella set. Store leftovers in the refrigerator up to 3 days in a covered container. Freezing is not recommended because the texture can soften after thawing. For a lighter option, use low-fat mozzarella or reduce the butter topping to 1 tbsp while keeping the bake time the same.