Parmesan Chicken Meatloaf (Printable)

Juicy ground chicken meatloaf with Parmesan, Italian herbs, and tangy tomato glaze. A comforting Italian-American dinner.

# What You’ll Need:

→ Meats

01 - 2 lbs ground chicken

→ Cheeses

02 - 1 cup grated Parmesan cheese, plus extra for topping

→ Vegetables

03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Binders and Fillers

05 - 1 cup breadcrumbs
06 - 2 large eggs

→ Liquids

07 - 1/2 cup milk

→ Herbs and Spices

08 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Glaze

11 - 1/2 cup tomato sauce or marinara
12 - 1 tablespoon olive oil
13 - 1 teaspoon balsamic vinegar

# Directions:

01 - Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, combine the ground chicken, Parmesan cheese, diced onion, minced garlic, breadcrumbs, eggs, milk, Italian herbs, salt, and pepper. Mix gently until just incorporated — avoid overmixing to keep the texture tender.
03 - Transfer the mixture into the prepared loaf pan, pressing gently and shaping it into an even loaf.
04 - In a small bowl, whisk together the tomato sauce, olive oil, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
05 - Sprinkle additional Parmesan cheese over the glaze for a golden, savory crust.
06 - Bake for 45 to 50 minutes, or until the internal temperature reaches 165°F and the top is golden brown.
07 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve warm, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • The Parmesan melts into the meat and creates this savory, almost creamy texture that regular meatloaf never achieves.
  • That balsamic tomato glaze caramelizes in the oven and tastes like something you would get at a trattoria, not your weeknight kitchen.
02 -
  • Ground chicken releases more moisture than beef, so if your mixture feels too wet, add another tablespoon of breadcrumbs rather than overmixing.
  • The internal temperature is non negotiable here since chicken needs to reach 165 degrees Fahrenheit to be safe, so invest in a good instant read thermometer.
03 -
  • Let the meatloaf rest the full 10 minutes before cutting, because slicing too early means all those delicious juices end up on your cutting board instead of on your plate.
  • Wet your hands slightly before shaping the loaf to prevent the mixture from sticking to your fingers and to get a smoother surface for the glaze.

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