Ingredients
Scale
- 1.5 lbs ground chicken (93% lean recommended)
- 1/2 cup Panko breadcrumbs
- 1/4 cup milk (any kind)
- 2 large eggs, lightly beaten
- 5 cloves garlic, minced (about 2 tablespoons)
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup yellow onion, finely diced and sautéed until softened
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Savory Glaze:
- 1/4 cup tomato paste
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 cup chicken broth (halal certified, if required)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a large mixing bowl, combine the ground chicken, Panko breadcrumbs, milk, beaten eggs, minced fresh garlic, 1/2 cup grated Parmesan cheese, sautéed onion, chopped fresh parsley, Italian seasoning, salt, and black pepper. Use your hands to gently mix until just combined, being careful not to overmix, which can make the meatloaf tough.
- Form the meat mixture into a loaf shape on the prepared baking sheet. Alternatively, press it evenly into a loaf pan.
- Prepare the Savory Glaze: In a small bowl, whisk together the tomato paste, brown sugar, apple cider vinegar, garlic powder, and chicken broth until smooth.
- Bake the meatloaf for 30 minutes. Then, remove it from the oven and brush the top generously with the prepared savory glaze.
- Return the meatloaf to the oven and continue baking for another 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The glaze should be slightly caramelized.
- Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender loaf.
- Slice the Garlic Parmesan Chicken Meatloaf and serve hot, garnished with extra fresh parsley or grated Parmesan cheese, if desired.
Notes
For an extra crispy exterior, lightly brush the loaf with olive oil before the first bake. Leftover meatloaf makes fantastic sandwiches! Store in an airtight container in the refrigerator for up to 3-4 days. You can also mix in finely diced bell peppers or spinach for added vegetables. If you prefer a milder garlic flavor, reduce the fresh minced garlic to 3 cloves.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 slice (approx. 1/6 of loaf)
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg