Ingredients
Scale
- 1.25 pounds ground chicken (93% lean or higher)
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- 1/4 cup milk (any kind) or unsalted chicken broth
- 1/4 cup finely minced yellow onion
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Optional Glaze:
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar (optional, for sweetness)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line a baking sheet with parchment paper if forming a free-standing loaf.
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, 1/2 cup grated Parmesan cheese, beaten egg, milk or chicken broth, minced yellow onion, minced garlic, chopped fresh parsley, Italian seasoning, salt, and black pepper.
- Gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf. Your hands are the best tool for this step!
- Form the mixture into a compact loaf shape. You can either press it into the prepared loaf pan or shape it free-form on the lined baking sheet. For a free-form loaf, aim for a rectangle about 8×4 inches.
- If using the optional glaze: In a small bowl, whisk together the tomato paste, balsamic vinegar, and brown sugar (if using). Spread this mixture evenly over the top of the meatloaf.
- Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The top should be nicely browned.
- Once cooked, remove the meatloaf from the oven. If you desire extra cheesiness, sprinkle a little more Parmesan cheese over the top and let it melt from the residual heat. Let the meatloaf rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and tender result.
Notes
For a gluten-free version, use gluten-free panko breadcrumbs. To make this recipe even faster, prepare the meatloaf mixture the night before and refrigerate. Simply form and bake when ready! This meatloaf pairs beautifully with mashed potatoes, roasted vegetables like asparagus or green beans, or a fresh garden salad. Leftovers are fantastic in sandwiches or crumbled over pasta with a light marinara.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg