Packed with flavor from garlic, Parmesan, and sautéed onions
A lighter, leaner option using ground chicken
Simple ingredients and minimal prep
Great for meal prep—leftovers store well
Perfect balance of moist, tender texture and cheesy crust
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground chicken 4 cloves fresh garlic, minced 1 cup grated Parmesan cheese 1 cup breadcrumbs (plain or Italian-seasoned) 2 large eggs 1 medium onion, diced 2 tablespoons low-sodium soy sauce 1 teaspoon salt 1 teaspoon black pepper
Directions
Step 1 – Preheat Oven I preheat the oven to 375°F (190°C) and lightly grease a baking dish with nonstick spray.
Step 2 – Sauté the Onions In a small skillet, I cook the diced onions over medium heat until they’re soft and slightly golden, about 5 minutes.
Step 3 – Mix the Ingredients In a large bowl, I combine the ground chicken, sautéed onions, minced garlic, breadcrumbs, eggs, soy sauce, salt, pepper, and half of the Parmesan cheese. I mix just until everything comes together—overmixing can make the loaf dense.
Step 4 – Shape the Meatloaf I shape the mixture into a loaf directly in the greased baking dish. For extra flavor and a nice crust, I sprinkle the rest of the Parmesan on top. Sometimes I add a dash of paprika or Italian seasoning here too.
Step 5 – Bake I bake the meatloaf for 45–50 minutes, or until it reaches an internal temperature of 165°F (74°C).
Step 6 – Rest and Slice Once out of the oven, I let it rest for 10 minutes before slicing. This keeps the juices in and makes for cleaner cuts.
Servings and Timing
Yield: Serves approximately 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
Veggie Boost I sometimes add chopped spinach or bell peppers for color and nutrients.
Herbed Version Fresh parsley, basil, or rosemary add great depth to the flavor.
Mini Loaves I divide the mixture into mini loaves or use a muffin tin for faster baking and easy portions.
Cheese Swap I’ve also tried it with a mix of mozzarella and Parmesan for a milder, gooier center.
Storage/Reheating
To Store I keep leftovers in an airtight container in the fridge for up to 3 days.
To Freeze Once cooled, I wrap slices or the whole loaf tightly and freeze for up to 3 months. I thaw overnight in the fridge before reheating.
To Reheat I reheat slices in the microwave or covered in the oven at 300°F until warmed through.
FAQs
Can I use turkey instead of chicken?
Yes, ground turkey works just as well and gives a similar texture and flavor. I’ve swapped it in many times.
What breadcrumbs should I use?
Both plain and Italian-seasoned work. I usually go with Italian for extra flavor without needing extra herbs.
How do I keep it from getting dry?
I make sure not to overbake and include moist ingredients like eggs, soy sauce, and onions. Letting it rest after baking also helps lock in the juices.
Can I add vegetables to the mix?
Absolutely. Finely chopped spinach, bell peppers, or grated zucchini blend in well and boost nutrition without affecting texture.
Is it good for meal prep?
Yes! I slice leftovers and use them for sandwiches, wraps, or reheated meals throughout the week.
Conclusion
This Garlic Parmesan Chicken Meatloaf is one of those go-to recipes that always delivers. It’s comforting, flavorful, and easy to throw together with basic pantry ingredients. I love how it transforms ground chicken into something special and satisfying. Whether I’m cooking for family or meal prepping for the week, this dish never lets me down.
This moist, cheesy meatloaf made with lean ground chicken, garlic, and Parmesan is a flavorful twist on a family favorite — easy to prep, bake, and love.
Author:Ella
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:Serves approximately 6
Category:Main
Method:Baking
Cuisine:American
Ingredients
1 lb ground chicken
4 cloves fresh garlic, minced
1 cup grated Parmesan cheese (divided)
1 cup breadcrumbs (plain or Italian-seasoned)
2 large eggs
1 medium onion, diced
2 tbsp soy sauce (low-sodium recommended)
1 tsp salt
1 tsp black pepper
Instructions
Preheat oven to 375°F (190°C) and grease a baking dish.
Sauté diced onion in a skillet over medium heat for about 5 minutes, until softened.
In a large bowl, combine ground chicken, sautéed onions, minced garlic, breadcrumbs, eggs, soy sauce, salt, pepper, and ½ cup of the Parmesan cheese. Mix until fully incorporated.
Shape the mixture into a loaf and place in the prepared baking dish.
Sprinkle the remaining Parmesan cheese on top. Optional: add paprika or Italian seasoning for extra flavor.
Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before slicing and serving.
Notes
Add chopped spinach or diced bell peppers to the mix for extra flavor and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze: wrap individual slices or the full loaf in plastic wrap and freeze for up to 3 months.
Great served with mashed potatoes, roasted vegetables, or over rice.
