Instructions
Prepare the Chicken Mixture:
In a large mixing bowl combine ground chicken grated Parmesan panko breadcrumbs eggs minced garlic garlic powder onion powder dried basil dried parsley salt black pepper and whole milk. Using clean hands or a sturdy spoon gently mix until ingredients are evenly blended. Take care not to overwork which can make meatloaf dense.
Shape the Loaf:
Transfer the chicken mixture to a parchment lined baking sheet or a lightly greased loaf pan. Shape it by hand into a loaf about eight inches long and three inches wide pressing gently to eliminate gaps but not packing it tightly. The loaf should have smooth edges to bake evenly.
Bake the Meatloaf:
Place in a preheated 375 degree oven and bake for 40 to 45 minutes. The top should begin to turn golden and the internal temperature needs to reach 165 degrees for safe eating. Check with a meat thermometer for accuracy.
Make the Garlic Parmesan Glaze:
While the meatloaf bakes melt butter in a small saucepan over medium heat. Add minced garlic and stir constantly for one to two minutes until the garlic is fragrant but not browned. Sprinkle in Parmesan cheese and chopped parsley then stir. Let it cook for another one to two minutes to slightly thicken the glaze.
Glaze and Finish Baking:
Remove the meatloaf from the oven. Brush the warm glaze all over the top and sides for full coverage and flavor. Return it to the oven and bake another five to seven minutes so the glaze can set and become glossy.
Rest and Slice:
Let the meatloaf rest for five minutes once out of the oven. This prevents it from crumbling and locks juices in. Slice with a sharp knife and serve hot garnished with extra parsley.
A slice of Parmesan Chicken Meatloaf is served on a plate.
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