Garlic Parmesan Chicken Meatloaf That's Actually Juicy — Ready in Under an Hour
A tender, garlicky meatloaf made with ground chicken, Parmesan, and a simple panade that locks in moisture. The ketchup glaze caramelizes beautifully in the oven. Ready in 55 minutes, it's the weeknight dinner that will change your mind about chicken meatloaf forever.
Equipment
- Large Mixing Bowl
- Loaf pan (9x5-inch) or rimmed baking sheet
- Measuring Cups and Spoons
- Microplane or box grater
- Small bowl for glaze
- Rubber spatula or clean hands
- Instant-read thermometer
Ingredients
- 1/2 cup plain breadcrumbs (or panko)
- 1/3 cup milk (whole milk preferred)
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried Italian seasoning
- 2 lbs ground chicken (mix of breast and thigh)
Glaze
- 1/2 cup ketchup
- 1 tablespoon brown sugar (light or dark)
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x5-inch loaf pan with cooking spray or butter.
- Make the panade: In a large mixing bowl, combine the breadcrumbs and milk. Stir with a fork until it forms a thick paste. Let sit for 2 minutes.
- Add the Parmesan, minced garlic, egg, salt, pepper, and Italian seasoning to the panade. Stir until evenly combined (it will look like a chunky paste).
- Add the ground chicken to the bowl. Using your hands or a rubber spatula, gently mix just until no streaks remain. Do not overmix.
- Transfer the mixture to the prepared loaf pan. Press gently to shape, smoothing the top with a spoon. (For a free-form loaf on a baking sheet, shape into an 8x4-inch loaf.)
- Make the glaze: In a small bowl, stir together ketchup, brown sugar, and garlic powder until smooth.
- Spread about half the glaze evenly over the top of the meatloaf. Reserve the rest.
- Bake at 375°F for 30 minutes. Remove from the oven, carefully pour off any accumulated liquid, then spread the remaining glaze on top.
- Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 165°F when measured at the center.
- Let the meatloaf rest in the pan for 10 minutes (do not skip this step). Transfer to a cutting board, slice into thick pieces, and serve.
Notes
Tips for success: Use a mix of ground chicken thigh and breast for best moisture. Freshly grated Parmesan makes a big difference in flavor and texture. The 2-minute panade rest is crucial — don't skip it. Let the meatloaf rest exactly 10 minutes before slicing to keep it juicy. If baking on a sheet pan, start checking temperature at 40 minutes total. Leftovers keep in the fridge for 4 days or freeze for up to 3 months. Reheat in a 350°F oven for best results.