A tender, juicy ground chicken meatloaf bursting with garlic and Parmesan flavor, finished with a golden crust and a gooey mozzarella topping. This dish brings comfort and flavor in every bite, and it's simple enough for weeknight dinners.

Why You’ll Love This Recipe

I love how this meatloaf stays incredibly moist and flavorful thanks to the combination of ground chicken, Parmesan cheese, and garlic. It’s a nice change from traditional beef meatloaf and has a lighter, yet still satisfying, taste. I also like that it’s easy to make, customizable, and great for leftovers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Grated Parmesan cheese
Breadcrumbs (panko or seasoned)
Minced garlic
Egg
Milk
Salt
Black pepper
Optional: chopped onion, Italian seasoning, fresh parsley, Worcestershire sauce
Shredded mozzarella cheese (for topping)
Olive oil

Directions

Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, garlic, egg, milk, salt, pepper, and any optional ingredients you want to include. Mix gently until just combined.
Shape the mixture into a loaf and place it in the prepared pan.
Drizzle or brush the top with olive oil to help it brown nicely.
Bake for 45 minutes, or until the internal temperature reaches 165°F (74°C).
In the last 5 minutes of baking, sprinkle shredded mozzarella over the top and let it melt and bubble.
Let the meatloaf rest for 5–10 minutes before slicing.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I like to add a pinch of red pepper flakes for a bit of heat.
Sometimes I stir chopped spinach or zucchini into the mix for added veggies.
Ground turkey can easily be swapped for the chicken.
I’ve folded cubes of mozzarella inside the loaf for gooey pockets of cheese.
Fresh herbs like basil or parsley add brightness.

Storage/reheating

Refrigerate: I keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: I wrap individual slices and freeze them for up to 3 months.
Reheat: I reheat in the oven at 350°F until warm, or in the microwave with a splash of broth to keep it moist.

FAQs

Can I make this meatloaf ahead of time?

Yes, I often prepare the mixture and shape it into a loaf, then cover and refrigerate it. I just bake it the next day.

What if I don’t have breadcrumbs?

I’ve used crushed crackers, oat flour, or almond flour as substitutes and they all work well.

How do I know the meatloaf is done?

I always use a meat thermometer and make sure it hits 165°F in the center.

Can I skip the mozzarella on top?

Definitely. I sometimes leave it off for a simpler version, or use another cheese like provolone or cheddar.

What sides go well with this?

I usually serve it with mashed potatoes, roasted vegetables, a green salad, or even garlic bread.

Conclusion

This garlic Parmesan chicken meatloaf is everything I want in a comfort food dish—flavorful, juicy, and satisfying. It’s easy to prepare, family-friendly, and even better the next day. I always find myself coming back to this recipe when I need a reliable and delicious dinner.

Melt‑in‑Your‑Mouth Garlic Parmesan Chicken Meatloaf

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4–7 servings
Category: Dinner
Method: Baking
Cuisine: American

Print Recipe

Description

A tender, juicy ground‑chicken loaf infused with garlic, Parmesan, Italian herbs, and a melty mozzarella finish—perfect for an easy and comforting dinner any night.

Instructions

Preheat oven to 375 °F (190 °C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, garlic, egg, milk, salt, pepper, and any optional ingredients. Mix until just combined.
Shape the mixture into a loaf and place it in the prepared pan.
Drizzle or brush olive oil on top for a golden crust.
Bake for about 45 minutes, or until internal temperature reaches 165 °F (74 °C).
If using mozzarella, sprinkle it on top during the last 5 minutes of baking until melted and bubbly.
Let the meatloaf rest for 5–10 minutes before slicing to retain juiciness.