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Macro shot of Garlic Parmesan Chicken Meatloaf showing the moist fibrous chicken and garlic flecks.

Garlic Parmesan Chicken Meatloaf with a Blistered Cheese Crust

This Garlic Parmesan Chicken Meatloaf features a golden, blistered parmesan crust and a moist, garlic-infused interior. A high-protein, Pinterest-perfect dinner that is easy to make and visually stunning for any weeknight meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 lbs Ground Chicken Preferably a mix of breast and thigh
  • 1 cup Panko Breadcrumbs 1 cup (60g)
  • 1.5 cups Parmesan Cheese 1.5 cups (150g), freshly grated and divided
  • 6 cloves Garlic Freshly minced
  • 2 Large Eggs Beaten
  • 1/4 cup Whole Milk 1/4 cup (60ml)
  • 1/4 cup Fresh Parsley Finely chopped
  • 2 tbsp Olive Oil 2 tbsp (30ml)
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper Freshly ground

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Mixing Bowl Large size for mixing meat
  • 1 Meat Thermometer To ensure internal temp of 165F

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together eggs, milk, olive oil, minced garlic, parsley, salt, and pepper. Stir in the panko breadcrumbs and let sit for 2 minutes to hydrate.
Mixing and Baking
  1. Add ground chicken and 1/2 cup (50g) of the parmesan cheese to the bowl. Gently fold with your hands until just combined. Do not overmix.
  2. Form the mixture into a 9x5 inch loaf on the prepared baking sheet. Bake for 40-45 minutes until the internal temperature reaches 160°F (71°C).
The Crust Finish
  1. Remove the loaf from the oven and set the broiler to high. Sprinkle the remaining 1 cup of parmesan cheese over the top, allowing some to fall naturally down the sides.
  2. Broil for 3-5 minutes until the cheese is bubbling, blistered, and golden brown. Let rest for 10 minutes before slicing.

Notes

Don't skip the resting period; it ensures the juices stay inside the loaf.
Use freshly grated parmesan from a block for the best 'blister' effect.