Chicken Meatloaf

 

Juicy Chicken Meatloaf with Mozzarella & Parmesan

Why You'll Love It:

This chicken meatloaf is moist, cheesy, and seasoned to perfection with garlic, herbs, and a hint of Italian flavor. It’s a comfort food favorite made a little lighter, but still satisfying. The melty mozzarella and savory Parmesan elevate every bite.

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Ingredients:

1½ lbs ground chicken

¾ cup breadcrumbs (Italian seasoned or plain)

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

2 eggs

3 cloves garlic, minced

1 tsp onion powder

1 tsp dried parsley

½ tsp salt

½ tsp black pepper

2 tbsp milk

2 tbsp olive oil

Optional: ¼ tsp red pepper flakes (for a little heat)

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Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

2. Sauté garlic: In a small skillet, heat olive oil over medium-low heat. Add minced garlic and sauté for about 1 minute until fragrant. Remove from heat and let cool slightly.

3. Mix the meatloaf:

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, mozzarella, eggs, sautéed garlic (with oil), onion powder, parsley, salt, pepper, and milk.

If using red pepper flakes, add them now.

4. Blend well:

Use clean hands or a spoon to gently mix until all ingredients are just combined. Don’t overmix—this helps keep the meatloaf tender.

5. Form the loaf:

Transfer the mixture to your prepared loaf pan. Press gently into an even loaf shape.

6. Bake:

Place in the center of the oven and bake for 45–55 minutes, or until the internal temperature reaches 165°F (74°C). The top should be golden and slightly crispy.

7. Rest before slicing:

Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy and allows it to firm up for clean cuts.

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Serving Suggestions:

Pair with garlic mashed potatoes, roasted green beans, or a simple side salad.

Serve slices on toasted sandwich rolls with a smear of marinara for a chicken meatloaf sandwich.

Drizzle with a little warm marinara or gravy for extra richness.

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Pro Tips:

Ground turkey can be swapped for the chicken if needed.

For extra moisture, consider adding 2 tbsp of grated onion or a spoonful of sour cream to the mix.

Leftovers keep well in the fridge for up to 3 days, or can be frozen in slices for easy reh

eating.