Chicken Meatloaf With Parmesan Cheese

a serving of mashed potatoes topped with 2 slices of chicken meatloaf in a round bowl.

No ratings yet

Chicken Meatloaf With Parmesan Cheese

This Chicken Meatloaf is moist and tender thanks to a combination of breast and thigh meat, savory Parmesan, and Worcestershire sauce. It's a crowd-pleasing dinner that's packed with flavor and protein, yet quick to prep and freezer-friendly.

Prep Time15

Cook Time55

Resting Time10

Total Time1 20

Course: Main Course

Cuisine: American

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

Chicken Meatloaf:

1 pound chicken breasts boneless and skinless
1 pound chicken thighs boneless and skinless
2/3 cup panko breadcrumbs
2 shallots finely grated
2 garlic cloves grated
¾ cup finely grated Parmesan cheese
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper

Smoky BBQ glaze:

2 tablespoons BBQ sauce
2 tablespoons ketchup
1 teaspoon Worcestershire sauce

Instructions

Preheat the oven to 375°F. Line a baking sheet or loaf pan with parchment paper.
Cut the 1 pound chicken breasts and 1 pound chicken thighs into chunks and pulse them in a food processor until finely ground. Transfer the ground chicken to a large mixing bowl.
Add the 2/3 cup panko breadcrumbs, 2 shallots (finely grated), 2 garlic cloves (grated), ¾ cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons chopped fresh parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix gently with your hands just until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf about 9 inches long on the prepared baking sheet, or press it gently into a lightly greased loaf pan.

Instead of packing the meat mixture tightly, shape it gently with a light touch to keep the meat relaxed which will help it stay juicy.

Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F.
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps every slice moist.
In a small bowl, stir together 2 tablespoons BBQ sauce, 2 tablespoons ketchup, and 1 teaspoon Worcestershire sauce. Brush the mixture evenly over the top of the meatloaf, then slice it.

Notes

Serving size: 1 slice, approximately 4 to 5 oz
Swap the glaze: Brush the baked meatloaf with a thick marinara instead of the BBQ glaze for an Italian-style twist.
Tex-mex style: Swap the dried basil, oregano, and parsley for 2-3 teaspoons Mexican seasoning (like taco seasoning). Use a chipotle BBQ sauce in the glaze.
Check doneness with a thermometer: Use a digital thermometer probe to check that the loaf is cooked (rather than relying solely on the cook time) to ensure it stays juicy. Once the internal temp has reached 165°F, it's done!
Storage: Store cooled, leftover meatloaf in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Cover with foil and bake in a 300°F oven for 10-15 minutes, until warmed through to an internal temperature of 165°F. Individual slices can also be microwaved on a microwave-safe plate, covered with a damp paper towel, in 30-second bursts until heated through to an internal temperature of 165°F.

Nutrition