Garlic Herb Chicken Meatloaf Recipe

Let me tell you about this garlic herb chicken meatloaf that’s about to become your new favorite comfort food—it’s like a warm hug that totally doesn’t disappoint, with flavors that will have you daydreaming about seconds before you’ve even finished your first serving.

I love creating recipes that are both flavorful and wholesome, and my Garlic Herb Chicken Meatloaf is no exception. Made with lean ground chicken, it’s enhanced by the savory notes of garlic, fresh parsley, and grated Parmesan.

Take a closer look, and you’ll see why I love this healthy twist on a classic meatloaf! 1.

Delicious. It’s packed with flavor!

2. Nutritious.

It’s light, yet so satisfying! 3.

Comforting. I think it’s a perfect dish to serve on a family dinner night.

Ingredients

• Ground chicken: Lean protein source, low in fat, helps build muscles.
• Breadcrumbs: Add texture, bind ingredients, moderate carbohydrate source.
• Parmesan cheese: Provides umami flavor, high in calcium, adds creaminess.
• Fresh parsley: Rich in vitamins A, C, K; adds freshness, vibrant color.
• Garlic: Enhances flavor, contains antioxidants, supports immune health.
• Onion: Adds natural sweetness and depth, contains fiber, promotes digestion.
• Egg: Binds ingredients, adds protein and moisture, enriches texture.

Ingredient Quantities

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup ketchup (optional, for topping)

How to Make this

1. Set your oven to 375 °F (190 °C) and lightly grease a loaf pan.

2. In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, onion, egg, Worcestershire sauce, and olive oil.

3. Incorporate thyme, salt, pepper, rosemary, basil, and oregano into the blend. Combine until just mixed; avoid overmixing.

4. Pour the blended mixture into the loaf pan that has been readied ahead of time, pressing down lightly to make sure there are no trapped air pockets.

5. Evenly spread the ketchup on top of the meatloaf for a glossy, flavorful crust. This is truly optional.

6. Put the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until the inside reaches an internal temperature of 165°F (74°C).

7. Take the meatloaf from the oven and allow it to rest in the pan for 5 to 10 minutes so that it retains its juices.

8. Using a sharp knife, slice the meatloaf carefully into equal portions.

9. Serve your favorite side dishes or a salad with the garlic herb chicken meatloaf.

10. Keep any remaining food in an airtight container in the fridge for no longer than 3 days. Reheat as necessary before serving.

Equipment Needed

1. Oven
2. Loaf pan
3. Mixing bowl
4. Measuring cups and spoons
5. Cutting board
6. Knife
7. Mincing tool or garlic press
8. Mixing spoon or spatula
9. Whisk or fork (for beating the egg)
10. Meat thermometer
11. Airtight container (for storage)

FAQ

• Q: Can I use ground turkey instead of ground chicken?A: Yes, this recipe can use ground turkey instead of ground chicken.
• Q: Can I make this meatloaf gluten-free?A: Yes, use gluten-free breadcrumbs if you want the recipe to be gluten-free.
• Q: What’s the best way to ensure the meatloaf stays moist?A: Don’t overmix the things that go into the meatloaf. Don’t overcook the meatloaf. Use a meat thermometer to check for doneness.
• Q: How should I store leftovers?Store any leftover food in an airtight container in the fridge, where it will keep for up to 3 days.
• Q: Can I freeze the meatloaf?A: Yes, you can freeze the cooked meatloaf. Wrap it tightly in plastic wrap and aluminum foil before putting it in the freezer.
• Q: Is there an alternative sauce I can use instead of ketchup?A: Yes, barbecue sauce or a homemade tomato sauce can be used in place of ketchup.

Garlic Herb Chicken Meatloaf Recipe Substitutions and Variations

You can swap ground turkey for ground chicken in this recipe and get a similar lean protein outcome.
Panko can stand in for breadcrumbs and offers a lighter texture; crushed crackers can provide a different flavor.
Pecorino romano can be used in place of grated Parmesan cheese when you want a sharper flavor.
Fresh cilantro can serve as a stand-in for fresh parsley in nearly any dish. The taste is different, but the“`fresh“`ness of the herbs still shines through.
Instead of using Worcestershire sauce, try soy sauce for a similar umami depth.

Pro Tips

1. Juicy Meatloaf Tip To prevent your meatloaf from drying out, consider adding a tablespoon of milk or a few tablespoons of chicken broth to the ground chicken mixture. This will help retain moisture during baking.

2. Flavor Boost Toast the breadcrumbs slightly before mixing them into the meatloaf. This can enhance their flavor and add an aromatic element to the dish.

3. Even Cooking If you don’t have a loaf pan, shape the meatloaf mixture into a free-form loaf on a baking sheet. This can help ensure even cooking by allowing heat to circulate around the loaf.

4. Resting is Key Let the meatloaf rest for at least 10 minutes after baking. This resting period allows the juices to redistribute throughout the meatloaf, resulting in a more tender texture.

5. Crispy Crust Instead of just ketchup, try a glaze made of ketchup, a bit of brown sugar, and a dash of vinegar. Brush it on during the last 10 minutes of baking for a deliciously tangy, crispy crust.