Mediterranean Easy Garlic Parmesan Chicken Meatloaf
This chicken meatloaf is a lighter, Mediterranean-inspired take on the classic. Juicy ground chicken is blended with Parmesan, garlic, herbs, and panko for the perfect balance of flavor and tenderness. It bakes up golden and aromatic, making it an easy family dinner that pairs beautifully with roasted vegetables, mashed potatoes, or a crisp salad.
Time: About 1 hour (15 minutes prep, 45 minutes baking)
Ingredients
2 lbs ground chicken
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
2 large eggs
4 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
½ tsp dried basil
½ tsp dried parsley
½ tsp salt
½ tsp black pepper
¼ cup whole milk (or ½ cup milk or chicken broth for extra flavor)
1 tsp Italian seasoning (optional, or mix of dried basil, oregano, thyme)
¼ cup fresh parsley, chopped (optional)
Instructions
Preheat the Oven:
Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment paper.
Mix the Ingredients:
In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, milk (or broth), and Italian seasoning (if using).
Add fresh parsley if desired. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep it tender.
Shape the Meatloaf:
Transfer the mixture into the prepared loaf pan. Press lightly to shape it into an even loaf.
Bake:
Bake for 40–45 minutes, or until the internal temperature reaches 165°F (74°C).
If desired, broil for the last 2–3 minutes for a golden top.
Rest and Serve:
Let the meatloaf rest for 10 minutes before slicing.
Garnish with extra parsley and serve warm.
Tips
Don’t overmix: Mix the ingredients just until combined to keep the meatloaf moist and tender.
Check doneness with a thermometer: Chicken meatloaf should reach 165°F (74°C) at the center.
Line the pan: Use parchment paper or lightly grease the loaf pan for easier slicing and cleanup.
Rest before slicing: Let the meatloaf rest for 10 minutes so the juices settle and slices hold together.
Extra flavor boost: Use chicken broth instead of milk for more savory depth.
Variations
Cheese swap: Try Romano or Pecorino instead of Parmesan for a sharper flavor.
Herb upgrade: Add fresh basil, oregano, or thyme for a brighter Mediterranean profile.
Veggie boost: Mix in finely grated zucchini, carrots, or spinach for moisture and nutrition.
Spicy kick: Add a pinch of crushed red pepper flakes or chili powder.
Glaze it: Brush the top with olive oil mixed with a little tomato paste, balsamic vinegar, or even pesto before baking.
Mini loaves: Shape into individual mini meatloaves or muffins for faster cooking (about 20–25 minutes).
Q&A
Q: Can I use ground turkey instead of chicken?
A: Yes, ground turkey works perfectly. It will be slightly richer but just as tender.
Q: How do I keep the meatloaf from drying out?
A: Don’t skip the milk or broth, and avoid overbaking. Resting the loaf after cooking also helps retain moisture.
Q: Can I make this ahead of time?
A: Yes. You can assemble the mixture, cover, and refrigerate up to 24 hours before baking. Leftovers also freeze well for up to 3 months.
Q: Do I need a loaf pan?
A: A loaf pan gives a neat shape, but you can also shape the mixture into a free-form loaf on a baking sheet.
Nutrition Facts
(per serving, based on 6 servings)
Calories: ~290
Protein: 34g
Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 1g
Fat: 14g
Saturated Fat: 5g
Sodium: 480mg
(Values are approximate and may vary based on ingredients and serving sizes.)
Final Conclusion
Mediterranean Easy Garlic Parmesan Chicken Meatloaf is a light yet comforting dish that’s flavorful, moist, and family-friendly. The Parmesan and herbs bring a savory Mediterranean twist, while the garlic adds depth. It’s simple enough for weeknights but special enough for gatherings. Serve it with roasted vegetables, mashed potatoes, or a fresh side salad for a wholesome, well-rounded meal.