Mediterranean Parmesan Chicken Meatloaf
This meatloaf gives you the comfort of the classic version but with lighter flavors and a Mediterranean profile. Ground chicken keeps it tender, parmesan adds richness, and herbs, sun-dried tomatoes and garlic round it out. It slices cleanly, reheats well and works for weeknights or meal prep.
Total Time: About 1 hour
Servings: 6
Ingredients
For the meatloaf:
1½ pounds ground chicken
½ cup grated Parmesan
½ cup breadcrumbs
2 eggs, lightly beaten
½ small onion, finely minced
3 cloves garlic, minced
⅓ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
For the topping:
¼ cup tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
1 tablespoon olive oil
Pinch of oregano
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment or grease well.
Add the ground chicken, Parmesan, breadcrumbs and eggs to a large bowl.
Stir in the onion, garlic, sun-dried tomatoes, parsley, oregano, basil, salt and pepper.
Drizzle in the olive oil to help keep the meatloaf juicy.
Mix everything gently with your hands until combined. Don’t overwork it.
Transfer the mixture into the loaf pan and press it lightly so it holds its shape.
Whisk together tomato paste, balsamic, honey, olive oil and oregano.
Spread the topping over the meatloaf in an even layer.
Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C).
Let it rest for 10 minutes before slicing so the juices redistribute.
Tips
Use freshly grated Parmesan for better flavor and moisture.
Don’t skip the olive oil. Chicken is lean, so the oil helps keep the meatloaf tender.
Chop the onion finely to avoid large raw bits in the loaf.
Use sun-dried tomatoes packed in oil; they’re softer and more flavorful.
Mix gently. Over-mixing can make chicken dense.
Add a bit more breadcrumbs if the mixture feels too wet.
Let it rest after baking so it slices neatly.
Bake uncovered for a better glaze.
Check doneness with a thermometer, not guesswork.
If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Variations
Spinach Parmesan: Add a handful of chopped spinach.
Mediterranean Olive: Mix in ¼ cup chopped Kalamata olives.
Feta Blend: Replace half the Parmesan with crumbled feta.
Spicy Kick: Add red pepper flakes or a spoon of harissa.
Herb-Heavy: Add fresh basil or dill for a brighter taste.
Roasted Pepper: Stir in diced roasted red peppers.
Lemon Zest: Add zest for a fresh citrus note.
Pesto Chicken Loaf: Add a spoon of basil pesto to the mixture.
Cheesy Center: Press a strip of mozzarella into the middle before baking.
Gluten-Free: Use almond flour instead of breadcrumbs.
Q&A
Can I use turkey instead of chicken?
Yes. It cooks the same way and works well with the flavors.
How do I keep chicken meatloaf from drying out?
Add olive oil and don’t overcook. Resting helps too.
Can I make it ahead?
Assemble it, cover and refrigerate for up to 24 hours. Bake when ready.
Can I freeze it?
Freeze the baked meatloaf whole or sliced. Reheat in the oven for best texture.
Do I need a loaf pan?
No. Shape it by hand on a baking sheet for a crispier exterior.
Can I add vegetables?
Sure. Grated zucchini or carrots work well if squeezed dry first.
Can I double the recipe?
Yes. Use two loaf pans or a larger baking dish.
Why sun-dried tomatoes?
They bring concentrated flavor and moisture without watering down the loaf.
Can I skip the topping?
You can, but it adds flavor and keeps the surface from drying out.
What can I serve it with?
Roasted potatoes, couscous, a Greek salad or sautéed greens.
Nutrition
(per serving, approximate)
Calories: 320
Fat: 17g
Carbs: 10g
Protein: 32g
Fiber: 1g
Sugar: 3g
Conclusion
This meatloaf gives you the kind of warmth you expect from a classic comfort dish, but the flavors lean lighter and fresher. Ground chicken absorbs herbs well, and the Parmesan brings richness without weighing things down. The sun-dried tomatoes add a savory sweetness that holds up during baking and gives the loaf a Mediterranean profile. They break up the texture in a way that keeps the meatloaf interesting without overpowering the other ingredients. The herbs and garlic build a familiar base, and the topping ties everything together with a mix of tomato, balsamic and honey.