Parmesan Chicken Meatloaf

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A deliciously baked Parmesan Chicken Meatloaf served with herbs and cheese
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I love a good meatloaf, and my Parmesan Chicken Meatloaf brings comfort with bright cheese and warm herbs. I keep this recipe simple so you can make it any night. The texture is tender and the crust is lightly golden.

Dad James always asks for a second slice, and Mom Eva says the smell takes her back. Sister Jennifer calls it the dish that fixes a rough day.

Your Ingredients List

  • 1 1/2 pounds ground chicken
  • 1 cup fresh breadcrumbs
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 small onion, very finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup marinara sauce for the top
  • 2 tablespoons olive oil for pan

My Go-To Equipment

  • 9×5 inch loaf pan or a small baking dish
  • Mixing bowl
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Food thermometer

The Simple Steps to Follow

  • Preheat the oven to 375°F (190°C).
  • Heat oil and gently cook the chopped onion until soft.
  • Let the onion cool a few minutes.
  • Mix ground chicken, breadcrumbs, egg, milk, Parmesan, garlic, parsley, oregano, salt, and pepper.
  • Fold in the cooled onion until just combined.
  • Press the mix into the prepared loaf pan.
  • Spread marinara sauce on top of the meatloaf.
  • Bake for 45 to 55 minutes until firm and the center reaches 165°F.
  • Let the meatloaf rest 10 minutes before slicing.

Parmesan Chicken Meatloaf

Healthy Twists on a Classic

I often swap white breadcrumbs for whole wheat or oats to add fiber. You can use low fat milk and skip extra oil to cut calories. For a garlic boost try a lighter garlic parmesan version by following my small changes in that guide for bold flavor without extra fat: lighter garlic parmesan version.

Serving Suggestions From My Table

I like to serve slices with roasted green beans and mashed potatoes. A simple side salad with lemon vinaigrette brightens the plate. For a fun twist, serve with a creamy side like these pillows that pair well with Parmesan flavors: chicken pillows with creamy parmesan sauce.

Getting It Just Right

I test doneness with a meat thermometer to avoid dry meatloaf. The center should read 165°F. Letting the loaf rest keeps juices inside and makes slicing clean.

How to Store Leftovers

Cool the meatloaf fully before storing. Wrap slices in foil or place in an airtight container. Refrigerate for up to four days or freeze for up to three months. Thaw overnight in the fridge and reheat gently in a low oven.

Enjoy Every Moment

I like to plate this meatloaf when the house is warm and the family is ready to sit. We eat slowly and talk about the day. This recipe makes weeknights feel a little special.

A Few Common Questions

Can I use ground turkey instead of chicken in Parmesan Chicken Meatloaf?

Yes, you can use ground turkey instead of chicken, but the flavor will be milder. I add an extra tablespoon of Parmesan if I use turkey to keep the taste bright.

What do I do if my Parmesan Chicken Meatloaf is dry?

If the meatloaf gets too dry, I serve it with a spoonful of warm marinara or a light gravy. You can also mix in an extra egg or a bit more milk next time to add moisture.

Can I make Parmesan Chicken Meatloaf into individual servings?

To make individual servings, form the mix into small patties and bake on a sheet at 375°F for 20 to 25 minutes. The cook time is shorter, and you get crisp edges.

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parmesan chicken meatloaf 2026 01 30 220044 1 Parmesan Chicken Meatloaf

Parmesan Chicken Meatloaf

  • Author: sarah
  • Total Time: 70 minutes
  • Yield: 4 servings 1x
  • Diet: Poultry
Print Recipe

Description

A comforting and flavorful chicken meatloaf with Parmesan cheese and a hint of herbs.

Ingredients

Scale
  • 1 1/2 pounds ground chicken
  • 1 cup fresh breadcrumbs
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 small onion, very finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup marinara sauce for the top
  • 2 tablespoons olive oil for pan

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat oil and gently cook the chopped onion until soft.
  3. Let the onion cool a few minutes.
  4. Mix ground chicken, breadcrumbs, egg, milk, Parmesan, garlic, parsley, oregano, salt, and pepper.
  5. Fold in the cooled onion until just combined.
  6. Press the mix into the prepared loaf pan.
  7. Spread marinara sauce on top of the meatloaf.
  8. Bake for 45 to 55 minutes until firm and the center reaches 165°F.
  9. Let the meatloaf rest 10 minutes before slicing.

Notes

For variation, use whole wheat breadcrumbs or oats and low-fat milk. Best served with roasted green beans and mashed potatoes.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: meatloaf, chicken meatloaf, Parmesan, comfort food, easy dinner

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