Ingredients
Scale
- 900 g ground chicken
- 100 g grated Parmesan cheese
- 60 g panko breadcrumbs
- 2 large eggs
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried basil
- 0.5 tsp dried parsley
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 60 ml whole milk
- For Garlic Parmesan Glaze:
- 45 g unsalted butter
- 2 garlic cloves, minced
- 25 g grated Parmesan cheese
- 1 tbsp finely chopped parsley
- Pinch of fine salt
Instructions
- Preheat oven to 190°C. Line a baking sheet with parchment or lightly grease a loaf pan.
- In a large bowl, thoroughly mix ground chicken, Parmesan, panko, eggs, minced garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk until evenly combined but not overmixed.
- Form the mixture into a loaf and transfer to the prepared baking sheet or press into a loaf pan.
- Bake for 40–45 minutes, ensuring the internal temperature reaches 74°C.
- While baking, melt butter over medium heat in a small saucepan. Add minced garlic and sauté for 1–2 minutes. Stir in Parmesan and parsley; cook another 1–2 minutes until slightly thickened. Season with a pinch of salt.
- Brush the baked meatloaf generously with the glaze and return to the oven for an additional 5–7 minutes.
- Allow to rest for 5 minutes before slicing. Garnish with additional parsley and serve.
Notes
- Avoid overmixing the meat mixture to preserve tenderness.
- For even cooking, ensure the loaf is shaped uniformly.
- Tools You’ll Need: Large mixing bowl, baking sheet or loaf pan, parchment paper, small saucepan, pastry brush, meat thermometer.
- Allergy Information: Contains dairy, eggs, and gluten.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: European