Melt-in-your-mouth Garlic Parmesan Chicken Meatloaf Recipe

sauté garlic and onion

Preheat a small skillet over medium heat and add 1 teaspoon olive oil. Add the minced garlic and finely chopped onion and sauté 1–2 minutes, just until fragrant and translucent. Remove from heat and let cool for 3–5 minutes.

combine wet ingredients

In a large bowl, whisk the egg, milk, Dijon mustard, and Worcestershire sauce until combined.

Add the cooled garlic-onion mixture, ground chicken, breadcrumbs, 3 tablespoons grated Parmesan, chopped parsley, salt, and black pepper to the bowl. Using clean hands or a spoon, gently mix just until everything is evenly distributed. Do not overwork the meat to keep the loaf tender.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a small loaf pan (8x4 inch or similar). Shape the chicken mixture into a loaf about 8 inches long and place it on the prepared sheet or in the pan. Smooth the top with wet or oiled hands.

Bake in the center of the preheated oven for 25–30 minutes, until the internal temperature reaches 165°F (74°C). Begin checking at 22 minutes to avoid overcooking — chicken meatloaf should be cooked through but still moist.

Remove the meatloaf from the oven. Spoon the marinara sauce evenly over the top of the loaf, using about 3/4 cup to cover. Sprinkle the shredded mozzarella evenly over the sauce, then dust with the extra 1 tablespoon grated Parmesan.

Return to the oven and bake an additional 5–8 minutes, until the cheese is melted and bubbly and edges of the sauce are simmering. If you prefer a browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Let the meatloaf rest 5–7 minutes after removing from the oven to allow juices to redistribute. Slice into 6 portions.

Garnish with fresh basil leaves. Serve each slice topped with any pan juices or extra sauce alongside cooked pasta, mashed potatoes, or steamed vegetables as desired.