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Garlic Parmesan Chicken Meatloaves

Individual chicken meatloaves packed with savory garlic, nutty Parmesan, and herbs, topped with a sweet and tangy glaze. A lighter, faster, and more flavorful take on a classic comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 meatloaves
Course: Main Course
Cuisine: American
Calories: 315

Ingredients
  

For the Chicken Meatloaves
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 2 lbs ground chicken
  • 1 cup Panko breadcrumbs
  • 1 cup Parmesan cheese freshly grated
  • 2 eggs lightly beaten
  • 0.5 cup plain Greek yogurt
  • 0.25 cup fresh parsley finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Glaze
  • 0.33 cup ketchup
  • 1 tsp Worcestershire sauce

Equipment

  • Mixing bowls
  • Baking sheet
  • Small skillet
  • Instant-Read Thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it.
  2. Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for 60-90 seconds until fragrant. Remove from heat and let cool.
  3. In a large bowl, combine the ground chicken, sautéed garlic, Panko, Parmesan, eggs, Greek yogurt, parsley, Worcestershire sauce, Italian seasoning, salt, and pepper.
  4. Mix gently with hands or a spatula until just combined. Do not overmix.
  5. Divide the mixture into 6 equal portions. Shape each into an oblong loaf and place on the prepared baking sheet.
  6. Bake for 20 minutes.
  7. Meanwhile, prepare the glaze by mixing ketchup and Worcestershire sauce in a small bowl.
  8. After 20 minutes, remove meatloaves from oven. Brush the tops and sides generously with the glaze.
  9. Return to oven and bake for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Let the meatloaves rest for 5-10 minutes before serving.

Notes

For a gluten-free version, use gluten-free breadcrumbs. Do not overmix the meatloaf mixture to avoid a dense texture. Letting the meatloaves rest after baking is crucial for juiciness.