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A juicy, sliced cheese-stuffed meatloaf on a wooden board, glazed with a savory herb sauce showing the melted cheese inside.

Garlic Parmesan Chicken Meatloaf with a Savory Glaze

This savory chicken meatloaf, infused with garlic and Parmesan, is topped with a tangy-sweet glaze, offering a comforting and flavorful twist on a classic. It's a healthier yet incredibly satisfying meal perfect for any weeknight.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Meatloaf
  • 1.5 lbs ground chicken lean
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 1 large egg lightly beaten
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp milk or chicken broth
For the Savory Glaze
  • 1/4 cup ketchup
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Equipment

  • Large mixing bowl
  • 9x5 inch Loaf Pan
  • Small Saucepan
  • Whisk
  • Measuring cups and spoons
  • Meat Thermometer

Method
 

Prepare the Meatloaf
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped onion, beaten egg, chopped fresh parsley, dried oregano, salt, black pepper, and milk.
  3. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
  4. Press the mixture evenly into the prepared loaf pan.
Prepare the Savory Glaze
  1. In a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder.
  2. Bring the glaze to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 3-5 minutes. Remove from heat.
Bake the Meatloaf
  1. Bake the meatloaf in the preheated oven for 40 minutes.
  2. After 40 minutes, remove the meatloaf from the oven and carefully pour or spread about half of the savory glaze over the top of the meatloaf.
  3. Return to the oven and bake for an additional 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached with a meat thermometer. The glaze should be slightly caramelized.
  4. Once baked, remove the meatloaf from the oven and let it rest in the pan for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moister meatloaf.

Notes

For an extra layer of flavor, consider adding 1/4 cup of finely chopped bell pepper or shredded carrot to the meatloaf mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also makes great sandwiches!