Description
A refined twist on comfort food, this meatloaf features moist ground chicken with a glossy garlic-parmesan glaze and fresh herbs.
Ingredients
Scale
- 1½ lb (700 g) ground chicken, preferably 85% lean
- 1 large egg, beaten
- ¾ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup grated Parmesan
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, smashed and minced
- 1 tbsp honey or maple syrup
- Pinch of flaky sea salt
- Extra chopped parsley and shaved Parmesan for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly oil a loaf tin or shape a free-form loaf on the sheet.
- Combine ground chicken, beaten egg, panko, minced garlic, parsley, salt, and pepper in a large bowl until just combined.
- Transfer mixture to the tin or shape into a loaf on the sheet, smoothing the top.
- Whisk Parmesan, mayonnaise, and Dijon until smooth. Brush half over the loaf.
- Bake for 25–30 minutes until internal temperature reaches 150°F (65°C).
- Prepare the glaze by heating butter and olive oil, then sauté minced garlic until fragrant.
- Brush the glaze over the loaf and return to oven for another 10–15 minutes until internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for 10 minutes before slicing. Garnish with salt, parsley, and shaved Parmesan.
Notes
Cool leftovers completely, wrap, and refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg