Ingredients
- Ground Chicken (1.5 lbs)
- Freshly Grated Parmesan Cheese (1/2 cup)
- Panko Breadcrumbs (1/2 cup)
- Whole Milk (1/4 cup)
- Large Egg (1)
- Minced Garlic (2 cloves)
- Dried Italian Seasoning (1 teaspoon)
- Ketchup (1/4 cup)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly coat a standard loaf pan with cooking spray.
- Step 2: In a large bowl, whisk together the egg, milk, minced garlic, and Italian seasoning. Add the Panko breadcrumbs and let the mixture stand for 5 minutes to allow the breadcrumbs to absorb the liquid.
- Step 3: Add the ground chicken and the grated Parmesan cheese to the bowl. Use your hands to gently mix all the ingredients until they are just combined. Be careful not to overmix, as this can result in a tough meatloaf.
- Step 4: Shape the meat mixture into an elongated loaf shape directly onto the prepared baking sheet (or press into the loaf pan). Spread the 1/4 cup of ketchup evenly over the top surface of the meatloaf.
- Step 5: Bake for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C). Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- Mix the chicken gently by hand until just combined; since ground chicken is lean, overmixing is the fastest route to a tough, dry meatloaf.
- Keep cooled leftovers sealed in the refrigerator for up to four days, or freeze pre-sliced portions wrapped tightly in plastic wrap and foil for quick future meals.
- For the best texture, reheat slices loosely wrapped in aluminum foil in a 300°F oven for 15 minutes instead of using the microwave, which often dries out the edges.
- Complement the rich, cheesy flavor by serving the meatloaf with a light side like garlic green beans or a crisp, lemon-dressed arugula salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American