Your weeknight dinners just got a serious upgrade! This garlic parmesan chicken meatloaf is ultra moist, cheesy, and bursting with flavor—comfort food without the heaviness of beef.
🕒 Quick Recipe Snapshot
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Prep Time: 10 minutes
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Cook Time: 45 minutes
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Total Time: 55 minutes
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Servings: 6 slices
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Dietary Info: Gluten-Free Option, High Protein, Low Carb
🛒 Ingredients Checklist
For the Meatloaf:
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1.5 lbs ground chicken (or turkey)
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1/2 cup breadcrumbs (or almond flour for gluten-free)
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1/2 cup grated Parmesan cheese
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1/4 cup plain Greek yogurt (for moisture)
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1 egg
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4 garlic cloves, minced
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1 tbsp Italian seasoning
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1 tsp onion powder
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1/2 tsp salt
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1/2 tsp black pepper
For the Topping:
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1/4 cup shredded mozzarella
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2 tbsp grated Parmesan
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1 tbsp chopped fresh parsley (for garnish)
👩🍳 How to Make Garlic Parmesan Chicken Meatloaf
1. Mix the Meatloaf
In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan, Greek yogurt, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper. Don’t overmix—just until combined.
2. Shape & Bake
Grease a loaf pan or shape the mixture free-form on a parchment-lined baking sheet. Bake at 375°F (190°C) for 35 minutes.
3. Add the Cheesy Topping
Remove the meatloaf, top with shredded mozzarella and extra Parmesan. Return to the oven for another 10 minutes until the top is golden and bubbly.
4. Rest & Serve
Let the meatloaf rest for 10 minutes before slicing. Sprinkle with parsley and serve warm
Why You’ll Love This Recipe
✅ Greek yogurt = moisture magic – keeps it from drying out
✅ Garlic + Parmesan – flavor bomb, like chicken parm in loaf form
✅ Gluten-free adaptable – swap breadcrumbs with almond flour
✅ Meal-prep hero – perfect for leftovers or sandwiches
🔎 Ingredient Insights & Swaps
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Ground Chicken – Opt for a mix of thigh and breast meat for extra juiciness.
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Greek Yogurt – This is the secret weapon! Adds richness and keeps the loaf moist.
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Breadcrumbs – Use gluten-free crumbs or almond flour for GF folks.
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Parmesan Cheese – Adds depth and saltiness. Freshly grated is best!
Substitutions:
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🧀 No mozzarella? Swap for provolone or fontina.
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🧄 Garlic lovers? Add a pinch of garlic powder to the topping.
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🧂 Watching sodium? Use low-sodium Parmesan and skip added salt.
🍽️ Variations & Serving Suggestions
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Mini Meatloaves: Portion into a muffin tin and reduce bake time to 25 mins.
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Spicy Twist: Add crushed red pepper or diced jalapeños to the mix.
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Make it Italian: Serve with warm marinara and a sprinkle of fresh basil.
🧡 Pair With:
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Garlic mashed potatoes
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Roasted green beans or zucchini
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A side of marinara sauce for dipping
🧊 Storage & Make-Ahead Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Slice and wrap individually for freezer storage. Lasts up to 3 months.
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Reheating: Microwave in 30-second bursts or warm slices in a 350°F oven until heated through.
❓ FAQs
Q: Can I use ground turkey instead of chicken?
A: Yes, turkey works perfectly—just use a mix of dark and white meat for best texture.
Q: How do I know it’s cooked?
A: Use a meat thermometer. It should read 165°F in the center.
Q: Can I make this dairy-free?
A: Skip the cheese and yogurt, and use a dairy-free binder like mashed avocado or a flax egg.
📝 Kristy’s Kitchen Note
I created this recipe when I wanted the cozy vibes of meatloaf but with a lighter, fresher feel. The garlic and Parmesan give it that indulgent flavor we all crave, but the lean chicken and Greek yogurt keep it healthy and WW-friendly. My kids love it with marinara for dipping, and I love that it reheats like a dream. It’s a total win-win.
Let’s Connect!
Tried this Garlic Parmesan Chicken Meatloaf? Snap a pic and tag me @KristyCooks! I love seeing your creations and hearing how you make them your own. 💬👇