Italian-Inspired Chicken Meatloaf with Cheesy Crust
This Italian-inspired chicken meatloaf with cheesy crust is tender, juicy, and full of classic Italian flavor. Made with garlic, parmesan, and herbs, it delivers comforting flavor with a golden baked cheese topping.
Equipment
- Large mixing bowl
- Small bowl
- Loaf Pan or Baking Sheet
- Parchment Paper
Ingredients
Chicken Meatloaf
- 1 1/2 lb ground chicken
- 3/4 cup breadcrumbs
- 3/4 cup grated parmesan cheese
- 3 cloves garlic minced
- 2 large eggs
- 1/3 cup milk
- 2 tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Cheesy Crust
- 1/3 cup extra grated parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a loaf pan or baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Add the ground chicken to a large bowl and gently break it apart with your hands so it mixes evenly without becoming compacted.
- In a small bowl, whisk the eggs and milk together until smooth. This mixture helps bind the meatloaf and keeps it tender while baking.
- Add the egg mixture, breadcrumbs, parmesan, garlic, olive oil, Italian seasoning, salt, and pepper to the chicken.
- Gently mix everything together just until combined. Stop mixing once the ingredients are evenly distributed to avoid a dense texture.
- Transfer the mixture to the prepared pan or shape it into a loaf on the baking sheet. Press lightly to shape without packing tightly.
- Sprinkle extra grated parmesan evenly over the top to create the cheesy crust.
- Bake for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing to keep it juicy.
Notes
Cheesy crust tip: For extra browning, broil for 1 to 2 minutes at the end while watching closely.
Juiciness: Always rest the meatloaf before slicing.
Serving: Serve with vegetables, pasta, or salad for a complete Italian inspired meal.
Storage: Refrigerate leftovers up to 4 days.
Freezing: Freeze cooked slices up to 2 months and reheat gently.