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Fresh & Flavorful Parmesan Chicken Meatloaf

Rose
This Parmesan Chicken Meatloaf is a lighter twist on the classic comfort food, made with juicy ground chicken, savory Italian chicken sausage, fresh herbs, and plenty of grated Parmesan. Finished with a rich garlic butter sauce, it’s tender, flavorful, and perfect for both weeknight dinners and special gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • loaf pan
  • large mixing bowl
  • mixing spoon
  • small saucepan
  • whisk
  • meat thermometer

Ingredients
  

  • 1 pound ground chicken
  • 0.5 pound Italian chicken sausage (casings removed)
  • 3-4 cloves garlic, minced
  • 0.5 small onion, finely chopped
  • 1 large egg
  • 1 egg yolk
  • 0.25 cup half-and-half
  • 0.75 cup Italian-style breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup chicken broth
  • 0.25 cup white wine
  • 3 tablespoons cold butter, cubed
  • 1-2 cloves garlic, minced (for sauce)
  • 2 tablespoons grated Parmesan (for sauce)
  • 1 tablespoon fresh parsley (for sauce)
  • 1 pinch crushed red pepper (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine ground chicken, chicken sausage, garlic, onion, egg, egg yolk, half-and-half, breadcrumbs, Parmesan, parsley, salt, and pepper. Mix gently until just combined, avoiding overmixing.
  • Transfer the mixture to the prepared pan and shape into a loaf. Sprinkle extra Parmesan over the top. Bake for 40–50 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.
  • While the meatloaf bakes, combine chicken broth, white wine, and garlic in a small saucepan. Bring to a gentle simmer and reduce slightly. Lower heat and whisk in cold butter cubes one at a time until smooth. Stir in Parmesan, parsley, and crushed red pepper, then remove from heat.
  • Slice the rested meatloaf and spoon the warm garlic butter sauce over each piece before serving.

Notes

Do not overmix the meat mixture to keep the texture tender. Use a meat thermometer and remove from the oven at 165°F for best results. You can substitute the white wine with extra chicken broth and 1–2 teaspoons lemon juice. Whole milk or Greek yogurt can replace half-and-half. Let the meatloaf rest at least 10 minutes before slicing to retain juices.

Nutrition

Calories: 380kcalCarbohydrates: 14gProtein: 34gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 620mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 4mgCalcium: 220mgIron: 2mg
Keyword chicken meatloaf recipe, easy weeknight dinner, garlic butter meatloaf, parmesan chicken meatloaf
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