This isn’t your average meatloaf. Made with ground chicken, garlic, and Parmesan, this savory, moist meatloaf melts in your mouth with every bite. Perfect for weeknight dinners, meal prep, or as a leaner alternative to traditional meatloaf β no dry or bland slices here!
π Prep & Cook Time
| Step | Time |
|---|---|
| Prep Time | 15 mins |
| Cook Time | 45β55 mins |
| Rest Time | 5β10 mins |
| Total Time | 1 hr 10 mins |
π§° Equipment Needed
- Large mixing bowl
- 9×5-inch loaf pan (or shape free-form on baking sheet)
- Baking sheet (if free-form)
- Foil (optional)
- Meat thermometer (recommended)
- Box grater (for cheese)
- Garlic press or microplane
π§ Ingredients
Meatloaf Base:
- 1 1/2 lbs ground chicken (not too lean, 90β93% preferred)
- 1 cup grated Parmesan cheese
- 1/2 cup almond flour or breadcrumbs
- 2 large eggs
- 4 garlic cloves, finely minced or grated
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup chopped parsley
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp black pepper
Optional Topping:
- 1/4 cup shredded mozzarella or more Parmesan
- Chopped parsley or basil (for garnish)
π Ingredient Notes
- Ground Chicken: Avoid using 99% fat-free breast meat β a little fat keeps it juicy.
- Parmesan: Freshly grated gives the best melt and flavor.
- Greek Yogurt: Adds moisture and tenderness.
- Almond Flour: Keeps it low-carb; use breadcrumbs if not keto.
- Garlic: Use fresh for the best flavor. Roasted garlic can add depth.
π©βπ³ Instructions
Step 1: Preheat Oven
Preheat your oven to 375Β°F (190Β°C). Lightly grease a loaf pan or line a baking sheet with parchment if shaping free-form.
Step 2: Mix the Meatloaf
In a large bowl, combine all the meatloaf ingredients: ground chicken, Parmesan, almond flour, eggs, garlic, yogurt, parsley, and seasonings. Mix gently until just combined β donβt overwork it.
Step 3: Shape and Bake
Transfer the mixture into the loaf pan or shape into a loaf on the baking sheet. Smooth the top. Bake for 45β55 minutes, or until the internal temperature reaches 165Β°F (74Β°C) in the center.
π₯ Optional: Add shredded mozzarella or extra Parmesan on top during the last 10 minutes of baking for a cheesy crust.
Step 4: Rest and Serve
Let the meatloaf rest for 5β10 minutes before slicing. Garnish with fresh herbs if desired.
π½οΈ Serving Suggestions
- Serve with garlic mashed cauliflower, steamed green beans, or a crisp salad.
- Great with low-carb marinara or ranch on the side.
π₯ Nutrition Facts (Per Slice, 1 of 6)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | 28g |
| Carbs | 3g (net) |
| Fat | 16g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 500mg |
Using almond flour and no topping cheese. Nutrition may vary based on exact brands.
π‘ Tips
- Moisture Tip: Greek yogurt ensures tenderness β donβt skip it.
- No Loaf Pan? Shape free-form and bake on parchment for a rustic crust.
- Meal Prep: Slices store well in the fridge (4 days) or freezer (2β3 months).
- Make Mini Loaves: Bake in muffin tins for portion control (reduce cook time to 25β30 minutes).
π Variations
- Spicy Kick: Add crushed red pepper or diced jalapeΓ±os to the mix.
- Buffalo Style: Add a swirl of buffalo sauce inside or on top.
- Cheddar Ranch: Swap Parmesan for sharp cheddar and Italian seasoning for ranch seasoning.
- BBQ Twist: Glaze the top with sugar-free BBQ sauce during the last 10 minutes.
