Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always lean toward fresh garlic and good-quality Parmesan because they’re the stars of the flavour profile. When I’m shopping, I look for chicken that’s fresh and preferably organic or free-range—it really makes a difference. Breadcrumbs help bind the meatloaf, but I often use panko for a lighter texture. Feel free to substitute if you’re short on something; I’ve included a few options below.
- 1 lb ground chicken (preferably fresh or organic)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1/4 cup finely chopped fresh parsley
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for searing or drizzling)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
- In a large bowl, combine ground chicken, minced garlic, grated Parmesan, panko breadcrumbs, chopped parsley, egg, milk, oregano, salt, and black pepper. Mix gently with your hands or a wooden spoon until just combined—overmixing can make the meatloaf tough.
- Divide the mixture into four equal portions and shape each into a small loaf, about 4-5 inches long and 2 inches wide. Place them on the prepared baking sheet.
- Drizzle a little olive oil over the top of each meatloaf for a nice golden crust as it bakes.
- Bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the tops are lightly browned.
- Remove from the oven and let the meatloaves rest for 5 minutes before serving. This helps keep them juicy and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
