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- 1 lb ground chicken - 1 cup breadcrumbs (preferably whole wheat) - 1/2 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 tablespoon fresh thyme leaves, chopped - 1 teaspoon dried oregano - 1 tablespoon Dijon mustard - 1 large egg - 1/2 cup milk - Salt and pepper to taste - 1/4 cup ketchup (for topping) Ground chicken offers a lean option. It keeps the meatloaf moist and tender. The breadcrumbs help bind the mixture together and add texture. Whole wheat breadcrumbs boost health benefits. Parmesan cheese gives a rich, savory flavor. Fresh herbs like parsley and thyme elevate the taste. Garlic adds a punch, while onion gives sweetness. Dijon mustard enhances depth. Milk keeps the meatloaf moist and adds creaminess. You can swap ground chicken with turkey. It has a similar taste and texture. For breadcrumbs, you can use crushed crackers or oat flour. If you don’t have fresh herbs, dried versions work too. Just use less, as dried herbs are stronger. {{ingredient_image_1}} Start by gathering all the ingredients. You will need: - 1 lb ground chicken - 1 cup breadcrumbs (preferably whole wheat) - 1/2 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 tablespoon fresh thyme leaves, chopped - 1 teaspoon dried oregano - 1 tablespoon Dijon mustard - 1 large egg - 1/2 cup milk - Salt and pepper to taste - 1/4 cup ketchup (for topping) Chop your onion and garlic finely. This helps them mix well. Fresh parsley and thyme add great flavor. Measure everything out to save time. In a large bowl, combine ground chicken, breadcrumbs, and cheese. Now, add the chopped onion and minced garlic. Toss in the parsley, thyme, oregano, and Dijon mustard next. Crack in the egg and pour in the milk. Season with salt and pepper. Mix it all well. Get in there with your hands or a spatula. Make sure every bite has flavor. This step is key to a tasty meatloaf. Preheat your oven to 375°F (190°C). Once your mixture is ready, shape it into a loaf in a loaf pan. Smooth the top for even cooking. Spread ketchup over the top for extra flavor and moisture. Bake for 1 hour. Check that the inside reaches 165°F (75°C). When done, let the meatloaf rest for 10 minutes. This helps the juices settle. Now, slice and serve it up! Enjoy your meal! To keep your meatloaf moist, use ground chicken with some fat. It helps a lot. Mix in a good amount of milk and an egg. These add moisture and help bind your meatloaf. Don't skip the breadcrumbs—they soak up liquid and keep the meatloaf tender. If you can, let it rest after baking. This helps the juices settle back in. To boost flavor, use fresh herbs like parsley and thyme. They make a big difference. Minced garlic adds a nice kick too. You can also try adding sautéed mushrooms or bell peppers for extra taste. For a bit of zest, mix in some hot sauce or lemon zest. Don't forget to season well with salt and pepper. Bake your meatloaf at 375°F (190°C) for about one hour. Use a meat thermometer to check if it reaches 165°F (75°C) inside. If you like a crispy top, broil it for a few minutes at the end. Keep an eye on it, so it doesn’t burn. Let it sit for ten minutes before slicing. This helps keep it together when you cut it. Pro Tips Use Lean Ground Chicken: For a healthier meatloaf, opt for lean ground chicken to reduce fat content while still enjoying a moist texture. Chill the Mixture: After mixing the ingredients, chill the meatloaf mixture in the fridge for 30 minutes. This helps it hold its shape better during baking. Experiment with Herbs: Feel free to substitute or add different herbs, such as basil or rosemary, to customize the flavor profile of your meatloaf. Check for Doneness: Always use a meat thermometer to check the internal temperature; it should reach 165°F (75°C) to ensure it's fully cooked and safe to eat. {{image_2}} You can change the flavor of your garlic herb chicken meatloaf by adding veggies or spices. Try mixing in: - 1/2 cup grated zucchini - 1/2 cup finely chopped bell peppers - 1 tablespoon smoked paprika - 1/4 teaspoon red pepper flakes Each addition brings a new taste and texture. Zucchini keeps the meatloaf moist, while bell peppers add sweetness. Spices can give it a warm kick. You can cook this meatloaf in several ways. If you prefer a slow cooker, shape the mixture into a loaf. Cook it on low for 6 to 8 hours. This method makes the meatloaf very tender. You can also make meatballs instead. Roll the mixture into balls and bake at 375°F for 25 to 30 minutes. This is a fun twist and perfect for a party! Serve your garlic herb chicken meatloaf with tasty sides. Here are some ideas: - Roasted vegetables like carrots and broccoli - A fresh garden salad with light dressing - Creamy mashed potatoes or sweet potatoes Each pairing enhances the meal’s flavor. For a special touch, drizzle a balsamic glaze over the meatloaf slices. Enjoy your meal with family and friends! After you enjoy your garlic herb chicken meatloaf, store leftovers right away. Let the meatloaf cool to room temperature. Wrap it in plastic wrap or foil. Place it in an airtight container. - Refrigeration: Keep it in the fridge for up to 3 days. - Freezing: If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. To freeze, slice the meatloaf first. This makes it easy to thaw just what you need. Reheating the meatloaf is simple. For the best taste, use the oven. 1. Preheat your oven to 350°F (175°C). 2. Place the meatloaf slices in a baking dish. 3. Cover with foil to prevent drying out. 4. Heat for about 20 minutes or until warm. You can also use a microwave if you're short on time. Just cover the slices with a damp paper towel. Heat in 30-second bursts until warm. Keeping your meatloaf tasty and moist is easy with a few tips. Always store it in airtight containers. This helps keep it fresh. When reheating, avoid high heat. High heat can dry out the meatloaf. For added moisture, drizzle a bit of chicken broth over the slices before reheating. This will keep the meatloaf juicy and flavorful. Bake garlic herb chicken meatloaf for one hour. It should reach 165°F inside. This ensures it is safe to eat. Use a meat thermometer to check the temperature. If you don't have one, cut into the middle. The meat should be no longer pink. Let it rest for ten minutes after baking. This helps the juices settle for better flavor. Yes, you can use turkey instead of chicken. Ground turkey works well in this recipe. It will give a slightly different taste, but still delicious. Make sure to follow the same steps. You may want to adjust the seasoning to your taste. Turkey can be a bit dryer than chicken. To prevent this, you can add a bit more milk or cheese. The internal temperature for meatloaf should reach 165°F (75°C). This is the safe temperature for poultry. Use a meat thermometer to check the center. Proper cooking ensures the meatloaf is juicy and safe to eat. If the meatloaf is not hot enough, return it to the oven. Cook it in five-minute intervals until it reaches the right temperature. This blog post guided you through making a delicious garlic herb chicken meatloaf. We covered the key ingredients, including ground chicken and herbs, and I shared tasty substitutes. You learned step-by-step instructions for prepping, mixing, and baking, along with tips for keeping your meatloaf moist and flavorful. We explored variations like adding vegetables and different cooking methods, plus storage tips to keep leftovers fresh. Remember, cooking should be fun, so don't hesitate to experiment and enjoy the process!

Garlic Herb Chicken Meatloaf

A flavorful and moist chicken meatloaf infused with garlic and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 cup breadcrumbs (preferably whole wheat)
  • 0.5 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 0.5 cup milk
  • to taste Salt and pepper
  • 0.25 cup ketchup (for topping)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, parsley, thyme, oregano, Dijon mustard, egg, and milk.
  • Season the mixture with salt and pepper to taste. Mix thoroughly with your hands or a spatula until all ingredients are well integrated.
  • Transfer the mixture into a loaf pan, shaping it into a loaf shape.
  • Spread the ketchup evenly over the top of the meatloaf for added flavor and moisture.
  • Bake in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (75°C).
  • Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Notes

Slice the meatloaf and arrange it on a platter. Garnish with additional chopped parsley for a pop of color, and serve with a side of roasted vegetables or a fresh garden salad for a complete meal.
Keyword chicken, herbs, meatloaf