A savory twist on traditional meatloaf, this Garlic Parmesan Chicken Meatloaf incorporates tender mushrooms and rich Parmesan cheese, resulting in a moist and flavorful dish. Perfect for family dinners or meal prepping, this meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.
Ingredients:
For the Meatloaf:
Protein:
2 pounds ground chicken (preferably a mix of dark and white meat for moisture)
Binders:
1 cup breadcrumbs (use gluten-free if desired)
2 large eggs
Flavor Enhancers:
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, finely chopped (cremini or button mushrooms work well)
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
Seasonings:
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs (optional)
Liquids:
1/4 cup milk (dairy or plant-based)
For the Topping:
1/2 cup grated Parmesan cheese
2 tablespoons melted butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Ingredients:
In a large skillet, sauté the finely chopped onions and mushrooms over medium heat until softened and any moisture has evaporated, about 5-7 minutes. Let them cool slightly.
In a large mixing bowl, combine the ground chicken, breadcrumbs, eggs, Parmesan cheese, minced garlic, sautéed onions and mushrooms, chopped parsley, salt, pepper, Italian herbs (if using), and milk. Mix until all ingredients are thoroughly incorporated. Avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf:
Transfer the mixture onto the prepared baking sheet and shape it into a loaf about 9×5 inches in size. Alternatively, press the mixture into a greased loaf pan.
Prepare the Topping:
In a small bowl, mix the grated Parmesan cheese, melted butter, and minced garlic. Spread this mixture evenly over the top of the meatloaf.
Bake:
Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until the internal
Rest and Serve:
Allow the meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes:
Ground Chicken: Using a combination of dark and white meat ground chicken helps keep the meatloaf moist and flavorful. Lean ground chicken can result in a drier texture.
Mushrooms: Finely chopping the mushrooms ensures they blend seamlessly into the meatloaf, adding moisture and umami without overpowering the dish.
Breadcrumbs and eggs work together to bind the meatloaf. If you prefer a lower-carb version, you can substitute breadcrumbs with almond flour or oats.
Seasoning: Adjust the seasoning to your taste. Adding a splash of Worcestershire sauce can enhance the savory flavor.
Cooking Method: Baking on a sheet allows for a crispier exterior, while using a loaf pan keeps the shape more uniform.
Tips:
Moisture Retention: To prevent the meatloaf from becoming dry, avoid overcooking. Use a meat thermometer to check for doneness.
Flavor Boost: Incorporate finely chopped spinach or kale for added nutrients and flavor complexity.
Cheese Variations: Experiment with different cheeses like mozzarella or Asiago for varied flavors.
Make Ahead: Prepare the meatloaf mixture the night before, refrigerate overnight, and bake the next day for enhanced flavors.
Freezing: This meatloaf freezes well. Wrap individual slices in plastic wrap and store in airtight containers or freezer bags for up to 3 months. Reheat in the oven or microwave before serving.
Q&A
Q: Can I use a different type of ground meat instead of chicken?
A: Absolutely! Ground turkey, beef, or a plant-based alternative can be used. Adjust cooking times as necessary to ensure the meat is fully cooked.
Q: What can I substitute for breadcrumbs to make this recipe gluten-free?
A: You can use gluten-free breadcrumbs, almond flour, oats, or crushed gluten-free crackers as a substitute.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months.
Q: Can I add vegetables to the meatloaf?
A: Yes! Finely chopped vegetables like bell peppers, carrots, zucchini, or spinach can be added to increase the nutritional value and flavor.
Q: How do I prevent the meatloaf from sticking to the baking sheet or pan?
A: Line the baking sheet with parchment paper or lightly grease it. If using a loaf pan, grease it well or use parchment paper to ensure easy removal.
Q: Can I make this meatloaf without dairy?
A: Yes. Use dairy-free Parmesan alternatives and substitute butter with a plant-based option for the topping.
Q: What side dishes go well with this meatloaf?
A: Mashed potatoes, roasted vegetables, steamed broccoli, a fresh green salad, or garlic bread are excellent accompaniments.
Q: How can I make the meatloaf extra flavorful?
A: Incorporate herbs like thyme or rosemary, add a splash of Worcestershire sauce, or mix in sun-dried tomatoes for an extra punch of flavor.
Q: Is it necessary to let the meatloaf rest before slicing?
A: Yes. Letting the meatloaf rest allows the juices to redistribute, making it easier to slice and enhancing the overall texture.
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