Juicy, moist, and packed with Italian flavors, this Chicken Meatloaf is a delicious twist on this traditional comfort food. Made with a heavy hand of parmesan cheese, a butter and parm crust, fennel seeds, and fresh parsley, our Italian meatloaf tastes just like a giant meatball, except in loaf form.
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Meatloaf was a staple in Philip's house growing up. His grandma made meatloaf. His mom made meatloaf. His step-mom made meatloaf. And while he'd never spill the beans on which was the best, it's safe to say our ground chicken meatloaf made Italian-style is the best he's ever had – sorry ladies.
Of course, it's not Italian-style without a heavy hand of parmesan cheese. A simple ingredient that makes everything better, like in our Pork Parm Burgers, Brussels Sprout Caesar Salad, and Pizza Burger, what makes this meatloaf incredible is the butter-parm mix that's slathered on before baking for the ultimate crispy crust.
Why You’ll Love This Chicken Meatloaf Recipe
- It's incredibly delicious: This chicken meatloaf is juicy, moist, and packed with Italian flavors like fennel, parmesan cheese, and parsley. It's a unique dinner twist that's guaranteed to be on repeat in your house.
- It's kid-friendly: The biggest meat bread they'll ever lay eyes on, this chicken meatloaf is like a giant meatball that kids will love. Serve it with a smiley face made of ketchup and dinner is served.
- It can be made into a sandwich: If you have any leftovers, enjoy our Meatloaf Sandwich on toasted bread with tomato and lettuce.
Serve our Ground Chicken Meatloaf with our House Salad with Dijon Vinaigrette, Red Skin Mashed Potatoes, Bacon Green Beans, Oven-Baked French Fries, or alongside any of our unique pasta recipes.
Ingredient List
- Ground chicken: use freshly ground chicken if available. Ask your butcher to use thigh meat to make it.
- Eggs: Large or extra large, as fresh as possible. The eggs help the meat stay together when cooking.
- Half and half: add richness and helps keep the meatloaf moist. Make your own using half milk and half heavy cream.
- Worcestershire sauce: adds depth to the flavor of the meatloaf.
- Breadcrumbs: use plain or panko breadcrumbs. Seasoned breadcrumbs are fine also, but will slightly alter the flavor. The breadcrumbs help the meatloaf hold its shape and is a filler.
- Parmesan: use Parmigiano Reggiano if available.
- Onion: use your favorite cooking onion, yellow or white are preferred.
- Garlic: fresh garlic is best for this recipe.
- Parsley: freshly chopped. Use the stems and leaves of parsley, as both are packed with flavor.
- Fennel seeds: adds a mild licorice flavor, giving the chicken meatloaf an underlining sausage taste. It’s one of the main ingredients that makes this the best meatloaf.
- Butter: salted butter helps the Parmesan form a crust on top of the meatloaf.
See the recipe card for full information on ingredients and quantities.
Recipe Variations and Modifications
- Use a variety of meats: This meatloaf recipe works well with turkey, ground beef, or a combination of ground beef and pork.
- Make it gluten-free: Substitute the breadcrumbs with rolled oats to make this a gluten-free meatloaf.
- Add vegetables: Finely chopped celery, bell peppers, mushrooms, or grated carrots or zucchini add flavor, moisture, and nutrition. Sauté them before adding to the meatloaf for extra depth.
Recipe Steps: How to Make Italian-Style Chicken Meatloaf
1. Mix the binders and flavorings.
Whisk the eggs in a large mixing bowl. Add cream, breadcrumbs, ½ cup of Parmesan, onions, garlic, parsley, fennel seeds, Worcestershire, salt, and pepper. Mix until the ingredients are evenly incorporated and the bread crumbs absorb the milk.
2. Mix in the ground chicken.
Add the ground chicken and gently mix until the breadcrumb mixture is evenly dispersed throughout the meat.
3. Shape the meatloaf.
Line a baking sheet with parchment paper. Form the meat into a loaf on the parchment, firmly pressing the edges to ensure the meat is well packed together.
4. Make the Parmesan butter.
In a small bowl, mix the butter and remaining Parmesan together.
5. Cover in the Parmesan butter.
Spread the Parmesan butter over the top of the meatloaf in an even layer.
6. Bake the meatloaf.
Transfer the meatloaf to a 375°F oven and bake until the top is golden brown and bubbly, and the internal temperature reads 165°F with a meat thermometer, (about 50-60 minutes)
Allow the meatloaf to rest on the baking sheet for at least 10 minutes before serving.
Chef's Tips
- Don’t overmix the meat: Mix the ingredients just until combined. Overmixing can result in a tough dense meatloaf.
- Season generously: Meatloaf needs to be well-seasoned to stand out. Ensure to season the meat generously with salt and pepper.
- Test the flavor: While not required, you can cook a small piece of the meatloaf mix in a skillet to test the flavor and seasonings before baking the loaf.
- Rest before slicing: Let the meatloaf rest for 10-15 minutes after coming out of the oven to allow the juices to redistribute and keep it from falling apart when slicing..
- Check doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe eating and perfectly cooked meatloaf.
Storage, and Freezing
Storage: allow meatloaf to come to room temperature before storing in an airtight container in the fridge for 4-5 days. Slice and reheat on a skillet or in the oven until hot.
Freezing: this meatloaf is excellent for freezing. Allow the meatloaf to come to room temperature, then slice it, wrap it, and store in a freezer-safe container for 3-6 months. Break off one or more slices when ready to eat and warm in the oven at 350°f for 20-30 minutes, or thaw and heat on a skillet until hot.
Recipe FAQs
Eggs and breadcrumbs help the meat hold together to prevent the meatloaf from falling apart.
Yes, replace breadcrumbs with alternatives like crushed crackers - almond flour, oats, or cooked rice for gluten-free options.
You don’t have to cover meatloaf, but you can cover it with foil for part of the baking time to help retain moisture if necessary, then uncover it for the last 20 minutes to allow the top to brown.
This chicken meatloaf recipe cooks at 350°F for about 60-70 minutes or at 375°F for 50-60 minutes. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Did you make this Chicken Meatloaf Recipe? Please leave a ⭐️ star rating and let us know your thoughts in the 📝 comments below. And don't forget to sign up for our email newsletter so you don't miss any recipes. Thanks for cooking with us!
Recipe Card
Chicken Meatloaf with Parmesan (Italian Meatloaf)
Ingredients
- 2 large eggs
- ¾ cup half and half
- 3 tablespoon Worcestershire sauce
- 1 ¼ cups breadcrumbs
- 1 ½ cups grated parmesan divided
- 1 medium onion minced
- 3 cloves garlic minced
- ¼ cup chopped fresh parsley
- ½ tablespoon fennel seeds roughly chopped
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- ¼ cup salted butter
- 2 lbs ground chicken
Instructions
- Preheat the oven to 375°F.
- Whisk the eggs in a large mixing bowl. Add cream, breadcrumbs, ½ cup of Parmesan, onions, garlic, parsley, fennel seeds, Worcestershire, salt, and pepper. Mix until the ingredients are evenly incorporated and the bread crumbs absorb the milk.
- Add the ground chicken and gently mix until the breadcrumb mixture is evenly dispersed throughout the meat.
- Line a baking sheet with parchment paper. Form the meat into a loaf on the parchment, firmly pressing the edges to ensure the meat is well packed together.
- In a small bowl, mix the butter and remaining Parmesan together. Spread over the top of the meatloaf in an even layer.
- Transfer the meatloaf to the oven and bake until the top is golden brown and bubbly, and the internal temperature reads 165°F with a meat thermometer.
- Allow the meatloaf to rest on the baking sheet for at least 10 minutes before serving.
Satkar Gidda says
To you
absolutely excellent recipe and yes it was moist and so flavourful, so thank you
Jeanne Collaco says
I didn’t see listed anywhere in the recipe an oven temperature. What temp would you recommend? Thank you.
Philip Lago and Mystique Mattai says
Hi Jeanne,
Thanks so much for pointing this out. We recommend baking the meatloaf at 375°F on the middle rack of the oven. It will take about 50-60 minutes to be cooked through.