Chicken Meatloaf with Parmesan (Italian Meatloaf)
Juicy and moist, this Italian Chicken Meatloaf is a flavorful twist on a classic. With parmesan cheese, fennel seeds, and a buttery parm crust, it’s like a giant meatball in loaf form.
Servings: 8 servings
Calories: 421kcal
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.
Video
Notes
Scroll up to view a visual walkthrough of the recipe.
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.
Nutrition
Calories: 421kcal | Carbohydrates: 19g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 1118mg | Potassium: 804mg | Fiber: 1g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 257mg | Iron: 3mg