Ingredients:

  • 2 lbs Ground Chicken (85% lean recommended)
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Milk (Whole or 2%)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Parmesan Cheese, grated
  • 4 cloves Garlic, finely minced (or roasted)
  • 1/2 cup Onion, finely minced
  • 1/4 cup Fresh Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/2 cup Ketchup (for glaze)
  • 1/4 cup Brown Sugar, packed (for glaze)
  • 1 tablespoon Dijon Mustard (for glaze)
  • 1 teaspoon Worcestershire Sauce (for glaze)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x5 inch loaf pan, or line a baking sheet with foil.
  2. In a small bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the Panko has absorbed the liquid.
  3. Lightly sauté the minced onion and garlic in a splash of olive oil until soft and fragrant (about 3 minutes). Allow to cool slightly.
  4. In a large mixing bowl, whisk the eggs. Add the soaked Panko mixture, grated Parmesan, cooled sautéed aromatics, parsley, oregano, salt, and pepper. Mix well to combine evenly.
  5. Add the ground chicken to the bowl. Gently mix all ingredients by hand until just combined. Do not overmix.
  6. Transfer the mixture into the prepared loaf pan, pressing gently to fill the corners, or shape into a free-form loaf on the baking sheet.
  7. Whisk together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce for the glaze.
  8. Brush about half of the glaze mixture evenly over the top of the meatloaf. Place the pan in the preheated oven and bake for 35 minutes.
  9. Remove the meatloaf from the oven. Brush with the remaining glaze. Return to the oven and bake for an additional 20–30 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Remove from the oven and let the Garlic Parmesan Chicken Meatloaf rest in the pan for 10 minutes before slicing and serving.