Garlic Parmesan Chicken Meatloaf

A delicious and tender garlic-scented chicken meatloaf with a crisp parmesan crust, perfect for weeknight dinners.

Scale

900 g (2 lb) ground chicken
120 g (1 1/4 cups) panko breadcrumbs
120 ml (1/2 cup) whole milk
1 large egg, beaten
80 g (3/4 cup) finely grated Parmesan cheese
4 cloves fresh garlic, minced
1 small yellow onion, finely diced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tbsp Dijon mustard
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
Optional glaze: 60 ml (1/4 cup) ketchup mixed with 1 tbsp (15 g) brown sugar and 1 tsp (5 ml) Worcestershire sauce

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Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds. Let cool.
In a large bowl, whisk together the beaten egg, whole milk, and Dijon mustard until smooth. Stir in the cooled onion and garlic mixture.
Add the ground chicken, panko, grated Parmesan, parsley, oregano, salt, and black pepper to the bowl. Gently fold until just combined, being careful not to overmix.
Transfer the mixture to a greased 9 x 5-inch loaf pan, pressing lightly to even the top. Brush the surface with olive oil and spread the optional glaze if using.
Bake in a preheated oven at 190°C (375°F) for 40–45 minutes, or until the internal temperature reaches 74°C (165°F) and the top is golden brown.
Remove from the oven and tent loosely with foil. Let rest for 10 minutes before slicing into 6 even pieces. Serve warm.

Don’t overmix the meat; it can result in a dense loaf. Broil for 1–2 minutes at the end for a crisper crust if desired.