# Components:
→ Meatloaf
01 - 2 pounds ground chicken (substitute with ground turkey or lean pork if desired)
02 - 1 cup Parmesan cheese, shredded
03 - 1 cup panko breadcrumbs
04 - 2 large eggs
05 - 4 cloves garlic, minced
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried basil
09 - 1 teaspoon dried parsley
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 cup whole milk
→ Glaze & Garnish
13 - 2 tablespoons unsalted butter
14 - 1/4 cup Parmesan cheese, for sprinkling
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan.
02 - In a large mixing bowl, gently combine ground chicken, Parmesan, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk. Mix until just combined, avoiding overmixing.
03 - Shape the mixture into a loaf and place it on the prepared baking sheet or in the greased loaf pan.
04 - Bake for 40 to 45 minutes, until the internal temperature reaches 165°F and the loaf is set.
05 - While the meatloaf bakes, melt butter in a small saucepan over medium heat. Optionally add an extra minced garlic clove and sauté until fragrant. Stir in Parmesan and half of the chopped parsley, cooking until slightly thickened.
06 - Remove the meatloaf from the oven and brush the top evenly with the garlic-Parmesan glaze. Return to oven for 5 to 7 minutes until golden and bubbly.
07 - Let the meatloaf rest for 5 minutes. Slice, garnish with remaining fresh parsley, and serve warm.
