# 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, grated
15 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan.
02 - In a large bowl, gently mix ground chicken, Parmesan, breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and milk until just combined without overmixing.
03 - Form the mixture into a loaf shape and place it on the prepared baking sheet or loaf pan. Bake for 40 to 45 minutes until the internal temperature reaches 165°F (74°C) and the meat is set.
04 - While baking, melt butter in a small saucepan over medium heat. Optionally add an extra minced garlic clove and sauté until fragrant. Stir in Parmesan cheese and half the chopped parsley, cooking until the mixture thickens slightly.
05 - Remove the loaf from the oven and brush the top with the garlic-Parmesan glaze. Return to the oven for 5 to 7 minutes until golden and bubbly.
06 - Allow the meatloaf to rest for 5 minutes. Slice, garnish with remaining parsley, and serve warm.
