A savory, juicy garlic parmesan chicken meatloaf that's a lighter, flavorful twist on classic meatloaf, perfect for a comforting yet healthier meal.

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup grated parmesan cheese

2 cloves garlic, minced

1/4 cup finely chopped onion

1/4 cup milk

1 egg

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped (optional)

1 tablespoon olive oil (for greasing)

1/2 cup marinara sauce (optional, for topping)

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Preheat the oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
In a large bowl, combine ground chicken, breadcrumbs, parmesan, minced garlic, onion, milk, egg, oregano, basil, salt, and pepper.
Mix everything gently until well combined—avoid overmixing to keep the meatloaf tender.
Transfer the mixture into the prepared loaf pan and shape it into a loaf.
Bake for 35-40 minutes or until the internal temperature reaches 165°F (74°C).
If using marinara sauce, spread it over the top during the last 10 minutes of baking, then return to the oven.
Remove from oven and let it rest for 5 minutes before slicing.
Garnish with fresh parsley if desired, then serve.

For extra veggies, add finely chopped bell peppers or mushrooms.

Use fresh herbs instead of dried for a brighter flavor.

Add crushed red pepper flakes or hot sauce for a spicy kick.

Substitute parmesan with nutritional yeast or omit for dairy-free option.

Use almond flour or gluten-free crumbs for a gluten-free version.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in oven covered with foil at 350°F (175°C) for 15-20 minutes.

Freeze tightly wrapped for up to 3 months; thaw overnight before reheating.