Garlic Herb Chicken Meatloaf

A juicy, tender chicken meatloaf packed with garlic-herb flavor, parmesan, and just the right amount of breadcrumbs. This is one of those fuss-free meals that feels special enough for Sunday dinner but is easy enough for busy weeknights.

Quick Look at This Recipe

Whenever I’m too tired to plan a complicated dinner, this chicken meatloaf saves me. It’s honestly a simple, low-stress dish that always hits the spot. Prep is fast—just mix and shape—then let the oven do the work.

• Difficulty: Easy. Perfect for beginners, and a forgiving recipe if you’re not too sure about meatloaf.
• Cooking Time: About 35 minutes in the oven, plus maybe 5–10 minutes of prep. I can usually get it in the oven before the rice cooker even finishes.
• What I Love Serving It With: Garlicky sautéed green beans, roasted carrots, a crunchy cabbage slaw, or classic mashed potatoes. I also sometimes serve leftovers in a sandwich the next day with a swipe of mustard.
• Swap Ideas: Ground turkey works really well here. Gluten-free breadcrumbs can be swapped in with no trouble. For the seasoning, I often make my own quick mix of dried basil, oregano, garlic powder, onion powder, salt, and black pepper.

Real-Life Tips from My Kitchen

I’ve made this meatloaf more times than I can count, especially on days when I want to meal-prep for the week. A few little tricks really help:

• Check Doneness Right: I usually set the timer for 35 minutes, then check by slicing in the center. If the juices look clear and the meat is firm but moist, it’s ready. If it’s still a bit pink, just put it back for 5–10 minutes.
• Gentle Mixing: I use a fork or my hands to lightly rake through the mix. Overmixing makes the texture dense. It’s better to have a few little lumps than a rubbery loaf.
• Extra Flavor on Top: A final dusting of grated parmesan before baking is my go-to. Sometimes I even spread a thin layer of ketchup halfway through baking for a nostalgic meatloaf vibe.
• Make It Your Own: Sometimes I tuck in finely chopped spinach or grated carrots for a little color and extra nutrition, especially if I’m feeding kids.

What You’ll Need

• Ground Chicken: I prefer mixing light and dark meat. Dark meat brings more flavor and keeps it moist. I learned this the hard way after making a dry loaf once with just breast meat.
• Egg: It acts as the glue here. Don’t skip it—it really holds everything together.
• Breadcrumbs: These help with structure and soak up the juices so you get that tender slice that doesn’t crumble apart. Seasoned breadcrumbs add even more flavor.
• Parmesan Cheese: I always grate fresh if I can. It adds saltiness, richness, and a bit of that golden crust on top.
• Seasonings: I use a simple garlic-herb blend from my pantry, but honestly, anything with basil, oregano, garlic powder, onion powder, salt, and pepper will work beautifully.
• Worcestershire Sauce: A dash for that deeper savory kick. I always keep a bottle around for meatloaf, burgers, and marinades.

How I Make It Step by Step

This is my usual lazy-weeknight approach:

• Preheat the oven to 375°F. I like lining a baking sheet with foil for easy cleanup—just toss it afterward.
• In a big bowl, add the ground chicken, beaten egg, breadcrumbs, grated parmesan, Worcestershire sauce, and your garlic-herb seasoning.
• Mix gently with your hands or a big fork until it just comes together. Don’t mash it into paste.
• Form the mixture into a loaf shape right on the lined baking sheet. I like shaping it freeform so it gets a bit more crust all around.
• Sprinkle on a little extra seasoning or parmesan.
• Bake for about 35 minutes. I usually start prepping sides while it’s in the oven—steam some veggies or mash potatoes.
• Let it rest for 5 minutes before slicing so it holds together nicely.

Common Questions I Get

How do you store leftovers?

I pop any slices into an airtight container and refrigerate. They’re good for about 3–4 days. I love reheating them for lunch with a side salad or stuffing them into a sandwich with lettuce and mustard.

Can you freeze it?

Absolutely. I wrap individual slices in plastic wrap, then tuck them in a ziplock bag. It keeps well for about a month. I always label the bag with the date so I don’t forget what’s in there.

Can you make mini loaves?

Yes. I sometimes do this when I want individual servings for meal prep. It usually makes 3 or 4 smaller loaves, and I bake them for around 25 minutes instead of 35. They’re great for freezing too.

Can you use other ground meat?

Definitely. Ground turkey is my top substitute—it stays moist if you use some dark meat. Ground beef works too for a more classic meatloaf flavor.

If you try this garlic-herb chicken meatloaf, let me know how you like to serve it. It’s one of those reliable meals that makes you feel good about homemade dinner, even on the busiest nights.

Try other Meatloaf recipes:

• Cheesy Stuffed Meatloaf
• Juicy Keto Meatloaf
• Ground Chicken Meatloaf