Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, eggs, milk, onion, garlic, salt, black pepper, Italian seasoning, parsley, and lemon zest. Mix gently until just combined.
- Shape the mixture into a loaf and place it in the prepared loaf pan or on the lined baking sheet.
- Bake for 35–40 minutes.
- In a small bowl, combine the melted butter and garlic powder. Brush over the meatloaf, then sprinkle evenly with the mozzarella cheese and additional Parmesan cheese.
- Return to the oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the meatloaf rest for 5–10 minutes before slicing.
- Garnish with fresh parsley and optional red pepper flakes before serving.
Notes
Mix the ingredients gently to keep the meatloaf tender.
Freshly grated Parmesan provides the best flavor.
Let the meatloaf rest before slicing to retain its juices.
Add finely chopped spinach, zucchini, or bell peppers for extra nutrition.
Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 2 months.
Freshly grated Parmesan provides the best flavor.
Let the meatloaf rest before slicing to retain its juices.
Add finely chopped spinach, zucchini, or bell peppers for extra nutrition.
Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 2 months.