Say goodbye to dry meatloaf forever! This Garlic Butter Parmesan Chicken Meatloaf is a quick, incredibly flavorful, and delicious upgrade to the traditional recipe. Combining ground chicken and Italian sausage with a rich, cheesy interior, it’s baked to perfection and drizzled with a luxurious garlic-butter pan sauce for a truly unforgettable meal.
Table of Contents
Why You Will Love This Recipe
As someone who always found traditional meatloaf a bit boring, I set out to create a version that was moist, packed with flavor, and felt a little more gourmet. The combination of chicken and sausage ensures it’s never dry, and the simple, reduced pan sauce makes it feel like a restaurant-quality dish. It’s now the most requested comfort food in my household.
Ingredients
For the Meatloaf:
- 8 cloves garlic, minced, divided
- 1/4 cup minced onion
- 1 large egg
- 1 large egg yolk
- 1/3 cup half and half
- 3 tablespoons finely chopped fresh parsley, divided
- 3/4 cup grated Parmesan cheese, divided
- 1 pound ground chicken
- 1 pound uncooked Italian chicken sausage, casings removed
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon pepper
- 1/2 cup Italian breadcrumbs
- 1 tablespoon olive oil
For the Garlic Butter Sauce:
- 1/4 cup white wine
- 1 cup chicken broth
- 6 tablespoons cold butter, cut into cubes
- 1/4 teaspoon crushed red pepper
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine 6 cloves of the minced garlic, onion, egg, egg yolk, half and half, 2 tablespoons of parsley, and 1/4 cup of the Parmesan cheese. Mix until well combined.
- Add the ground chicken, Italian chicken sausage (casings removed), 1 teaspoon of the kosher salt, and the black pepper to the bowl. Mix gently with your hands or a fork until just combined.
- Gently fold in the Italian breadcrumbs until they are evenly distributed throughout the meat mixture.
- Transfer the mixture to the prepared loaf pan and shape it into a loaf. Sprinkle the top evenly with 1 1/2 tablespoons of the remaining Parmesan cheese.
- Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F (73°C). Remove from the oven and let it rest while you prepare the sauce.
- For the Garlic Butter Sauce: Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat. Add the remaining 2 cloves of minced garlic and cook until fragrant, about 1 minute.
- Pour in the white wine and chicken broth, and bring to a boil. Reduce the heat and let it simmer until the liquid has reduced by about three-quarters, leaving you with roughly 1/3 cup.
- Turn off the heat. Gradually whisk in the cold, cubed butter, one piece at a time, until the sauce is smooth and emulsified.
- Stir in the remaining Parmesan cheese and the remaining 1 tablespoon of parsley. Season with the remaining 1/4 teaspoon of kosher salt and the crushed red pepper.
- Slice the meatloaf and serve it drizzled generously with the warm garlic butter sauce.
Garlic Butter Parmesan Chicken Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine 6 cloves of the minced garlic, onion, egg, egg yolk, half and half, 2 tablespoons of parsley, and 1/4 cup of the Parmesan cheese. Mix until well combined.8 cloves garlic, minced, divided, 1/4 cup minced onion, 1 large egg, 1 large egg yolk, 1/3 cup half and half, 3 tablespoons finely chopped fresh parsley, divided, 3/4 cup grated Parmesan cheese, divided
- Add the ground chicken, Italian chicken sausage, 1 teaspoon of the kosher salt, and the black pepper to the bowl. Mix gently until just combined.1 pound ground chicken, 1 pound uncooked Italian chicken sausage, casings removed, 1 1/4 teaspoons kosher salt, divided, 1/2 teaspoon pepper
- Gently fold in the Italian breadcrumbs until they are evenly distributed throughout the meat mixture.1/2 cup Italian breadcrumbs
- Transfer the mixture to the prepared loaf pan and shape it into a loaf. Sprinkle the top evenly with 1 1/2 tablespoons of the remaining Parmesan cheese.3/4 cup grated Parmesan cheese, divided
- Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F (73°C). Remove from the oven and let it rest while you prepare the sauce.
- For the Garlic Butter Sauce: Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat. Add the remaining 2 cloves of minced garlic and cook until fragrant, about 1 minute.1 tablespoon olive oil, 8 cloves garlic, minced, divided
- Pour in the white wine and chicken broth, and bring to a boil. Reduce the heat and let it simmer until the liquid has reduced by about three-quarters, leaving you with roughly 1/3 cup.1/4 cup white wine, 1 cup chicken broth
- Turn off the heat. Gradually whisk in the cold, cubed butter, one piece at a time, until the sauce is smooth and emulsified.6 tablespoons cold butter, cut into cubes
- Stir in the remaining Parmesan cheese and the remaining 1 tablespoon of parsley. Season with the remaining 1/4 teaspoon of kosher salt and the crushed red pepper.3/4 cup grated Parmesan cheese, divided, 3 tablespoons finely chopped fresh parsley, divided, 1 1/4 teaspoons kosher salt, divided, 1/4 teaspoon crushed red pepper
- Slice the meatloaf and serve it drizzled generously with the warm garlic butter sauce.
Notes
FAQ
Can I use all ground chicken instead of adding sausage?
Yes, but the Italian sausage adds significant flavor and fat, which keeps the meatloaf moist. If using all ground chicken, consider adding 1 teaspoon of fennel seeds, 1/2 teaspoon of dried oregano, and a pinch more salt to compensate for the lost seasoning.
What can I use instead of white wine in the sauce?
You can substitute the white wine with an equal amount of additional chicken broth. For a bit of acidity, you can add a teaspoon of fresh lemon juice at the end.
How do I know when the meatloaf is done?
The most accurate way is to use an instant-read thermometer. Insert it into the thickest part of the loaf; it should read 165°F (73°C).
Can I make this ahead of time?
Absolutely. You can assemble the meatloaf in the pan, cover it, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.