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Garlic Butter Parmesan Chicken Meatloaf
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Garlic Butter Parmesan Chicken Meatloaf

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

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

Equipment

  • 9x5-inch Loaf Pan
  • Small Saucepan
  • Instant-Read Thermometer

Method
 

  1. Preheat your oven to 350°F (180°C). Lightly grease a 9x5-inch loaf pan.
  2. 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
  3. 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
  4. Gently fold in the Italian breadcrumbs until they are evenly distributed throughout the meat mixture.
    1/2 cup Italian breadcrumbs
  5. 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
  6. 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.
  7. 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
  8. 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
  9. 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
  10. 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
  11. Slice the meatloaf and serve it drizzled generously with the warm garlic butter sauce.

Notes

For the juiciest meatloaf, avoid overmixing the ingredients. The Italian sausage adds wonderful flavor and fat, but ensure it is uncooked and the casings are removed. Letting the meatloaf rest before slicing is crucial for the juices to redistribute.