Chicken Meatloaf with Parmesan (Italian Meatloaf)

italian-chickenmeatloafparmesan Juicy and moist, this Italian Chicken Meatloaf is a flavourful twist on a classic. With Parmesan cheese, fennel seeds and a buttery parm crust, it’s like a giant meatball in loaf form.

2 large eggs
¾ cup half-and-half cream
3 Tbsp. Worcestershire sauce
1 ¼ cups breadcrumbs
1 ½ cups Parmesan cheese, freshly grated, divided
1 medium onion, minced
3 cloves garlic, minced
¼ cup fresh parsley, chopped
½ Tbsp. fennel seeds, roughly chopped
1 ½ tsp. sea salt
1 tsp. black pepper, freshly ground
¼ cup butter
2 lbs ground chicken

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Whisk the eggs in a large mixing bowl. Add cream, breadcrumbs, ½ cup of Parmesan, onions, garlic, parsley, fennel seeds, Worcestershire, salt and pepper. Mix until the ingredients are evenly incorporated and the breadcrumbs absorb the milk.

Add the ground chicken and gently mix until the breadcrumb mixture is evenly dispersed throughout the meat.

Line a baking sheet with parchment paper. Form the meat into a loaf on the parchment, firmly pressing the edges to ensure the meat is well packed together.

In a small bowl, mix the butter and remaining Parmesan together. Spread over the top of the meatloaf in an even layer.

Transfer the meatloaf to the oven and bake until the top is golden brown and bubbly and the internal temperature reads 165°F with a meat thermometer.

Allow the meatloaf to rest on the baking sheet for at least 10 minutes before serving.

Servings: 8 servings

Cook's Notes:

Don’t overmix the meat: Mix the ingredients just until combined - overmixing can result in a tough dense meatloaf.
Season generously: Meatloaf needs to be well-seasoned to stand out. Ensure to season the meat generously with salt and pepper.
Test the flavour: While not required, you can cook a small piece of the meatloaf mix in a skillet to test the flavour and seasonings before baking the loaf.
Rest before slicing: Let the meatloaf rest for 10-15 minutes after coming out of the oven to allow the juices to redistribute and keep it from falling apart when slicing.
Check doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe eating and perfectly cooked meatloaf.

Storage and Freezing:

Storage: allow meatloaf to come to room temperature before storing in an airtight container in the fridge for 4-5 days. Slice and reheat on a skillet or in the oven until hot.
Freezing: this meatloaf is excellent for freezing. Allow the meatloaf to come to room temperature, then slice it, wrap it and store in a freezer-safe container for 3-6 months. Break off one or more slices when ready to eat and warm in the oven at 350°F for 20-30 minutes, or thaw and heat on a skillet until hot.