Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Small mixing bowl
- Box grater (for Parmesan)
- Garlic press or fine grater
- Fork or whisk
- Measuring cups and spoons
- Meat thermometer (highly recommended)
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C). Then, I prep all my ingredients—this is a “mise en place” recipe where having everything ready makes assembly a breeze. I grate my Parmesan, mince the garlic, chop the parsley, and lightly beat the eggs. In my large mixing bowl, I add the ground chicken. To it, I add the grated Parmesan, panko, parsley, Italian seasoning, salt, and pepper. I use my hands to very lightly toss these dry ingredients with the chicken, just to distribute them without compacting the meat.
In a separate small bowl, I whisk together the lightly beaten eggs, Greek yogurt (or mayo), and minced garlic until the mixture is smooth and creamy. This wet mixture is the magical binder that brings everything together while adding incredible moisture. I pour this over the chicken mixture in the large bowl. Now, here’s the crucial step: using my hands, I gently mix everything together until it’s just combined. I stop the moment I no longer see streaks of yogurt or dry breadcrumbs. Overmixing is the enemy of a tender meatloaf.
I transfer the mixture to my loaf pan. Instead of pressing it down hard, I gently pat it into an even layer, leaving a slight dome in the center. This helps it cook evenly. Then, I spread the ketchup or marinara sauce evenly over the top. This creates a beautiful, caramelized glaze as it bakes. I place the loaf pan on a rimmed baking sheet (this catches any potential drips) and slide it into the preheated oven.(See the next page below to continue…)