Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine Panko breadcrumbs and milk. Let stand for 5 minutes.
- Add the ground chicken, grated Parmesan, grated onion, minced garlic, beaten egg, Italian seasoning, salt, and pepper to the bowl. Mix with your hands until just combined. Do not overmix.
- Transfer the mixture to the prepared loaf pan and gently shape into a loaf. Bake for 30 minutes.
- While the meatloaf bakes, whisk together the ketchup, brown sugar, and Worcestershire sauce in a small bowl to create the glaze.
- After 30 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
- Return to the oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the meatloaf rest in the pan for 10 minutes before slicing and serving.
Notes
Do not overmix: Gently combine the meatloaf ingredients to keep the final texture light and tender.
Resting is key: Letting the meatloaf rest before slicing is crucial for locking in the juices and ensuring a moist result.
Internal Temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safety and perfect doneness.
Resting is key: Letting the meatloaf rest before slicing is crucial for locking in the juices and ensuring a moist result.
Internal Temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safety and perfect doneness.
