Garlic Chicken Melt (Printable Version)
# What You'll Need:
→ Meatloaf
01 -
1/4 cup whole milk
02 -
1/2 teaspoon ground black pepper
03 -
1/2 teaspoon fine salt
04 -
1/2 teaspoon dried parsley
05 -
1/2 teaspoon dried basil
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
4 garlic cloves, minced
09 -
2 large eggs
10 -
3/4 cup panko breadcrumbs
11 -
1 cup grated Parmesan cheese
12 -
2 pounds ground chicken
→ Garlic Parmesan Glaze
13 -
Pinch of fine salt
14 -
1 tablespoon finely chopped parsley
15 -
1/4 cup grated Parmesan cheese
16 -
2 garlic cloves, minced
17 -
3 tablespoons unsalted butter
# Steps to Follow:
01 -
Let the meatloaf chill for 5 minutes once it's out of the oven, then cut it into slices. Sprinkle on some parsley if you have extra and enjoy right away.
02 -
Coat the hot loaf with that glaze really well. Slide it back in for around 5 to 7 minutes to get a little golden on top.
03 -
While the loaf's baking, grab a small pot and melt your butter over medium heat. Toss in the garlic and let it sizzle for a couple minutes. Stir in Parmesan and parsley, give it another minute or two until it thickens up, then add just a pinch of salt.
04 -
Form the meat mix into a loaf and set it on the baking sheet or in the greased pan. Pop it in the oven for 40 to 45 minutes. Make sure the inside hits at least 74°C (165°F) to be safe.
05 -
Put all your ground chicken, Parmesan, panko, eggs, garlic, garlic powder, onion powder, basil, parsley, salt, black pepper, and milk in a big bowl. Mix until it just comes together—don’t keep mixing when it looks even.
06 -
Fire up the oven to 190°C (375°F). Lay some parchment on a baking sheet or grease up your loaf pan lightly.
# Additional Tips:
01 -
Don’t overmix the meat or your loaf might end up tough. Once it all sticks together, you’re good.
02 -
If you keep the loaf about the same thickness all over, it’ll cook evenly.