Garlic Parmesan Chicken Meatloaf Recipe – Easy Keto Dinner You’ll Love

The first time I pulled this garlic Parmesan chicken meatloaf out of the oven, the entire kitchen filled with the warm, buttery scent of roasted garlic and melting cheese. It was one of those “wait, is this really meatloaf?” moments, you know? I grew up on the classic beef version (my mom’s was always a little too dry, sorry Mom!), but swapping in ground chicken and that punchy duo of garlic and Parmesan changed everything for me.

I stumbled on this recipe when I needed something low-carb, filling, and—let’s face it—quick to whip up on a busy weeknight. As someone who’s always looking for new keto-friendly dinner ideas, I found that ground chicken is an underrated hero. It’s light, soaks up flavor, and when you mix in plenty of garlic and Parmesan, it turns into the kind of dinner that even picky eaters will ask for again.

This garlic Parmesan chicken meatloaf isn’t just easy, it’s seriously satisfying. It’s tender, juicy, and honestly, it’s one of those meals that hits the spot when you want comfort food but don’t want to blow your carb budget. I’ve tested this recipe a dozen times (no exaggeration), and it’s never failed me—whether for family dinners, meal prep, or when I just need something cozy after a long day.

If you’re looking for a new favorite keto dinner, or you want to shake up your meatloaf game with a little Italian flair, this garlic Parmesan chicken meatloaf is about to become your go-to. Ready to see why you’ll love it as much as I do?

Why You’ll Love This Garlic Parmesan Chicken Meatloaf

• Quick & Easy: From start to finish, you’ll have dinner on the table in about an hour—just 15 minutes of prep time and the rest is hands-off baking. Perfect for those nights when you don’t want to fuss over the stove.
• Simple Ingredients: No weird specialty items here. If you’ve got ground chicken, garlic, Parmesan, and a few pantry staples, you’re good to go.
• Keto & Low-Carb Friendly: This meatloaf skips the breadcrumbs and uses almond flour, making it a guilt-free option for anyone watching their carbs.
• Crowd-Pleaser: Trust me—kids, adults, picky eaters, and even folks who claim to “hate meatloaf” will love this cheesy, garlicky twist.
• Unbelievably Delicious: The combo of fresh garlic, nutty Parmesan, and juicy ground chicken is something special. Every bite is moist, savory, and totally crave-worthy.

What really sets this garlic Parmesan chicken meatloaf apart is the texture and flavor. I blend the cottage cheese (stick with me!) right into the mix for extra moisture, and that Parmesan crust on top is just irresistible. Most chicken meatloaf recipes end up dry, but with my tweaks, you get a loaf that’s tender and holds together beautifully. There’s no blandness here—just bold, comforting taste with every forkful.

Honestly, this is the kind of recipe you bring to a potluck and people ask for the recipe before you can even sit down. It’s easy enough for a weeknight but impressive enough for guests. Plus, it reheats like a dream, making it a meal-prep win for busy weeks. It’s comfort food, keto-style—with all the flavor, none of the carb guilt.

Ingredients Needed for Garlic Parmesan Chicken Meatloaf

This chicken meatloaf comes together with simple, keto-friendly ingredients that you might already have on hand. Each one plays a key role in making the loaf moist, flavorful, and super satisfying.

• Ground chicken (2 lbs / 900g) – Go for lean ground chicken, but not the absolute leanest. A little fat keeps things juicy.
• Parmesan cheese (1 cup / 90g, grated) – Freshly grated is best for flavor and melt, but pre-grated works in a pinch.
• Garlic cloves (4 large, minced) – Don’t skimp; fresh garlic is what gives this meatloaf its signature punch.
• Eggs (2 large) – Help bind everything together and add richness.
• Almond flour (1/2 cup / 50g) – Keeps it low-carb and gives structure. If you’re nut-free, see the subs below.
• Fresh parsley (1/4 cup / 15g, chopped) – Adds freshness and color. Dried parsley works too—just use 1 tablespoon.
• Onion powder (1 teaspoon) – For a little background sweetness without the carbs of fresh onion.
• Italian seasoning (1 teaspoon) – Gives classic herby flavor. I use the McCormick blend, but any favorite is fine.
• Salt (1 teaspoon) – I use kosher salt.
• Black pepper (1/2 teaspoon, freshly ground)
• Olive oil or melted butter (2 tablespoons) – For brushing the top and keeping the crust golden.
• Optional – Mozzarella cheese (1/2 cup / 50g, shredded) – Sprinkle on top for extra gooeyness.

Ingredient Tips & Substitutions:

• Ground chicken: You can swap in ground turkey if that’s what you have—just watch the bake time, as turkey can dry out faster.
• Almond flour: Use coconut flour (about 1/4 cup / 30g) if you’re nut-free, but the texture will be a bit different. Crushed pork rinds also work for keto crunch!
• Cheese: If you’re dairy-free, try a dairy-free Parmesan substitute. I’ve used Violife and it melts nicely.
• Herbs: Fresh basil or chives are great for summer. In winter, a little rosemary gives a cozy twist.

Most of these are pantry staples for me, and I love that I can swap things based on what’s in my fridge. Don’t be afraid to experiment—sometimes the best combos happen by accident!

Equipment Needed

• Mixing bowls – A large one for the meatloaf mixture; a small one for eggs and seasonings.
• Loaf pan (9×5 inches / 23x13cm) – Standard metal or glass works. If you don’t have a loaf pan, you can shape the meatloaf free-form on a baking sheet (just line it well).
• Baking sheet – If going free-form or to catch drips under the loaf pan.
• Aluminum foil – For tenting if the top browns too quickly.
• Sharp knife – For slicing the finished meatloaf cleanly.
• Measuring cups and spoons – For accuracy, especially with almond flour and cheese.
• Cooking spray or parchment paper – Helps with easy release and cleanup.

Equipment Tips: I’ve made this in both glass and metal loaf pans; metal gives a slightly crispier crust, but glass is more forgiving for beginners. If you’re using a silicone loaf pan, place it on a sturdy baking sheet because it can wobble. If you don’t own a loaf pan, just mound the mixture into a loaf shape on a rimmed baking sheet—works great, and you get more crispy edges! Clean-up is simple if you line your pan with parchment.

How to Make Garlic Parmesan Chicken Meatloaf

1. Preheat the oven: Set your oven to 375°F (190°C). Line a 9×5-inch (23x13cm) loaf pan with parchment paper or lightly grease it with cooking spray for easy removal.
2. Mix the dry ingredients: In a large mixing bowl, combine 1/2 cup (50g) almond flour, 1 cup (90g) grated Parmesan, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to blend evenly.
3. Add aromatics: Stir in 4 minced garlic cloves and 1/4 cup (15g) chopped parsley. This gives the meatloaf its signature flavor burst. Don’t skip the fresh garlic—powder just isn’t the same.
4. Combine wet ingredients: In a small bowl, beat 2 large eggs. Add the eggs to the dry mix, then pour in 2 tablespoons olive oil (or melted butter). Mix until you have a thick, even paste.
5. Add the ground chicken: Add 2 lbs (900g) ground chicken to the bowl. Gently mix with clean hands or a sturdy spatula. Don’t overwork it; just mix until combined. Over-mixing can make the meatloaf tough.
6. Shape and set: Spoon the mixture into your prepared loaf pan. Press down gently to fill corners and smooth the top. If using a baking sheet, shape into a loaf about 2 inches (5cm) high.
7. Top with cheese (optional): Sprinkle 1/2 cup (50g) shredded mozzarella over the top for a melty, golden crust. If you want extra Parmesan crust, brush the top with a little more olive oil and dust with extra Parmesan.
8. Bake: Place the loaf in the oven and bake for 45-50 minutes, or until the center reaches 165°F (74°C) on an instant-read thermometer. If the top browns too quickly, tent it with foil after 30 minutes.
9. Rest and slice: Let the meatloaf rest for at least 10 minutes before slicing. This helps it firm up and stay juicy. (If you skip resting, it may crumble.)
10. Serve: Slice thickly and garnish with extra parsley, if you like. Serve with your favorite low-carb sides or a simple salad.

Troubleshooting Tips: If your mixture feels too wet, add another tablespoon of almond flour. If it seems dry, drizzle in a splash of milk or chicken broth. Don’t worry if the loaf looks a bit pale before baking—the cheese on top will help with browning.

Personal note: I like to mix everything by hand for the most even texture, and washing up is a breeze if you wear gloves. Letting the loaf cool before slicing is tough (it smells amazing!), but trust me—it’s worth it!

Cooking Tips & Techniques

• Don’t overmix: Mixing the chicken too much makes the loaf dense. Just combine until you don’t see dry spots.
• Use a thermometer: Chicken should hit 165°F (74°C) in the center. Undercooked poultry is never fun, and overcooked turns dry.
• Let it rest: Always give it 10 minutes out of the oven. The juices settle and you get cleaner slices.
• Season boldly: Ground chicken is mild. Don’t be shy with salt, pepper, and garlic.
• Cheese on top: Adds flavor and moisture. I’ve forgotten it once, and the loaf was still good—just not as golden and cheesy.
• Watch the crust: If you want an extra crispy top, switch to broil for the last 1-2 minutes (just keep a close eye so it doesn’t burn!).
• Batch-cooking: Make two loaves and freeze

Print