Garlic Parmesan Chicken Meatloaves

1. Position your oven rack in the middle and preheat to 375°F (190°C). This temperature creates the perfect balance between browning the exterior while keeping the interior moist.
2. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Creating the Mixture

1. In your large mixing bowl, combine the ground chicken, grated Parmesan, and breadcrumbs. The key is to break up the ground chicken well before adding other ingredients.
2. Add the minced garlic, chopped parsley, and dried oregano. These aromatics are essential for developing deep flavor throughout the meatloaves.
3. Season with salt and black pepper. Remember that Parmesan cheese adds saltiness, so we use a moderate amount of additional salt.
4. Add the beaten egg, which acts as a binder to hold everything together.
5. Pour in the milk gradually while mixing. The milk adds moisture and helps prevent the chicken from becoming too dense during cooking.
   Forming and Baking
   1. Divide the mixture into four equal portions. I find it helpful to first form the mixture into a square and then cut it into quarters for even sizing.
   2. Shape each portion into an oval loaf, about 4 inches long and 2 inches high. Keep the shape consistent for even cooking.
   3. Place the formed loaves on your prepared baking sheet, leaving space between each one for even heat circulation.
   4. Drizzle each loaf with olive oil, ensuring the tops are evenly coated. This helps develop a beautiful golden crust.
   5. If using mozzarella, sprinkle it over the tops of the loaves in the last 5 minutes of baking.
   6. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
   Storage and Reheating
   • Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days
   • Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through
   • Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating