Ingredients:

  • 1.13 kg / 2.5 lbs ground chicken
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 120ml / ½ cup grated Parmesan cheese, plus extra for topping
  • 60ml / ¼ cup chopped fresh parsley
  • 1 large egg, lightly beaten (approx. 50g)
  • 30ml / 2 tablespoons olive oil
  • 60ml / ¼ cup breadcrumbs (Italian seasoned or panko work well)
  • 15ml / 1 tablespoon Worcestershire sauce
  • 5ml / 1 teaspoon dried oregano
  • 2.5ml / ½ teaspoon salt
  • 1.25ml / ¼ teaspoon black pepper
  • 30ml / 2 tablespoons melted butter (optional, for topping)
  • 30ml / 2 tablespoons grated parmesan (optional, for topping)
  • 1 clove garlic, minced (optional, for topping)

Instructions:

  1. Preheat oven to 175°C / 350°F. Lightly grease a 9x5 inch loaf pan or line with foil (leaving an overhang for easy removal).
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine ground chicken, cooled onion/garlic mixture, Parmesan cheese, parsley, egg, breadcrumbs, Worcestershire sauce, oregano, salt, and pepper. Gently mix with your hands until just combined. Avoid overmixing.
  4. Transfer the mixture to the prepared loaf pan. Gently press down to create an even surface.
  5. Mix melted butter, Parmesan cheese and minced garlic together in a small bowl (optional topping).
  6. Spread the mixture evenly across the top of the meatloaf (optional topping).
  7. Bake for 50-60 minutes, or until the internal temperature reaches 74°C / 165°F.
  8. Remove from oven and let rest for 10 minutes before slicing and serving.