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Homemade Garlic Herb Chicken Meatloaf with Mashed Potatoes photo

Garlic Herb Chicken Meatloaf with Mashed Potatoes

This Garlic Herb Chicken Meatloaf with Mashed Potatoes is a comforting, flavorful, and easy-to-make classic twist perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1 pound ground chicken lean and tender
  • 1 cup breadcrumbs helps bind the meatloaf and adds texture
  • 1/2 cup grated Parmesan cheese adds savory richness and umami
  • 2 large eggs bind the ingredients together and keep the meatloaf moist
  • 3 cloves garlic minced, infuses the meatloaf with robust garlic flavor
  • 1/4 cup chopped fresh parsley fresh, bright herbaceous notes
  • 1 tablespoon chopped fresh thyme earthy and fragrant
  • 1 tablespoon chopped fresh rosemary piney and aromatic, pairs beautifully with chicken
  • 1 teaspoon salt enhances all the flavors
  • 1/2 teaspoon black pepper adds gentle heat and depth
  • 1/2 cup milk keeps the meatloaf tender and moist
For the Mashed Potatoes
  • 2 pounds potatoes peeled and diced, perfect for fluffy mashed potatoes
  • 4 tablespoons butter for creamy, rich mashed potatoes
  • 1/2 cup milk for mashed potatoes, makes them silky smooth
  • salt and pepper to taste, to season the mash

Equipment

  • Mixing bowl
  • Loaf pan or baking dish
  • Potato peeler and knife
  • Large pot
  • Masher or fork
  • Oven

Method
 

Prepare the Meatloaf Mixture
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, thyme, rosemary, salt, pepper, and 1/2 cup milk. Mix gently but thoroughly, being careful not to overmix.
Shape and Bake the Meatloaf
  1. Transfer the mixture into a loaf pan or shape it by hand into a loaf on a lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
Prep and Boil the Potatoes
  1. While the meatloaf bakes, peel and dice the potatoes into even chunks. Place in a large pot, cover with cold water, add a pinch of salt, bring to a boil, and cook until fork-tender, about 15-20 minutes.
Mash the Potatoes
  1. Drain the potatoes thoroughly and return to the pot or large bowl. Add butter, 1/2 cup milk, and season with salt and pepper. Mash with a potato masher or fork until smooth and creamy. Adjust milk or butter to preferred consistency.
Serve
  1. Slice the Garlic Herb Chicken Meatloaf and serve alongside the creamy mashed potatoes. Optionally, sprinkle extra fresh parsley on top for color and freshness.

Notes

  • To keep the meatloaf moist, avoid overbaking and do not overmix the meat mixture.
  • Use starchy potatoes like Russets for fluffy mashed potatoes and mash while still hot.
  • For a glaze, brush ketchup, mustard, or a tomato paste and honey mixture on the meatloaf during the last 15 minutes of baking.
  • Substitute ground turkey for chicken or use gluten-free breadcrumbs for dietary needs.
  • Store leftovers in airtight containers in the fridge up to 4 days or freeze up to 2 months.