casserole,

Garlic Parmesan Chicken Meatloaf Casserole

Servings: 6

Prep Time: 20 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour 5 minutes

Ingredients

For the Chicken Meatloaf Base:

• 500 grams ground chicken (preferably thigh meat)

• 1/2 cup plain breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/4 cup whole milk

• 2 large eggs

• 1/2 small onion, finely minced or grated

• 3–4 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried oregano

• 1/4 teaspoon thyme

• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cubed

• 3 tablespoons unsalted butter

• 1/4 cup milk or cream (warm)

• Salt and pepper, to taste

• 1/4 cup grated Parmesan cheese

For the Garlic Parmesan Topping:

• 2 tablespoons unsalted butter, melted

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• Optional: chopped parsley for garnish

Instructions

1. Preheat the Oven:

Preheat oven to 190°C (375°F). Lightly grease a 9×9 inch or similar-sized baking dish.

2. Prepare the Mashed Potatoes:

1. Place cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).

2. Drain well, then mash with butter, warm milk or cream, Parmesan, salt, and pepper. Set aside.

3. Prepare the Chicken Meatloaf Base:

1. In a large mixing bowl, soak the breadcrumbs in milk for 2–3 minutes.

2. Add ground chicken, eggs, Parmesan, garlic, onion, parsley, and seasonings. Mix until just combined. Do not overmix.

3. Press the mixture evenly into the prepared baking dish to form the bottom layer.

4. Assemble the Casserole:

1. Spread the mashed potatoes evenly over the meatloaf layer.

2. In a small bowl, combine melted butter, garlic powder, and grated Parmesan. Drizzle or brush over the top of the mashed potatoes.

5. Bake:

Bake uncovered for 40–45 minutes, or until the top is golden and the internal temperature of the meatloaf reaches at least 74°C (165°F).
If needed, broil for the last 2–3 minutes to brown the top.

6. Rest and Serve:

Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired.

Serving Suggestions

• Serve with steamed green beans, sautéed spinach, or a crisp garden salad.

• Pairs well with a light gravy or a garlic cream sauce, though it’s rich enough to stand on its own.

Let me know if you would like a low-carb variation (e.g., using cauliflower mash), or if you’d prefer to include vegetables like spinach or broccoli in the casserole.