Ingredients:

  • 2 lbs ground chicken (mix of breast and thigh)
  • 1/2 cup plain Greek yogurt
  • 1.25 cups panko breadcrumbs, divided
  • 6 cloves fresh garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp unsalted butter, melted
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, beaten egg, minced garlic, Worcestershire sauce, parsley, salt, and pepper.
  2. Stir in 3/4 cup of the panko breadcrumbs and let the mixture sit for 5 minutes to hydrate, creating a moisture-locking panade.
  3. Add the ground chicken and 1/2 cup of grated Parmesan cheese to the bowl. Gently fold the ingredients together until just combined, being careful not to overwork the meat.
  4. Preheat your oven to 375°F (190°C). Transfer the chicken mixture into a 9x5 inch loaf pan or shape into a free-form loaf on a rimmed baking sheet.
  5. In a small bowl, combine the remaining 1/2 cup panko, 1/2 cup shredded Parmesan, dried oregano, dried thyme, and melted butter. Press this mixture firmly onto the top of the meatloaf.
  6. Bake for 45 minutes, or until an instant-read thermometer inserted into the center reaches exactly 165°F (74°C).
  7. Remove the loaf from the oven and let it rest for 10 minutes. Carry-over cooking will bring the internal temperature to the safe 165°F (74°C) while locking in juices.