1. Can I make Garlic Parmesan Chicken Meatloaf ahead of time?

Absolutely! You can prep the meatloaf up to 24 hours in advance , cover it, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes before placing it in the oven.

2. What’s the best way to keep chicken meatloaf from drying out?

To keep your Garlic Parmesan Chicken Meatloaf moist and juicy : Use breadcrumbs and milk to retain moisture. Avoid overmixing, as it can make the meatloaf dense. Let the meatloaf rest for 10 minutes before slicing to lock in juices.

3. Can I use fresh cherries instead of canned for dump cake?

Yes! If using fresh cherries, pit and halve them , then mix with ½ cup sugar and 1 tablespoon cornstarch to create a similar consistency to pie filling.

4. Why is my dump cake too runny?

A too-runny dump cake is often caused by: Too much juice from the pineapple —make sure you’re using the right amount. Not baking long enough —the top should be golden brown and crispy. Mixing the layers —this cake works best when the layers remain separate.

Garlic Parmesan Chicken Meatloaf and Cherry Pineapple Dump Cake

Description

A savory, cheesy Garlic Parmesan Chicken Meatloaf paired with a sweet and fruity Cherry Pineapple Dump Cake. This perfect dinner and dessert combo is easy to make and great for family meals, gatherings, or meal prep.

Ingredients

Scale

Garlic Parmesan Chicken Meatloaf Ingredients:

1.5 lbs ground chicken
½ cup breadcrumbs (Panko or regular)
⅓ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 large egg
¼ cup milk
3 cloves garlic, minced
1 tsp Italian seasoning
Salt & pepper (to taste)
2 tbsp chopped parsley (optional)

Cherry Pineapple Dump Cake Ingredients:

1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple (with juice)
1 box (15.25 oz) yellow cake mix
½ cup (1 stick) butter, melted
½ cup chopped pecans (optional)

Instructions

How to Make Garlic Parmesan Chicken Meatloaf:

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine ground chicken, breadcrumbs, parmesan, mozzarella, egg, milk, garlic, and seasonings. Mix gently.
Shape the mixture into a loaf and place it on a lined baking sheet or in a greased loaf pan.
Bake for 35-40 minutes or until the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before slicing and serving.

How to Make Cherry Pineapple Dump Cake:

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Layer crushed pineapple (with juice) in the dish, then spoon the cherry pie filling on top. Do not mix.
Sprinkle dry cake mix evenly over the fruit layer.
Drizzle melted butter over the top, ensuring even coverage.
Bake for 40-45 minutes until golden brown and bubbly

Notes

For extra flavor: Add a garlic butter glaze on the meatloaf before serving.
For a crunchier dump cake: Add chopped pecans or sprinkle brown sugar on top before baking.

Make-ahead tip: Both recipes can be prepped in advance and stored in the fridge before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes (meatloaf), 45 minutes (dump cake)
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Calories: 250
Sugar: 30g
Sodium: 400mg
Fat: 10g
Protein: 27g