Garlic Parmesan Chicken Meatloaves

These Garlic Parmesan Chicken Meatloaves are a delicious twist on classic comfort food—made mini for quick baking and packed with flavor from fresh garlic, Italian herbs, and nutty parmesan cheese. Moist, tender, and perfectly seasoned, these individual meatloaves are perfect for weeknight dinners, meal prep, or even picky eaters!

The first time I made Garlic Parmesan Chicken Meatloaves, I wanted something cozy but a little lighter than traditional beef meatloaf. My husband took a bite and said, “This tastes like a meatball and a garlic knot had a baby!” My daughter, who usually needs convincing with meatloaf, actually asked for seconds. Now it’s one of our go-to meals that everyone in the house loves—and I always double the batch for leftovers.

Why You’ll Love Garlic Parmesan Chicken Meatloaves

• Light but Satisfying thanks to lean ground chicken

• Packed with Flavor from garlic, herbs, and parmesan

• Quick-Cooking Minis – ready in under 30 minutes

• Great for Meal Prep or Freezing

Ingredients Notes For Garlic Parmesan Chicken Meatloaves

• Ground Chicken: Lean, juicy, and mild in flavor

• Parmesan Cheese: Freshly grated for best flavor and texture

• Garlic: Minced fresh or use garlic powder in a pinch

• Egg: Helps bind the mixture

• Breadcrumbs: Use Italian-style for extra flavor

• Milk: Keeps the meatloaf moist

• Italian Seasoning & Parsley: For herby depth

• Salt & Pepper: To round it all out

• Optional Topping: Extra parmesan or shredded mozzarella

Recipe Steps

1. Preheat Oven: Set to 375°F (190°C). Grease a muffin tin or line a baking sheet.

2. Mix Ingredients: In a large bowl, combine ground chicken, parmesan, garlic, egg, breadcrumbs, milk, and seasonings. Mix gently—don’t overwork it.

3. Form Meatloaves: Divide the mixture into equal portions and shape into mini loaves or press into muffin cups.

4. Bake: Bake for 20–25 minutes until golden and cooked through (internal temp of 165°F).

5. Top (Optional): In the last 5 minutes, sprinkle with extra cheese and let it melt.

6. Serve: Let rest for a few minutes before serving with mashed potatoes, roasted veggies, or a green salad.

Storage Options

• Refrigerator: Store in an airtight container up to 4 days

• Freezer: Freeze cooked meatloaves for up to 2 months

• Reheat: Microwave or bake at 350°F until warmed through

Variations & Substitutions

• Use Ground Turkey instead of chicken

• Spicy Kick: Add crushed red pepper or a dash of hot sauce

• Add Veggies: Finely chopped spinach, carrots, or zucchini blend right in

Frequently Asked Questions

Can I make this into one big loaf? Yes—bake at 375°F for 45–50 minutes in a loaf pan.

Can I prep this ahead? Definitely—mix and shape ahead, then bake fresh when ready.

Do I have to use breadcrumbs? You can sub with crushed crackers, oats, or a low-carb alternative.

Garlic Parmesan Chicken Meatloaves

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Course: Dinner, Main Course

Kitchen: American, Italian-inspired

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 1½ lbs ground chicken
• ▢ ½ cup 0.25 lbs grated Parmesan cheese
• ▢ ¾ cup 0.38 lbs breadcrumbs (plain or Italian-style)
• ▢ **2 cloves garlic minced
• ▢ 1 large egg
• ▢ **2 tablespoons milk
• ▢ 1 tablespoon chopped fresh parsley or 1 tsp dried
• ▢ **1 teaspoon Italian seasoning
• ▢ **½ teaspoon salt
• ▢ **½ teaspoon black pepper
• ▢ ¼ teaspoon red pepper flakes optional
• ▢ 1 tablespoon olive oil for brushing
• ▢ Optional topping: Extra grated Parmesan + fresh herbs

Instructions

• Preheat Oven:
• Set oven to 375°F (190°C).
• Lightly grease a baking sheet or muffin tin for individual loaves.
• Make the Mixture:
• In a large bowl, combine ground chicken, Parmesan, breadcrumbs, garlic, egg, milk, parsley, and seasonings.
• Mix gently with clean hands or a spatula until fully combined—do not overmix.
• Form the Loaves:
• Divide the mixture into 4–6 equal portions and shape into mini loaves or press into a muffin tin.
• Place them on the prepared baking sheet if not using a muffin tin.
• Bake:
• Brush the tops with olive oil.
• Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and tops are lightly golden.
• Optional Topping:
• Sprinkle with extra Parmesan and broil for 1–2 minutes for a crispier, cheesy finish.
• Serve:
• Let rest for a few minutes before serving. Pair with mashed potatoes, salad, or roasted veggies.