Easy Garlic Parmesan Chicken Meatloaves
Mini chicken meatloaves packed with garlic, Parmesan, and herbs. They bake up juicy, golden, and perfect for weeknights.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb ground chicken
- 0.75 cup panko breadcrumbs
- 0.5 cup finely grated Parmesan cheese
- 0.25 cup milk
- 2 oz beaten egg
- 3 tsp minced garlic
- 0.33 cup grated yellow onion
- 2 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil for brushing
- 1 tbsp unsalted butter, melted for finishing
- 2 tbsp finely grated Parmesan cheese for finishing
- 0.5 tsp garlic powder for finishing
Instructions
Preparation Steps
- Heat oven to 400°F. Line a sheet pan with parchment and lightly brush with olive oil.
- Stir breadcrumbs and milk in a large bowl. Let the mixture soak for 2 minutes.
- Add ground chicken, beaten egg, 1/2 cup Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Divide into 6 equal portions. Shape into small loaves and place on the prepared pan. Brush tops with olive oil.
- Bake 18–20 minutes, until the centers reach 165°F on an instant-read thermometer.
- Combine melted butter, remaining Parmesan, and garlic powder. Brush over hot meatloaves; broil 1–2 minutes to brown, if desired.
- Rest 5 minutes before serving so the juices settle.
Notes
Variations: Swap ground turkey for chicken, or add a pinch of red pepper flakes for heat. For a saucy finish, spoon warm marinara over the meatloaves after broiling. Use gluten-free panko if needed.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat covered at 325°F until hot.
This recipe is an original creation inspired by classic Easy Garlic Parmesan Chicken Meatloaves flavors. All ingredient ratios and instructions are independently developed.