Garlic Parmesan Chicken Meatloaves Recipe
This Garlic Parmesan Chicken Meatloaves recipe features juicy, tender mini chicken meatloaves baked to perfection and topped with a rich, creamy garlic Parmesan sauce. Perfect for a comforting yet elegant meal, these individual meatloaves are easy to prepare and packed with fresh herbs and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meatloaves
- 2 lbs ground chicken
- 1/2 yellow onion, diced (about 1/2 cup diced)
- 8–10 garlic cloves, pressed
- 3/4 cup bread crumbs (or 2 slices dense bread, crumbled)
- 1 egg
- 3 Tbsp fresh minced parsley
- 3 oz fresh grated Parmesan cheese
- Salt, to taste
- Fresh cracked black pepper, to taste
- Optional: extra fresh grated Parmesan cheese to top
Sauce
- 2 Tbsp olive oil
- 3 garlic cloves, pressed
- 1 Tbsp all-purpose flour
- 1 1/2 cups heavy whipping cream
- 3 oz fresh grated Parmesan cheese
- 1 Tbsp minced fresh parsley
- Salt, to taste
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and grease a muffin baking pan to prevent sticking.
- Mix meatloaf ingredients: In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, minced parsley, grated Parmesan cheese, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form meatloaves: Using an ice cream scoop, portion out equal amounts of the chicken mixture. Shape each portion into a ball then gently press into the muffin cups. Optionally, sprinkle extra Parmesan cheese on top for added flavor and a golden crust.
- Bake: Bake the meatloaves for 22-25 minutes until juices run clear and the internal temperature reaches 165°F (74°C) ensuring they are fully cooked.
- Prepare sauce base: While meatloaves bake, heat olive oil in a sauce pot over medium heat. Add pressed garlic and sauté until fragrant, about 1-2 minutes. Whisk in flour to combine and cook briefly to remove raw flour taste.
- Add cream and whisk: Reduce heat to medium-low. Slowly pour in the heavy whipping cream while continuously whisking to prevent lumps. Whisk the sauce slowly until smooth and heated through but not boiling.
- Add cheese and season: Once the sauce is hot, whisk in grated Parmesan cheese and salt. Continue whisking gently until the cheese melts completely and the sauce is creamy and smooth.
- Finish sauce: Stir in the minced fresh parsley and remove the sauce from the heat.
- Serve: Remove the mini meatloaves from the oven and top each one with the creamy garlic Parmesan sauce as you plate and serve.
Notes
- For best results, use freshly grated Parmesan cheese both in the meatloaves and the sauce.
- Make sure to cook the meatloaves until internal temperature reaches 165°F for safe consumption of ground chicken.
- You can substitute bread crumbs with gluten-free alternatives if desired.
- The sauce should be hot but not boiled when adding cheese to prevent separation.
- Leftover meatloaves can be refrigerated for up to 3 days or frozen for up to 2 months.
- This recipe yields 10 mini meatloaves, great for meal prep or parties.
