These individual garlic parmesan chicken meatloaves bring a gourmet twist to classic comfort food. By using ground chicken instead of beef, we create a lighter version that’s still incredibly satisfying and flavorful.
Perfect for busy weeknights, these mini meatloaves bake faster than traditional versions and offer built-in portion control. The combination of fresh garlic and aged parmesan creates an irresistible aroma that will have everyone asking for seconds.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Individual portions make serving and storage easier
- Lighter than traditional beef meatloaf but equally satisfying
- Kid-friendly and great for meal prep
- Freezes beautifully for future meals
Ingredients
- 1 pound ground chicken – Look for ground chicken with a bit of fat for extra flavor.
- 1/2 cup breadcrumbs – Regular or panko both work here. If you have seasoned breadcrumbs, even better!
- 1/3 cup grated parmesan cheese – Go for freshly grated if you can—it makes a huge difference in flavor.
- 2 cloves garlic, finely minced – Fresh garlic is a must for that bold flavor.
- 1 large egg – Helps bind everything together.
- 1/4 cup milk – Keeps the meatloaf tender and juicy.
- 1 teaspoon dried Italian seasoning – A blend of oregano, basil, and thyme works beautifully.
- 1/2 teaspoon salt – Adjust to taste, especially if your parmesan is on the salty side.
- 1/4 teaspoon black pepper – Just enough to round out the flavors.
- Optional: 1 tablespoon chopped parsley – For a bit of freshness in the mix or as a garnish.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Trust me, you’ll thank yourself later.
- Mix the meatloaf ingredients. In a large bowl, combine the ground chicken, breadcrumbs, parmesan, garlic, egg, milk, Italian seasoning, salt, and pepper. If you’re using parsley, toss that in too. Use your hands to mix everything gently but thoroughly. The mixture will feel a bit sticky, and that’s totally okay!
- Shape the meatloaves. Divide the mixture into four equal portions and shape them into small loaves—kind of like oval patties but thicker. Place them on the prepared baking sheet, leaving a bit of space between each one. (source:Ineskohl.info)
- Add the topping. Spoon about a tablespoon of marinara sauce over each loaf and spread it gently. Then sprinkle a little extra parmesan on top for that irresistible golden crust.
- Bake. Pop the baking sheet into the oven and bake for 20–25 minutes, or until the loaves are cooked through (internal temperature should reach 165°F/74°C). The tops should be golden, and your kitchen will smell incredible by this point.
- Rest before serving. Let the meatloaves sit for 5 minutes after baking. This helps the juices redistribute, keeping everything moist and flavorful.
Tips & Variations
- Swap ground turkey for chicken if preferred
- Add finely diced onions or bell peppers for extra vegetables
- Make ahead and reheat in the microwave for 1-2 minutes
- Use gluten-free breadcrumbs for a celiac-friendly version
- Add a tablespoon of pesto for extra flavor
Serving Suggestions
Serve these mini meatloaves with roasted garlic mashed potatoes and steamed broccoli for a complete meal. For a lighter option, pair with a fresh arugula salad dressed with lemon vinaigrette.
Notes
- Store in an airtight container for up to 4 days in the refrigerator
- Freeze for up to 3 months wrapped individually
- Meatloaves are done when they reach 165°F internal temperature
FAQs
- Can I make these ahead? Yes, prepare up to 24 hours in advance and store covered in the refrigerator before baking.
- Why is my mixture too wet? Make sure to use regular ground chicken, not extra lean, and add more breadcrumbs if needed.
- Can I double the recipe? Absolutely! Just maintain the same proportions and use multiple pans if necessary.
- How do I prevent them from drying out? Don’t overmix the ingredients and avoid overbaking – use a meat thermometer for best results.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 1 pound ground chicken – Look for ground chicken with a bit of fat for extra flavor.
- 1/2 cup breadcrumbs – Regular or panko both work here. If you have seasoned breadcrumbs, even better!
- 1/3 cup grated parmesan cheese – Go for freshly grated if you can—it makes a huge difference in flavor.
- 2 cloves garlic, finely minced – Fresh garlic is a must for that bold flavor.
- 1 large egg – Helps bind everything together.
- 1/4 cup milk – Keeps the meatloaf tender and juicy.
- 1 teaspoon dried Italian seasoning – A blend of oregano, basil, and thyme works beautifully.
- 1/2 teaspoon salt – Adjust to taste, especially if your parmesan is on the salty side.
- 1/4 teaspoon black pepper – Just enough to round out the flavors.
- Optional: 1 tablespoon chopped parsley – For a bit of freshness in the mix or as a garnish.
Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Trust me, you’ll thank yourself later.
- Mix the meatloaf ingredients. In a large bowl, combine the ground chicken, breadcrumbs, parmesan, garlic, egg, milk, Italian seasoning, salt, and pepper. If you’re using parsley, toss that in too. Use your hands to mix everything gently but thoroughly. The mixture will feel a bit sticky, and that’s totally okay!
- Shape the meatloaves. Divide the mixture into four equal portions and shape them into small loaves—kind of like oval patties but thicker. Place them on the prepared baking sheet, leaving a bit of space between each one. (source:Ineskohl.info)
- Add the topping. Spoon about a tablespoon of marinara sauce over each loaf and spread it gently. Then sprinkle a little extra parmesan on top for that irresistible golden crust.
- Bake. Pop the baking sheet into the oven and bake for 20–25 minutes, or until the loaves are cooked through (internal temperature should reach 165°F/74°C). The tops should be golden, and your kitchen will smell incredible by this point.
- Rest before serving. Let the meatloaves sit for 5 minutes after baking. This helps the juices redistribute, keeping everything moist and flavorful.
Notes
- Store in an airtight container for up to 4 days in the refrigerator
- Freeze for up to 3 months wrapped individually
- Meatloaves are done when they reach 165°F internal temperature
