I have to admit, I was never a huge meatloaf fan until this Garlic Parmesan Chicken Meatloaves Recipe came into my life. I decided to try something different with the ground chicken I had in the fridge, and these mini meatloaves were the result. They are incredibly juicy, packed with garlic and Parmesan flavor, and that creamy sauce is just divine.
My family devoured them, and it has since become a staple in our weeknight dinner rotation. They are surprisingly simple but taste like a gourmet meal. They are surprisingly simple but taste like a gourmet meal. For a different seafood twist, you can also enjoy similar Blackened Salmon in Creamy Cajun Sauce Recipe dishes.
Ingredients
Here is the list of ingredients you’ll need to create these delicious meatloaves and the rich, creamy sauce.
For the Meatloaves:
- 2 lbs ground chicken: This lean protein is the perfect base, as it soaks up all the wonderful flavors you’ll be adding.
- ½ cup finely diced yellow onion: Adds a subtle sweetness and depth of flavor that complements the chicken.
- 10 garlic cloves, pressed or minced: Don’t be shy with the garlic; it’s a star player and provides the signature aromatic taste.
- ¾ cup breadcrumbs: This acts as a binder to hold the meatloaves together, ensuring they don’t fall apart while baking.
- 1 large egg: Another crucial binder that helps create the perfect texture for the meatloaves.
- 3 tablespoons freshly minced parsley: Brings a touch of freshness and color that cuts through the richness of the other ingredients.
- 3 oz freshly grated Parmesan cheese: For the best flavor and melt, grate your own cheese. Pre-shredded cheese often has anti-caking agents that can affect the texture.
- 1 teaspoon fine sea salt: Enhances all the flavors in the dish.
- ½ teaspoon freshly cracked black pepper: Adds a mild, spicy note.
- Optional: additional grated Parmesan for topping
For the Cream Sauce:
- 2 tablespoons olive oil: Used to sauté the garlic and create the base for your sauce.
- 3 garlic cloves, pressed or minced: More garlic! This reinforces the garlicky goodness in the sauce.
- 1 tablespoon all-purpose flour: This is the thickening agent for the sauce, creating a smooth and creamy consistency.
- 1 ½ cups heavy whipping cream: Gives the sauce its luxurious, rich texture.
- 3 oz freshly grated Parmesan cheese: Adds a salty, nutty flavor that makes the sauce irresistible.
- 1 tablespoon freshly minced parsley: Provides a final touch of freshness to the sauce.
- ¼ teaspoon fine sea salt: Balances the richness of the cream and cheese.
Note: The quantities provided will yield approximately 10-12 servings.
Variations
This recipe is fantastic as is, but you can easily adapt it to suit your tastes or dietary needs.
- Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes to the meatloaf mixture. It adds a wonderful warmth that complements the garlic and Parmesan.
- Different Meats: While the recipe calls for ground chicken, ground turkey (dark meat is best to avoid dryness) would also work beautifully.
- Gluten-Free Option: To make this recipe gluten-free, simply substitute the breadcrumbs with a gluten-free alternative like crushed gluten-free crackers, oats, or almond flour. For the sauce, use a gluten-free all-purpose flour blend or cornstarch as a thickener.
- Dairy-Free Alternative: For a dairy-free version, you can try using a plant-based cream like coconut cream in the sauce. You may want to skip the Parmesan or use a dairy-free alternative, though it will change the signature flavor. You can also enjoy similar festive dishes like Christmas Salmon Recipe for holiday inspiration.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Large Mixing Bowl: For combining all the meatloaf ingredients thoroughly.
- 12-Cup Muffin Tin: This is key for creating perfectly portioned, individual meatloaves that cook evenly.
- Small Saucepan: For preparing the creamy garlic Parmesan sauce on the stovetop.
- Whisk: Essential for creating a smooth, lump-free cream sauce.
How to Make Garlic Parmesan Chicken Meatloaves
This recipe is straightforward and perfect for a weeknight dinner. The process is simple, from mixing the ingredients to baking the meatloaves and whipping up the delicious cream sauce.
Step 1: Prepare the Meatloaves
First, preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. In a large bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, egg, parsley, Parmesan cheese, salt, and pepper. Use your hands to mix everything together until just combined, being careful not to overwork the mixture.
Step 2: Portion and Bake
Using a scoop or your hands, divide the chicken mixture into 12 equal portions. Roll each portion into a ball and place it into one of the greased muffin cups. If you like, sprinkle a little extra Parmesan cheese on top of each one for a golden, cheesy crust.
Step 3: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 22-25 minutes. The meatloaves are done when they are cooked through and the tops are lightly golden. You can use a meat thermometer to ensure they have reached an internal temperature of 165°F (74°C).
Step 4: Prepare the Cream Sauce
While the meatloaves are baking, you can prepare the sauce. Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for about a minute until fragrant, then whisk in the flour and cook for another minute.
Step 5: Finish the Sauce and Serve
Gradually pour in the heavy cream while whisking constantly to prevent any lumps from forming. Continue cooking and whisking until the sauce thickens, which should take about 3-4 minutes. Stir in the Parmesan cheese and salt until the cheese is fully melted, then remove from the heat and stir in the fresh parsley. Let the meatloaves rest for a few minutes before drizzling the warm sauce over them and serving.
Additional Tips for Making this Recipe Better
After making this dish several times, I’ve picked up a few tricks that take it to the next level.
- Don’t Overmix: I learned quickly that overmixing the ground chicken can make the final meatloaves tough. Mix the ingredients until they are just combined for the most tender result.
- Fresh is Best: I can’t stress this enough—use freshly grated Parmesan. It melts so much better and has a far superior flavor compared to the pre-shredded kind. The same goes for fresh parsley and garlic.
- Let Them Rest: Allowing the meatloaves to rest in the pan for about 5 minutes after baking is a small step that makes a big difference. It helps them set up and retain their juices, making them even more moist and flavorful.
How to Serve Garlic Parmesan Chicken Meatloaves
These versatile meatloaves pair well with a variety of side dishes. For a classic comfort meal, serve them over a bed of creamy mashed potatoes, allowing the sauce to soak into the potatoes. Roasted vegetables like broccoli, asparagus, or green beans add a nice freshness and crunch. For a simpler meal, a big green salad with a light vinaigrette provides a perfect balance to the rich dish. Garnish with a sprinkle of extra fresh parsley for a pop of color before serving.
Credit [https://myhomemaderecipe.com/recipes/garlic-parmesan-chicken-meatloaves]
Nutritional Information
Here is an approximate nutritional breakdown per serving.
- Calories: 350-400 kcal
- Protein: 30g
- Carbohydrates: 8g
- Fat: 22g
Make Ahead and Storage
This recipe is great for meal prepping or making ahead for busy nights.
Storing: Store any leftover meatloaves in an airtight container in the refrigerator for up to 4 days. It’s best to store the sauce separately to prevent the meatloaves from becoming soggy.
Freezing: You can freeze the baked and cooled meatloaves (without the sauce) in a single layer on a baking sheet before transferring them to a freezer-safe bag. They will keep well for up to 3 months. The sauce can also be frozen, but the texture may change slightly upon reheating.
Reheating: Reheat the meatloaves in the oven at 350°F until warmed through, or gently in the microwave. The sauce can be reheated in a saucepan over low heat, whisking until smooth.
Why You’ll Love This Recipe
Here are just a few reasons why these garlic parmesan chicken meatloaves are sure to become a new favorite.
- Incredibly Flavorful: The combination of garlic, Parmesan, and fresh parsley creates a rich, savory flavor that is absolutely delicious. The creamy sauce takes the entire dish over the top.
- Quick and Easy: With only 10 minutes of prep time and 25 minutes in the oven, this recipe is perfect for a busy weeknight. Using a muffin tin makes portioning and cleanup a breeze.
- Perfect for Meal Prep: These meatloaves store and reheat beautifully, making them an excellent choice for meal prepping. You can enjoy a delicious, home-cooked meal even on your busiest days.
- Crowd-Pleasing Dish: From kids to adults, everyone seems to love this recipe. The individual portions make them easy to serve, and the comforting flavors are always a hit.
Garlic Parmesan Chicken Meatloaves Recipe
Ingredients
Method
- First, preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. In a large bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, egg, parsley, Parmesan cheese, salt, and pepper. Use your hands to mix everything together until just combined, being careful not to overwork the mixture.
- Using a scoop or your hands, divide the chicken mixture into 12 equal portions. Roll each portion into a ball and place it into one of the greased muffin cups. If you like, sprinkle a little extra Parmesan cheese on top of each one for a golden, cheesy crust.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes. The meatloaves are done when they are cooked through and the tops are lightly golden. You can use a meat thermometer to ensure they have reached an internal temperature of 165°F (74°C).
- While the meatloaves are baking, you can prepare the sauce. Heat the olive oil in a small saucepan over medium heat. Add the garlic and sauté for about a minute until fragrant, then whisk in the flour and cook for another minute.
- Gradually pour in the heavy cream while whisking constantly to prevent any lumps from forming. Continue cooking and whisking until the sauce thickens, which should take about 3-4 minutes. Stir in the Parmesan cheese and salt until the cheese is fully melted, then remove from the heat and stir in the fresh parsley. Let the meatloaves rest for a few minutes before drizzling the warm sauce over them and serving.
Notes
- Don’t Overmix: I learned quickly that overmixing the ground chicken can make the final meatloaves tough. Mix the ingredients until they are just combined for the most tender result.
- Fresh is Best: I can’t stress this enough—use freshly grated Parmesan. It melts so much better and has a far superior flavor compared to the pre-shredded kind. The same goes for fresh parsley and garlic.
- Let Them Rest: Allowing the meatloaves to rest in the pan for about 5 minutes after baking is a small step that makes a big difference. It helps them set up and retain their juices, making them even more moist and flavorful.
