Garlic Parmesan Chicken Meatloaves Recipe

Ash Tyrrell

Garlic Parmesan Chicken Meatloaves Recipe

I have to admit, I was never a huge meatloaf fan until this recipe came into my life. I decided to try something different with ground chicken I had in the fridge, and these mini meatloaves were the result.

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Prep Time 10

Cook Time 25

Servings: 12

Ingredients Method Notes

Ingredients

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
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.

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.