Go Back
Garlic Parmesan Chicken Meatloaves

Garlic Parmesan Chicken Meatloaves

Garlic Parmesan Chicken Meatloaves are a flavorful, lean alternative to traditional meatloaf, packed with savory garlic and rich Parmesan cheese. Perfect for a weeknight dinner or meal prep, these mini meatloaves are simple to make and sure to please everyone.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

Meatloaves:

  • ▢ 2 lbs ground chicken
  • ▢ 1/2 yellow onion diced (about 1/2 cup)
  • ▢ 8-10 garlic cloves pressed
  • ▢ 3/4 cup bread crumbs* or 2 slices of 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 for topping

Cream Sauce:

  • ▢ 2 Tbsp olive oil
  • ▢ 3 garlic cloves
  • ▢ 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
 

Meatloaves:

  • Preheat the oven to 375°F and grease a muffin baking pan.
  • In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, fresh grated Parmesan cheese, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  • Use an ice cream scoop to portion out even amounts of the chicken mixture. Shape the portions into balls and gently press them into the muffin cups. If desired, sprinkle more Parmesan cheese on top.
  • Bake for 22-25 minutes, or until the juices run clear and the internal temperature of the meatloaves reaches 165°F.

Sauce:

  • Preheat a sauce pot over medium heat. Add olive oil and pressed garlic. Sauté the garlic in the oil until fragrant, then whisk in the flour until fully incorporated.
  • Reduce the heat to medium-low and gradually pour in the heavy whipping cream while continuously whisking. Keep whisking until the mixture is smooth and heated through.
  • Once the heavy cream mixture is hot (but not boiling), whisk in the fresh grated Parmesan cheese and salt. Continue mixing until the cheese is completely smooth and incorporated.
  • Stir in the parsley and remove from heat.
  • Top each mini meatloaf with the creamy sauce when serving.

Notes

Gluten-Free Note: To make this dish gluten-free, substitute 2 slices of gluten-free bread or gluten-free breadcrumbs for the regular breadcrumbs in the meatloaf mixture. For the sauce, use gluten-free all-purpose flour instead of the regular flour. If you prefer not to use gluten-free flour and don’t mind a thinner sauce, you can omit the flour entirely.
Full-Size Chicken Meatloaf: To make a whole chicken meatloaf, prepare the meatloaf mixture in the same way. Spread the mixture evenly in a 9x5 loaf baking pan. Bake at 350°F for 55-65 minutes, or until the internal temperature reaches 165°F. Be sure to check the temperature at the center of the thickest part. Prepare the sauce separately as per the recipe, and add it to the cooked meatloaf.