Garlic Parmesan Chicken Meatloaves

These Garlic Parmesan Chicken Meatloaves are a fresh twist on a classic comfort food, made with ground chicken, savory garlic, and plenty of Parmesan cheese for flavor in every bite. I shape them into mini loaves for quicker baking and perfect portions, making them ideal for weeknight dinners or meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s lighter than traditional meatloaf, but still hearty and packed with flavor. The garlic and Parmesan give the chicken a bold, cheesy depth, and the mini size means they cook faster and look great on the plate. They pair well with just about any side—from mashed potatoes to salad—and they reheat beautifully, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Garlic (minced)

• Grated Parmesan cheese

• Breadcrumbs (plain or Italian-style)

• Egg

• Milk

• Onion (finely chopped or grated)

• Dried Italian seasoning

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

• Olive oil or cooking spray (for greasing)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.

2. In a large bowl, I mix together the ground chicken, garlic, Parmesan, breadcrumbs, egg, milk, onion, Italian seasoning, salt, and pepper until just combined.

3. I divide the mixture into 4 to 6 equal portions and shape each into a mini loaf, placing them on the prepared baking sheet.

4. I bake for 25–30 minutes, or until the loaves are golden and cooked through (internal temperature should reach 165°F).

5. I let them rest for a few minutes before serving, then garnish with chopped parsley if I want a fresh pop of color.

Servings and timing

This recipe makes 4 to 6 mini meatloaves, depending on size, and serves about 4 people. It takes 10–15 minutes to prep and 25–30 minutes to bake.

Variations

• I sometimes add shredded mozzarella inside each loaf for a cheesy center.

• For extra moisture, I mix in a spoonful of Greek yogurt or sour cream.

• I’ve made this recipe with ground turkey as an easy substitute.

• If I want a crispy exterior, I brush the loaves with olive oil or a garlic-butter glaze before baking.

• I serve them with marinara sauce or garlic cream sauce for an Italian-inspired meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or oven—just cover them loosely to keep them moist.

To freeze, I wrap each cooled meatloaf individually and freeze for up to 2 months. I thaw overnight in the fridge and reheat thoroughly before serving.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well and has a similar flavor and texture. I often use whichever I have on hand.

Do I need to cook the onion first?

No, I grate it or chop it very finely so it cooks through while baking. It helps keep the meatloaf moist and flavorful.

What type of breadcrumbs should I use?

I like Italian-style for added flavor, but plain breadcrumbs work great too. Panko adds a little more texture if I want a firmer bite.

Can I make these in a muffin tin?

Yes, I’ve baked them in muffin tins for individual portions—they cook even faster that way (about 20–25 minutes).

What sides go best with these?

I usually serve them with mashed potatoes, roasted veggies, or a crisp green salad. They also go great with rice or pasta.

Conclusion

These Garlic Parmesan Chicken Meatloaves are a flavorful, fuss-free dinner that brings a lighter touch to a classic dish. I love how the garlic and cheese make the chicken so savory, and the mini loaf shape makes them perfect for both family dinners and meal prep. Easy to make, easy to store, and always delicious—this is one of those go-to recipes I rely on again and again.

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