Garlic Parmesan Chicken Meatloaves
Garlic Parmesan Chicken Meatloaves are mini ground-chicken loaves packed with garlic, herbs, and Parmesan cheese, baked until tender inside with lightly crisp, golden edges. They are perfect for easy weeknight dinners, meal prep, or family-style comfort food with a lighter twist.
Ingredients
Meatloaf Mixture
- 1 pound ground chicken
- 0.5 cup finely grated Parmesan cheese
- 0.5 cup dried breadcrumbs
- 0.25 cup finely chopped fresh parsley
- 3 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup milk
- 2 tablespoons olive oil, for drizzling
- 0.25 cup grated mozzarella cheese (optional) for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, parsley, minced garlic, egg, oregano, salt, and pepper. Mix gently until everything is evenly distributed.
- Pour in the milk and fold it into the mixture until it feels soft, moist, and holds together. If it seems too loose, add a bit more breadcrumbs; if too dry, add a splash more milk.
- Divide the mixture into four equal portions and shape each into a compact mini loaf. Arrange the loaves on the prepared baking sheet, leaving space between them.
- Drizzle the tops with olive oil to encourage browning and a lightly crisp exterior.
- Bake for 25–30 minutes, or until the meatloaves are cooked through and the internal temperature reaches 165°F (74°C).
- If using mozzarella, sprinkle it over the meatloaves during the last 5 minutes of baking so it melts and turns lightly golden. Let the loaves rest for about 5 minutes before serving.
Notes
For extra moisture, avoid overmixing the meat and remove the meatloaves from the oven as soon as they reach 165°F (74°C). The recipe can be made gluten-free by using gluten-free breadcrumbs, and it also freezes well for quick future meals.