Garlic Parmesan Chicken Meatloaves Recipe

Garlic Parmesan Chicken Meatloaves Recipe | Cheesy & Delicious

I’m really excited to share this recipe with you—because the first time I made these Garlic Parmesan Chicken Meatloaves Recipe, I was blown away by how juicy, flavorful, and comforting they turned out. I pulled together simple ingredients I had on hand—ground chicken, garlic, Parmesan and ended up with a dish that felt special enough for guests, yet easy enough for a busy weeknight.

The creamy garlic‑Parmesan sauce is the real showstopper, and the mini meatloaves bake quickly and evenly. After one bite, my family went back for seconds. If you love garlic and cheesy comfort food, this is a recipe you’ll want on repeat. You can also enjoy similar flavor combinations in dishes like Menemen Recipe.

Ingredients

Here’s what you’ll need — and why each ingredient matters for the best results:

• 2 lbs (≈ 900 g) ground chicken — lean yet moist, perfect for absorbing flavor without becoming greasy.
• ½ cup finely diced yellow onion — adds a hint of sweetness and depth to the meat mixture.
• 10 garlic cloves, pressed or minced — guarantees bold, aromatic garlic flavor through every bite.
• ¾ cup (≈ 75 g) breadcrumbs (or 2 slices dense bread, crumbled) — helps the loaves bind and hold shape while keeping texture tender.
• 1 large egg — acts as a binder to keep everything together.
• 3 tablespoons freshly minced parsley — fresh herbs brighten the flavor and add a bit of color.
• 3 oz (≈ 85 g) freshly grated Parmesan cheese — sharp, salty, and full of umami; freshly grated cheese improves texture and flavor.
• 1 teaspoon fine sea salt (adjust to taste) — essential for seasoning and enhancing all the flavors.
• ½ teaspoon freshly cracked black pepper — adds subtle warmth and balance.
• Optional: additional grated Parmesan to sprinkle on top before baking — helps create a golden, savory crust.

For the Cream Sauce:

• 2 tablespoons olive oil — to sauté garlic and build the sauce base.
• 3 garlic cloves, pressed or minced — for that extra garlicky kick in the sauce.
• 1 tablespoon (≈ 8 g) all-purpose flour — helps thicken the cream sauce to a smooth consistency.
• 1½ cups (≈ 360 ml) heavy whipping cream — yields a rich, silky sauce.
• 3 oz (≈ 85 g) freshly grated Parmesan cheese — for a cheesy, umami‑rich sauce.
• 1 tablespoon (≈ 3 g) freshly minced parsley — adds freshness and a bright finish to the sauce.
• ¼ teaspoon fine sea salt (adjust to taste) — to season the sauce properly.

Note: Serves about 10 mini meatloaves (depending on size).

Variations

If you want to customize the recipe to your preferences or dietary needs:

• Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs — great for gluten-free or low-carb diets.
• Swap heavy cream with coconut milk (or a non-dairy alternative) for a dairy-free version — though the sauce will be lighter.
• Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle spicy kick.
• Mix in some chopped spinach or finely chopped bell peppers for extra moisture, veggies, and nutrients.
• For a cheesier take — stir in a bit of shredded mozzarella into the meat mixture or top meatloaves with mozzarella in the last few minutes of baking.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 22–25 minutes
• Total Time: ~35 minutes

Equipment You Need

• Muffin tin (12‑cup) — for shaping individual mini meatloaves and even cooking
• Large mixing bowl — to mix meatloaf ingredients thoroughly
• Small saucepan — to prepare the creamy garlic‑Parmesan sauce
• Cooking spray or oil — to grease the muffin tin to prevent sticking

How to Make Garlic Parmesan Chicken Meatloaves

Preheat Oven and Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a 12‑cup muffin tin with cooking spray or a bit of oil.

Mix the Meatloaf Base

In a large bowl, combine ground chicken, diced onion, minced garlic, breadcrumbs, egg, parsley, Parmesan, salt, and pepper. Use your hands (yes — it gets messy, but it’s best that way) and mix just until combined. Avoid overworking the mixture to keep the loaves tender.

Portion and Bake

Scoop about 3 tablespoons of the mixture per loaf — enough to fill one muffin cup — and press gently into the tin. If you like, sprinkle a little extra grated Parmesan on top of each. Bake for 22–25 minutes, or until the meatloaves are cooked through and golden brown on top.

Make the Creamy Garlic‑Parmesan Sauce

While the meatloaves bake, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute.

Then slowly whisk in the heavy cream and continue stirring until the sauce thickens. Remove from heat, stir in the Parmesan cheese and parsley, and season with salt to taste.

Rest and Serve

Remove the meatloaves from the oven and let them rest in the tin for 5 minutes. Then, plate them and drizzle the warm cream sauce over each loaf. Garnish with extra parsley or grated Parmesan if you like. You can serve this along with other crowd-pleasing meals such as Salsa Verde Chicken Enchilada Skillet.

Additional Tips for Making This Recipe Better

From my kitchen to yours:

• I always grate the Parmesan fresh — it melts better and tastes more vibrant.
• I use a mix of ground chicken that isn’t too lean (around 90–93% lean) — lean-only chicken can become dry after baking.
• I don’t overmix the meat mixture; gentle mixing keeps the loaves tender.
• I sprinkle a little extra Parmesan on top before baking — gives a nice, slightly crispy cheesy crust.
• If I’m preparing meals, I bake, cool completely, then freeze individually so I can reheat one or two at a time.

How to Serve Garlic Parmesan Chicken Meatloaves

These mini loaves shine when served with creamy mashed potatoes or roasted vegetables like broccoli. For a lighter meal, I sometimes serve them over a bed of fresh greens or alongside a crisp salad. A sprinkle of chopped parsley or extra grated Parmesan on top adds visual appeal. For a cozy, comfort food vibe, serve with a generous pour of the warm garlic‑Parmesan sauce right before serving.

Nutritional Information

Here’s a rough idea of what you get per mini meatloaf (without side dishes):

• Calories: ~280–320 kcal
• Protein: ~25–27 g
• Carbohydrates: ~9–12 g
• Fat: ~15–20 g

Make Ahead and Storage

You can prepare the meat mixture the night before and refrigerate it covered. When ready, shape into loaves and bake as instructed — this saves time on busy nights.

For leftovers: Once cooled, store meatloaves in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven (covered) or microwave with a damp paper towel to keep them moist. The sauce can be stored separately and gently reheated on the stove.

If you want to freeze: After baking and cooling completely, wrap each loaf individually in foil or freezer wrap. They’ll keep well for up to 3 months. Reheat in a preheated oven until warmed through (if possible, add a splash of water or broth to keep them moist).

Why You’ll Love This Recipe

If you’re still deciding whether to try it — here’s why I think it’s worth your time:

• It’s easy and quick — minimal prep, straightforward mix‑and‑bake steps.
• Versatile — great for weeknight dinners, meal prep, or serving guests.
• Customizable — easy to tweak for gluten-free, dairy-free, or low-carb diets.
• Flavorful — garlicky, cheesy, and satisfying without being heavy.
• Comforting and crowd‑pleasing — sure to win over even meatloaf skeptics.

Give these Garlic Parmesan Chicken Meatloaves a try — I’m sure once you bake them, you’ll find yourself making them again and again. And if you do, I’d love to hear what you think or how you tweaked the recipe to make it your own. Happy cooking!

Ben Carraoli

Garlic Parmesan Chicken Meatloaves Recipe

I’m really excited to share this recipe with you—because the first time I made these Garlic Parmesan Chicken Meatloaves, I was blown away by how juicy, flavorful, and comforting they turned out. I pulled together simple ingredients I had on hand—ground chicken, garlic, Parmesan and ended up with a dish that felt special enough for guests, yet easy enough for a busy weeknight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 lbs ≈ 900 g ground chicken — lean yet moist, perfect for absorbing flavor without becoming greasy.
• ½ cup finely diced yellow onion — adds a hint of sweetness and depth to the meat mixture.
• 10 garlic cloves pressed or minced — guarantees bold, aromatic garlic flavor through every bite.
• ¾ cup ≈ 75 g breadcrumbs (or 2 slices dense bread, crumbled) — helps the loaves bind and hold shape while keeping texture tender.
• 1 large egg — acts as a binder to keep everything together.
• 3 tablespoons freshly minced parsley — fresh herbs brighten the flavor and add a bit of color.
• 3 oz ≈ 85 g freshly grated Parmesan cheese — sharp, salty, and full of umami; freshly grated cheese improves texture and flavor.
• 1 teaspoon fine sea salt adjust to taste — essential for seasoning and enhancing all the flavors.
• ½ teaspoon freshly cracked black pepper — adds subtle warmth and balance.
• Optional: additional grated Parmesan to sprinkle on top before baking — helps create a golden savory crust.
• 2 tablespoons olive oil — to sauté garlic and build the sauce base.
• 3 garlic cloves pressed or minced — for that extra garlicky kick in the sauce.
• 1 tablespoon ≈ 8 g all-purpose flour — helps thicken the cream sauce to a smooth consistency.
• 1½ cups ≈ 360 ml heavy whipping cream — yields a rich, silky sauce.
• 3 oz ≈ 85 g freshly grated Parmesan cheese — for a cheesy, umami‑rich sauce.
• 1 tablespoon ≈ 3 g freshly minced parsley — adds freshness and a bright finish to the sauce.
• ¼ teaspoon fine sea salt adjust to taste — to season the sauce properly.

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 12‑cup muffin tin with cooking spray or a bit of oil.
2. In a large bowl, combine ground chicken, diced onion, minced garlic, breadcrumbs, egg, parsley, Parmesan, salt, and pepper. Use your hands (yes — it gets messy, but it’s best that way) and mix just until combined. Avoid overworking the mixture to keep the loaves tender.
3. Scoop about 3 tablespoons of the mixture per loaf — enough to fill one muffin cup — and press gently into the tin. If you like, sprinkle a little extra grated Parmesan on top of each. Bake for 22–25 minutes, or until the meatloaves are cooked through and golden brown on top.
4. While the meatloaves bake, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute. Then slowly whisk in the heavy cream and continue stirring until the sauce thickens. Remove from heat, stir in the Parmesan cheese and parsley, and season with salt to taste.
5. Remove the meatloaves from the oven and let them rest in the tin for 5 minutes. Then, plate them and drizzle the warm cream sauce over each loaf. Garnish with extra parsley or grated Parmesan if you like.

Notes

• I always grate the Parmesan fresh — it melts better and tastes more vibrant.
• I use a mix of ground chicken that isn’t too lean (around 90–93% lean) — lean-only chicken can become dry after baking.
• I don’t overmix the meat mixture; gentle mixing keeps the loaves tender.
• I sprinkle a little extra Parmesan on top before baking — gives a nice, slightly crispy cheesy crust.
• If I’m preparing meals, I bake, cool completely, then freeze individually so I can reheat one or two at a time