Garlic Parmesan Chicken Meatloaves Recipe

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.

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Prep Time 10

Cook Time 25

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

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