Garlic Parmesan Chicken Meatloaves
These garlic Parmesan chicken meatloaves are tender, juicy, and loaded with cheesy flavor. Baked until golden with crispy edges, they make the perfect comforting dinner any night of the week.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Small, for making cream sauce
- 1 Muffin tin 12-cup
Ingredients
Main ingredients
- 2 lbs Ground chicken 900g
- ½ cup Yellow onion finely diced, 75g
- 10 cloves Garlic pressed or minced
- ¾ cup Breadcrumbs 75g or 2 slices dense bread, crumbled
- 1 Egg large
- 3 tablespoons Fresh parsley freshly minced, 5g
- 3 oz Parmesan cheese freshly grated, 85g
- 1 teaspoon Fine sea salt adjust to taste
- ½ teaspoon Black pepper freshly cracked
- Parmesan cheese optional for sprinkling on top
- 2 tablespoons Olive oil 30ml
- 3 cloves Garlic pressed or minced
- 1 tablespoon All-purpose flour 8g
- 1.5 cups Heavy whipping cream 360ml
- 3 oz Parmesan cheese freshly grated, 85g
- 1 tablespoon Fresh parsley minced, 3g
- ¼ teaspoon Fine sea salt adjust to taste
Instructions
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, mix ground chicken, onion, garlic, breadcrumbs, egg, parsley, Parmesan, salt, and pepper until just combined.
- Divide into 12 portions, shape into balls and place in muffin cups. Top with extra Parmesan if desired.
- Bake for 22–25 minutes until internal temp reaches 165°F. Let rest in pan 5 minutes before serving.
- In a small saucepan, heat olive oil. Sauté garlic 1–2 mins, stir in flour, then whisk in cream. Cook 3–4 mins until thickened.
- Stir in Parmesan and salt, then add parsley. Spoon over meatloaves and serve.
Notes
To make it gluten-free, swap regular breadcrumbs and flour with gluten-free substitutes. Store leftovers in airtight containers. Reheat with a splash of broth to keep moist.