Sometimes, you want a classic, comforting meal without the long cooking time. That’s where these Garlic Parmesan Chicken Meatloaves come in. They’re a delicious twist on a family favorite, but in a smaller, more manageable size that cooks up in less than 30 minutes. The ground chicken stays incredibly juicy, and the combination of fresh garlic, nutty Parmesan cheese, and vibrant parsley creates a flavor profile that is both familiar and exciting. This recipe is a perfect weeknight dinner solution that’s simple, satisfying, and always a hit.
Why I Love This Recipe
I’ve always loved meatloaf, but a big loaf can take a while to cook. By making these mini meatloaves, you get all the comfort and flavor in a fraction of the time. The ground chicken is a lighter alternative to beef, and it’s a fantastic canvas for the bold flavors of garlic and Parmesan. The best part? These are single-serving portions, which means no messy slicing and a perfect crust on every single one. You can even top them with a little marinara sauce for a final touch of Italian flair.
Ingredients
- 500g (about 1 lb) ground chicken
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
- 1 tbsp olive oil
- 1/2 cup marinara sauce (optional topping)
Swaps and Notes
- Ground Meat: You can easily swap the ground chicken for ground turkey or even lean ground beef if you prefer.
- Breadcrumbs: Regular breadcrumbs work perfectly, but for a little extra crunch, you could use panko breadcrumbs.
- Cheese: While Parmesan is classic, you can use other hard, salty cheeses like Pecorino Romano for a sharper flavor.
- Herbs: Fresh parsley is my go-to, but fresh basil or oregano would also be delicious.
- Sauce: The marinara sauce is optional but highly recommended. It adds moisture and a tangy flavor that complements the chicken and cheese beautifully.
How to Make Garlic Parmesan Chicken Meatloaves
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper for easy cleanup.
- Combine Ingredients: In a large bowl, combine the ground chicken, minced garlic, finely chopped onion, grated Parmesan cheese, egg, breadcrumbs, chopped parsley, and a generous pinch of salt and pepper.
- Mix and Shape: Mix everything thoroughly with your hands until all the ingredients are well-incorporated. Divide the mixture into four equal portions and shape each into a small, loaf-like shape. Place them on the prepared baking tray.
- Bake: Brush the tops of the meatloaves with the olive oil. Bake for 25-30 minutes, or until they are cooked through and the internal temperature reaches 165°F (74°C).
- Add the Sauce (Optional): If you’re using marinara sauce, spread a thin layer on top of each meatloaf during the last 5 minutes of baking. This will warm the sauce and make it adhere to the meatloaves.
- Serve: Let the meatloaves rest for a few minutes before serving to lock in the juices.
Tips for Success
- Don’t Over-mix: Mix the meatloaf ingredients until they are just combined. Over-mixing can result in a tough, dense meatloaf.
- Keep It Moist: The egg and breadcrumbs are key binders, but adding a little marinara sauce on top helps keep the meatloaves from drying out while baking.
- Use a Meat Thermometer: The easiest way to know if your meatloaves are cooked through is to use a meat thermometer. This prevents any guesswork and ensures a perfectly cooked and safe meal.
Serving Suggestions and Pairings
These mini meatloaves are a fantastic main course. They pair beautifully with some creamy mashed potatoes and roasted green beans. For a simpler meal, serve them with a side salad and a slice of crusty bread. For other Italian-inspired dishes, you might love my recipe for Classic Spaghetti with Homemade Sauce or my quick and easy Instant Pot Lasagna.
Nutritional Information (per serving, estimated)
- Calories: ~450
- Protein: ~40g
- Fat: ~20g
- Carbohydrates: ~25g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftover meatloaves can be stored in an airtight container in the refrigerator for up to 3-4 days. They are great for sandwiches the next day or can be reheated in the microwave for a quick meal.
More Recipes You’ll Love
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
- This Baked Kosher Salami is My Favorite Easy Appetizer with Big Flavor
Final Thoughts
These Garlic Parmesan Chicken Meatloaves are a perfect example of how you can take a classic dish and make it a weeknight reality. They’re quick, flavorful, and incredibly satisfying. I hope you give this recipe a try and discover your new favorite way to make meatloaf. Let me know what you think in the comments below!
My Favorite Garlic Parmesan Chicken Meatloaves for a Quick Dinner
Ingredients
- 2 cups grated Parmesan cheese
- 2 cups breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 2 cups marinara sauce (optional topping)
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, fresh parsley, minced garlic, olive oil, salt, black pepper, and oregano. Mix until just combined.
- Shape the mixture into small loaves and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and golden brown.
- Serve with marinara sauce on top if desired.
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