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These Garlic Parmesan Chicken Meatloaves are comfort food with a healthy twist. Made with lean ground chicken and packed with savory garlic and parmesan flavors they hit all the right notes. I love making them mini-sized perfect for portion control plus they cook faster than traditional meatloaf. Whether youre meal prepping or just want a cozy dinner these little loaves never disappoint.
Why This Recipe Works
What makes these meatloaves special is how the mild chicken gets transformed by all that garlic and parmesan goodness. Theyre lighter than beef meatloaf but still totally satisfying. The mini size means they cook up quick perfect for busy weeknights. Plus they reheat beautifully making them ideal for meal prep or when you need an easy protein option throughout the week.
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Everything You Need
- For The Meatloaf Base:
- 1 pound ground chicken the leaner the better
- ½ cup freshly grated parmesan not the powdered stuff
- ½ cup seasoned breadcrumbs or plain with extra herbs
- 2 cloves garlic finely minced or grated
- 1 large egg lightly beaten
- ¼ cup whole milk makes them extra tender
- The Seasoning Blend:
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- For The Topping:
- ¼ cup marinara sauce homemade or good quality jarred
- ¼ cup shredded mozzarella
- Extra parmesan for sprinkling
- Fresh basil or parsley for garnish
- Optional Add-ins:
- ½ cup grated zucchini squeezed dry
- ¼ cup finely chopped spinach
- ¼ cup ricotta cheese for extra moisture
- 2 tablespoons sun-dried tomatoes chopped
- For Different Diets:
- Almond flour for keto version
- Gluten-free breadcrumbs
- Crushed pork rinds for zero carb
- Dairy-free cheese alternatives
Lets Make It
- Get Everything Ready:
- Start by heating your oven to 375°F. Line a baking sheet with parchment paper or grab a muffin tin for perfectly shaped minis. Take your ground chicken out of the fridge about 15 minutes before you start mixing it helps everything blend better.
- Mix It Up Just Right:
- In a big bowl combine your ground chicken parmesan breadcrumbs garlic egg and milk. Add all those seasonings oregano onion powder Italian seasoning salt and pepper. Heres the trick mix everything with your hands but do it gently just until combined. Overmixing makes them tough. The mixture should feel soft but hold together when you shape it.
- Shape Those Loaves:
- If youre going the mini route divide your mixture into 6-8 portions. Shape each one into a little oval loaf about the size of your palm. Place them on your prepared pan leaving some space between each. If using a muffin tin divide the mixture evenly between the cups dont pack them too tight.
- Time To Bake:
- Pop them in your preheated oven for about 20-25 minutes. You want them to reach 165°F inside use a meat thermometer if you have one. About 5 minutes before theyre done take them out spoon some marinara over each one and sprinkle with that mozzarella. Back in the oven they go until the cheese gets all melty and beautiful.
- The Final Touch:
- Let them rest for about 5 minutes after coming out of the oven they'll be easier to handle and juicier too. Sprinkle with some fresh herbs maybe a little extra parmesan and serve them up hot. I like to put extra warm marinara on the side for dipping.
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Make Them Perfect Every Time
Want to know the secrets to amazing chicken meatloaves? First make sure you dont skip that milk it keeps them from drying out. If youre worried about moisture grated zucchini or a spoonful of ricotta works wonders. Always use fresh grated parmesan it melts better and tastes amazing. And dont forget to let them rest after baking just like you would a steak it keeps all those juices inside where they belong.
Switch Things Up
These little loaves are super adaptable. Going low carb? Swap the breadcrumbs for almond flour or crushed pork rinds. Need them gluten free? Any gluten free breadcrumbs work great. Sometimes I add chopped spinach or sun-dried tomatoes for extra flavor and nutrition. They freeze beautifully too just wrap them well individually and freeze for up to three months. Reheat in the oven covered with foil to keep them moist. Serve them over zucchini noodles cauliflower rice or regular pasta with extra marinara theyre delicious any way you plate them.
Frequently Asked Questions
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute. The cooking time and temperature remain the same.
- → How do I prevent the meatloaves from being dry?
Don't overmix the meat mixture, and don't overbake. The milk and egg help keep them moist, and the marinara adds extra moisture.
- → Can I freeze these meatloaves?
Yes, freeze them either before or after baking. If freezing raw, thaw completely before baking. If freezing cooked, reheat in the oven until hot.
- → What size muffin tin should I use?
A standard 12-cup muffin tin works well, though you won't fill all the cups. Mini loaf pans also work great.
- → How do I know when they're done?
They should reach an internal temperature of 165°F (74°C) and be lightly golden on top.