Indulge in the irresistible fusion of juicy ground chicken, aromatic garlic, and tangy Parmesan cheese with these delectable Garlic Parmesan Chicken Meatloaves. Perfectly portioned and bursting with flavor, this recipe elevates the humble meatloaf to new heights of culinary delight. Whether you’re cooking for family dinner or entertaining guests, these mini meatloaves are sure to impress with their mouthwatering taste and tender texture.
In our household, these Garlic Parmesan Chicken Meatloaves aren’t just a meal – they’re a tradition! Ever since I first whipped up a batch for dinner, my husband and our little family have been hooked. I still remember the look of delight on their faces as they took their first bite, savoring the savory blend of garlic, Parmesan, and juicy chicken. Now, whenever I announce that we’re having these meatloaves for dinner, it’s met with cheers and anticipation. It’s become our go-to comfort food, a dish that brings us together around the dinner table and leaves us feeling warm and satisfied.
Why This Garlic Parmesan Chicken Meatloaves Recipe Stands Out
- Made with ground chicken for a leaner option compared to traditional beef meatloaf.
- Bursting with bold flavors from garlic, fresh parsley, and grated Parmesan cheese.
- Individual portions make serving and enjoying easier and more convenient.
- Topped with a creamy Parmesan sauce that adds richness and decadence to each bite.
- Versatile enough to be served for family dinners, potlucks, or even as appetizers for parties.
Ingredients:
- 907 grams (2 lbs) ground chicken
- 1/2 cup (about 80 grams) diced yellow onion
- 8-10 cloves of garlic, pressed
- 75 grams (3/4 cup) bread crumbs* or 2 slices of dense bread, crumbled
- 1 egg
- 3 tablespoons fresh minced parsley
- 85 grams (3 oz) fresh grated Parmesan cheese
- Salt to taste
- Fresh cracked black pepper to taste
Cream Sauce:
- 30 milliliters (2 tablespoons) olive oil
- 3 garlic cloves, pressed
- 15 grams (1 tablespoon) all-purpose flour*
- 360 milliliters (1 1/2 cups) heavy whipping cream
- 85 grams (3 oz) fresh grated Parmesan cheese
- 15 grams (1 tablespoon) minced fresh parsley
- Salt to taste
Directions:
- Preheat the oven to 375°F (190°C) and grease a muffin baking pan.
- In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, fresh grated Parmesan cheese, salt, and pepper. Mix well until evenly incorporated.
- Use an ice cream scoop to portion out the chicken mixture into muffin cups. Gently press down to shape the meatloaves. Optionally, sprinkle extra Parmesan cheese on top.
- Bake for 22-25 minutes until cooked through, with an internal temperature of 165°F (74°C).
- For the sauce, preheat a saucepan over medium heat. Add olive oil and pressed garlic, sauté until fragrant. Whisk in flour until incorporated.
- Lower the heat to medium-low and slowly pour in the heavy whipping cream while whisking continuously until smooth and heated through.
- Once hot, whisk in fresh grated Parmesan cheese and salt until smooth. Stir in parsley and remove from heat.
- Serve each mini meatloaf topped with creamy sauce.
Notes:
- For a gluten-free option, use gluten-free breadcrumbs or substitute with crushed gluten-free crackers.
- Feel free to customize the meatloaves with your favorite herbs or spices for added flavor.
- Leftover meatloaves can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Nutritional information per serving may vary depending on specific ingredients used and serving sizes.
