These Garlic Parmesan Chicken Meatloaves are tender, flavorful mini meatloaves packed with savory garlic and Parmesan goodness. Paired with a rich and creamy Parmesan sauce, this dish is a mouthwatering comfort food that’s sure to impress your family. Perfect for a cozy night in or when you’re craving something special yet easy to make!
When I first made these Garlic Parmesan Chicken Meatloaves, my husband couldn’t get enough of them. It was a recipe I stumbled upon while trying to make something fun and easy for dinner, but little did I know it would become one of our weekly go-to meals. My kids now light up when they smell them baking in the oven, and it’s a sure way to get everyone around the table, chatting and enjoying dinner. Plus, the creamy Parmesan sauce is a game-changer – it’s always gone within minutes!
Why This Garlic Parmesan Chicken Meatloaves Recipe Will Become Your New Favorite
- Packed with Flavor: These meatloaves are infused with garlic, fresh parsley, and grated Parmesan cheese for a savory, cheesy flavor that’s irresistibly delicious.
- Creamy Parmesan Sauce: The rich, creamy Parmesan sauce adds a luxurious finish to the tender chicken meatloaves.
- Perfect Portions: Shaped into muffin cups, these mini meatloaves are perfectly portioned for easy serving, ideal for family dinners or meal prepping.
- Quick and Easy: This recipe is simple enough to prepare on a busy weeknight yet tasty enough to serve for guests. It’s comfort food made easy!
Ingredients:
Meatloaves:
- 900 g (2 lbs) ground chicken
- 1/2 medium yellow onion, diced (about 60 g or 1/2 cup)
- 8-10 garlic cloves, pressed
- 75 g (3/4 cup) breadcrumbs or 2 slices of dense bread, crumbled
- 1 large egg
- 3 Tbsp fresh parsley, minced
- 85 g (3 oz) freshly grated Parmesan cheese
- Salt, to taste
- Fresh cracked black pepper, to taste
- Optional: extra grated Parmesan cheese for topping
Cream Sauce:
- 2 Tbsp olive oil
- 3 garlic cloves, pressed
- 1 Tbsp all-purpose flour
- 355 ml (1 1/2 cups) heavy whipping cream
- 85 g (3 oz) freshly grated Parmesan cheese
- 1 Tbsp fresh parsley, minced
- Salt, to taste
Directions:
Meatloaves:
- Preheat your oven to 375°F (190°C) and lightly grease a muffin pan.
- In a large mixing bowl, combine the ground chicken, diced onion, pressed garlic, breadcrumbs (or crumbled bread), egg, minced parsley, Parmesan cheese, salt, and pepper. Stir everything together until well mixed.
- Using an ice cream scoop, portion out the chicken mixture and shape into balls. Press each ball gently into a muffin cup, filling each one. If desired, sprinkle additional Parmesan on top.
- Bake for 22-25 minutes, or until the meatloaves reach an internal temperature of 165°F (74°C) and the juices run clear.
Creamy Parmesan Sauce:
- While the meatloaves bake, heat a small saucepot over medium heat. Add the olive oil and sauté the pressed garlic until fragrant, about 1-2 minutes.
- Whisk in the flour, cooking for 1 minute until it’s fully incorporated.
- Gradually pour in the heavy cream, whisking continuously to avoid lumps. Reduce the heat to medium-low, continuing to stir until the sauce is smooth and heated through.
- Once the sauce is hot (but not boiling), add the grated Parmesan cheese and a pinch of salt. Stir until the cheese melts and the sauce is fully combined.
- Remove from heat, stir in the fresh parsley, and serve the sauce over the baked meatloaves.
Notes:
- Breadcrumb Options: You can use gluten-free breadcrumbs or almond flour if you prefer a gluten-free option.
- Cheese Variations: For a different flavor profile, try using Pecorino Romano instead of Parmesan cheese.
- Storage Tip: Leftover meatloaves can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.
- Nutritional Tip: You can substitute heavy cream with half-and-half to reduce calories, but the sauce may be slightly thinner.
