Garlic Parmesan Chicken Meatloaves with Creamy Parmesan Sauce – A Family Favorite!

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.