Garlic Parmesan Chicken Meatloaves

This garlic Parmesan chicken meatloaf recipe transforms humble ground chicken into delicious individual meatloaves packed with flavor. The mini loaves are perfectly portioned and topped with a luscious cream sauce that takes them to the next level.

I created these mini meatloaves when trying to find new ways to use ground chicken beyond the usual burgers. My family now requests them at least twice a month and nobody misses traditional beef meatloaf anymore.

Ingredients

• Ground chicken: Provides a lean protein base with a mild flavor that absorbs seasonings beautifully
• Yellow onion: Adds sweetness and texture when finely diced
• Fresh garlic cloves: Bring essential aromatic flavor, look for firm bulbs with tight skin
• Bread crumbs: Bind the mixture while adding texture, use panko for extra lightness
• Egg: Acts as the crucial binder that holds everything together
• Fresh parsley: Brightens the flavor profile with herbaceous notes
• Parmesan cheese: Both in and on top creates savory depth, choose block Parmigiano Reggiano for best flavor
• Heavy cream: Forms the luxurious base for the sauce, use full fat for proper thickness
• All-purpose flour: Helps thicken the sauce without lumps

Step-by-Step Instructions

Prepare Your Workspace:

Preheat oven to 375° and thoroughly grease a standard muffin tin to prevent sticking. Ensure all ingredients are measured and prepped before beginning assembly.

Mix Meatloaf Ingredients:

Combine ground chicken with diced onion, pressed garlic, bread crumbs, egg, parsley, Parmesan, salt and pepper in a large bowl. Use clean hands to gently work all ingredients together until just combined but avoid overmixing which can make meatloaves tough.

Form Mini Meatloaves:

Use an ice cream scoop for consistent portions, gently rolling each scoop into a ball before pressing into muffin cups. Leave a slight depression in the center of each to help them cook evenly. Sprinkle additional Parmesan on top for an extra crispy crust.

Bake To Perfection:

Place muffin tin in preheated oven and bake for 22 to 25 minutes until juices run clear and internal temperature reaches 165°F. The tops should be golden brown and slightly firm to the touch.

Create Garlic Cream Base:

Heat olive oil in a sauce pot over medium heat and add pressed garlic cloves. Cook for about 30 seconds until fragrant but not browned. Quickly whisk in flour to create a paste that will thicken your sauce.

Develop The Cream Sauce:

Pour heavy cream into the pot very slowly while continuously whisking to prevent lumps. Maintain a medium low heat allowing the sauce to warm through without boiling which could cause separation.

Incorporate Cheese:

Once cream is heated through add freshly grated Parmesan, whisking constantly until completely melted and sauce is silky smooth. Season with salt to taste remembering the cheese adds saltiness.

Finish And Serve:

Stir fresh parsley into the finished sauce and remove from heat. Plate warm meatloaves and generously spoon the rich garlic Parmesan sauce over each individual portion just before serving.

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The fresh garlic is truly the star ingredient here. I discovered that pressing rather than mincing the cloves releases more of the aromatic oils, creating an incredible depth of flavor throughout both the meatloaves and the sauce. When my Italian grandmother first tasted these, she immediately asked for the recipe, which is the highest compliment in our family.

Make Ahead Options

These mini meatloaves excel as a make ahead meal. You can prepare the mixture up to 24 hours in advance and keep it covered in the refrigerator. For longer storage, form the raw meatloaves, flash freeze them on a baking sheet, then transfer to freezer bags where they'll keep for up to three months. The sauce is best made fresh, but you can prepare it a day ahead and gently reheat with a splash of cream to restore its silky texture.

Perfect Pairings

The garlic Parmesan flavor profile makes these meatloaves incredibly versatile. Serve them alongside roasted vegetables like asparagus or Brussels sprouts for a complete meal. They also pair beautifully with creamy polenta or mashed potatoes to soak up the extra sauce. For a lighter option, place them atop a bed of zucchini noodles or alongside a crisp Caesar salad. The individual portions make them perfect for buffet style gatherings.

Troubleshooting Tips

If your meatloaves seem too wet, add additional bread crumbs one tablespoon at a time until the mixture holds its shape. Conversely, if they're too dry, a tablespoon of chicken broth will add moisture. When making the sauce, keep the heat gentle to prevent curdling, and if you notice any separation, a quick blast with an immersion blender can restore smoothness. Let the meatloaves rest for 5 minutes after baking to help them set up properly before serving.

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Frequently Asked Questions

→ Can I substitute ground turkey for the chicken in these meatloaves?

Yes, ground turkey works perfectly as a substitute for chicken in these meatloaves. The cooking time and temperature remain the same, and you'll still get delicious results with the garlic and Parmesan flavors.

→ How can I make these meatloaves gluten-free?

To make these gluten-free, substitute the regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. For the sauce, replace the all-purpose flour with cornstarch or a gluten-free flour blend.

→ Can I freeze these mini meatloaves?

Absolutely! These meatloaves freeze beautifully. Cool them completely, then freeze in an airtight container for up to 3 months. Freeze the sauce separately. Reheat the meatloaves in the oven at 350°F until heated through, and warm the sauce gently on the stovetop.

→ What sides pair well with these garlic Parmesan chicken meatloaves?

These meatloaves pair wonderfully with mashed potatoes, roasted vegetables, garlic bread, or a simple green salad. The cream sauce is also delicious drizzled over the sides.

→ Can I make these meatloaves dairy-free?

To make a dairy-free version, replace the Parmesan with nutritional yeast for a cheesy flavor, and substitute the heavy cream with full-fat coconut milk or a dairy-free cooking cream. The texture will be slightly different but still delicious.

→ How do I know when the meatloaves are fully cooked?

The meatloaves are done when their internal temperature reaches 165°F and the juices run clear when pierced with a knife. If you don't have a thermometer, cut into one to ensure there's no pink remaining in the center.