These garlic parmesan chicken meatloaves are a flavorful twist on classic comfort food. Made with lean ground chicken, plenty of garlic, and rich parmesan cheese, they bake up tender, juicy, and packed with savory flavor. The mini size helps them cook faster and keeps each portion moist and satisfying.
Perfect for busy weeknights, meal prep, or a lighter alternative to traditional beef meatloaf, this recipe is simple and approachable. With everyday ingredients and minimal prep, you’ll have a wholesome, crowd-pleasing dinner on the table without much effort.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Baking sheet or loaf pan
- Parchment paper or nonstick spray
- Spoon or spatula
Ingredients
- 1 lb ground chicken
- 1 cup shredded parmesan cheese
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 2 tablespoons grated parmesan (for topping)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, shredded parmesan, breadcrumbs, garlic, egg, milk, Italian seasoning, salt, pepper, and olive oil.
- Mix gently until just combined; avoid overmixing.
- Divide the mixture into equal portions and shape into mini meatloaves.
- Arrange meatloaves on the prepared baking sheet.
- Bake for 25–30 minutes, until cooked through.
- Brush the tops with melted butter and sprinkle with grated parmesan.
- Return to oven for 5 more minutes until lightly golden.
- Garnish with fresh parsley before serving if desired.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: American
- Course: Main Course
How to Store
- Let meatloaves cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze individually wrapped portions for up to 2 months.
- Reheat in the oven or microwave until warmed through.
What Not to Do
- Do not overmix the meat mixture, or the meatloaves may turn dense.
- Do not skip the egg; it helps bind the meatloaves together.
- Avoid overbaking, which can dry out the chicken.
- Do not use pre-shredded parmesan with fillers if possible.
Tips & Variations
- Use panko breadcrumbs for a lighter texture.
- Add finely chopped onion for extra moisture.
- Swap parmesan with asiago for a sharper flavor.
- Make them larger and bake longer for a traditional loaf.
- Serve with mashed potatoes, roasted veggies, or a salad.
Approximate Nutrition (Per Serving)
- Calories: ~320
- Protein: ~30g
- Fat: ~18g
- Carbohydrates: ~10g
- Fiber: ~1g
- Sodium: ~520mg
High Protein Garlic Parmesan Chicken Meatloaf Bites
Ingredients
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine ground chicken, shredded parmesan, breadcrumbs, garlic, egg, milk, Italian seasoning, salt, pepper, and olive oil.
- Mix gently until just combined; avoid overmixing.
- Divide the mixture into equal portions and shape into mini meatloaves.
- Arrange meatloaves on the prepared baking sheet.
- Bake for 25–30 minutes, until cooked through.
- Brush the tops with melted butter and sprinkle with grated parmesan.
- Return to oven for 5 more minutes until lightly golden.
- Garnish with fresh parsley before serving if desired.
Notes
- Protein: ~30g
- Fat: ~18g
- Carbohydrates: ~10g
- Fiber: ~1g
- Sodium: ~520mg
Conclusion
These garlic parmesan chicken meatloaves are simple, comforting, and full of flavor without being heavy. Their tender texture and cheesy garlic topping make them a reliable favorite for both family dinners and meal prep.
Whether you’re trying to eat lighter or just want a dependable, tasty recipe, this dish delivers satisfying results every time with minimal effort.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works well with the same method and timing.
Can I make this ahead of time?
Yes, you can prep the meatloaves and refrigerate them uncooked for up to 24 hours.
Do these meatloaves freeze well?
They freeze very well once fully cooked and cooled.
Can I make this gluten-free?
Use gluten-free breadcrumbs to adapt the recipe.
