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Garlic Parmesan Chicken Meatloaves

Garlic Parmesan Chicken Meatloaves

Let's Talk About These Quirky Little Chicken Meatloaves

You know those nights when you just can't stare down another boring piece of chicken breast? Yeah, same. That's actually how my Garlic Parmesan Chicken Meatloaves were born (well, "invented" is a big word, but you get me). I was standing in my kitchen, staring at some sad-looking ground chicken, and craving something cozy but not fussy. I remembered my mom used to make mini meatloaves—super retro, right?—but hers were always beef and ketchup. So, I gave it a spin with garlic and way too much Parmesan. The whole thing sort of snowballed from there.

Anyway, my family gobbled them up the first time, so these chicken meatloaves have become my secret weapon. There may have been a minor incident where I used the wrong cheese once (let's just say, don't use blue cheese unless you want to clear out your kitchen), but hey, that's how you learn.

Why You'll Love This (Well, I Do!)

I make these whenever I want to avoid washing a thousand pans, or when it's been a "day" and I just want dinner to basically cook itself. My kids actually request them, which is rare unless pasta is involved. Plus, the leftovers are great for sandwiches—if you have any leftovers, which almost never happens here. I used to dread making meatloaf because, honestly, it always turned out kinda dry or just... sad. But these? They're juicy, cheesy, and the garlic makes it all pop (and not in a vampire way).

(Warning: grating Parmesan is a tiny bit of a pain, but I swear it makes a difference. Or just use the pre-shredded stuff. No one will arrest you.)

What You'll Need (With My Usual Substitutions)

  • 500g (about 1 lb) ground chicken (sometimes I swap in turkey if that's what's in the fridge)
  • ⅔ cup grated Parmesan (my grandmother swore by the fancy stuff, but honestly, store brand is fine)
  • ½ cup breadcrumbs (I've even used crushed crackers in a pinch—Ritz, if you're asking)
  • 2 cloves garlic, minced (or a big squeeze from one of those tubes, no shame)
  • 1 egg (free range, but again, whatever you have)
  • ¼ cup milk (or a glug more if your mix looks dry)
  • ½ teaspoon dried Italian herbs (I've just tossed in some oregano and basil before—totally fine)
  • ½ teaspoon salt (give or take, depending on your cheese)
  • Black pepper, a few cracks
  • 2 tablespoon chopped parsley (optional, but it makes me feel very chef-y)
  • Extra Parmesan for topping (obviously!)

How I Usually Throw This Together

  1. Preheat your oven to 200°C (400°F). I use a muffin tin for these—makes them cute and easy to portion—but if you don't have one, just shape them and put on a baking tray. It'll work, promise.
  2. In a big bowl, dump in the chicken, Parmesan, breadcrumbs, garlic, egg, milk, herbs, salt, pepper, and parsley. I usually mix with my hands because it's faster (and honestly, kinda fun—just watch your sleeves). Sometimes the mixture seems sticky. Don't worry; it always firms up in the oven.
  3. If it seems too wet, add a bit more breadcrumbs. If it's dry, splash a little more milk. This is where I sneak a taste for salt, but that's probably not the best idea with raw chicken. So, just trust your gut (or sprinkle a little more cheese on top later if you're worried).
  4. Divide the mixture into 6-8 mini loaves (or just fill up your muffin tin). Pat them down a bit so they hold their shape.
  5. Top with a little extra Parmesan (I go overboard, but it's your call).
  6. Bake for 22-25 minutes, or until they're golden and a bit crispy around the edges. Sometimes I've given them an extra minute or two just so the tops get really brown—my favorite part.
  7. Let them rest for a couple minutes before you try to pop them out. Or, if you're like me and can't wait, just be careful—they're hot!

Notes (AKA Things I Learned the Hard Way)

  • If you use pre-grated Parmesan, the mix might be a little drier. Actually, I think it works better if you use fresh, but sometimes time wins.
  • Don't overbake. I once got distracted by a rerun of Bake Off and they ended up pretty dense. Still edible, just not their finest moment.
  • I tried adding chopped spinach once. It tasted fine but looked oddly swampy. Maybe skip that unless you love green meatloaf.

Variations (My Little Experiments)

  • Used ground turkey: still tasty, a bit more delicate in flavor.
  • Added a pinch of chili flakes for heat—my husband loved it, my kids yelled about it. Your mileage may vary.
  • Tried mozzarella instead of Parmesan once. It got kinda rubbery, so maybe just stick with Parm or a hard cheese.
  • Once, I shaped these into meatballs and simmered them in tomato sauce. Actually, I find it works better if you keep them as loaves for the texture.

Gear You Might Need (But Don't Sweat It)

  • Muffin tin: I love using this, but if you don't have one, just shape them by hand and bake on a lined tray. They'll come out a bit flatter, but still tasty.
  • Mixing bowl: any big bowl will do. I've even used a giant salad bowl before.
  • Grater: for the cheese, obvs. Or just use pre-grated and call it a day.
Garlic Parmesan Chicken Meatloaves

How to Store (Not That You'll Need This Much)

These keep in the fridge for up to 3 days, in a sealed container. You can also freeze them, but wrap tightly. Reheat in the oven or microwave. Though honestly, in my house it never lasts more than a day! If you somehow have leftovers, they are amazing in a sandwich the next day.

How I Serve These (Family Quirks Included)

I pile them on a plate with mashed potatoes and a green veggie (usually peas or green beans, because that's what my kids actually eat). My husband puts hot sauce on his, which I think is scandalous but to each their own. Oh! Once, we made tiny meatloaf sliders for a game night. Super fun, highly recommend.

Pro Tips (Learned the Hard Way—Trust)

  • Don't skip letting them rest after baking. I once tried rushing this step and regretted it because they fell apart. Patience pays, here.
  • If you want extra browning, crank the broiler for the last minute, but keep an eye on it or the cheese will go from golden to, well, "flambé."
  • The first time I made these, I forgot to grease the muffin tin. Big mistake. Now I just give it a quick spray and no more stuck meatloaves.

FAQs (Because My Friends Always Ask)

Can I use ground beef instead?
Sure! But it'll taste more like classic meatloaf. I just like chicken because it's lighter (and, honestly, that's what I usually have kicking around).

What about making these gluten-free?
Absolutely, just swap in gluten-free breadcrumbs or even crushed rice crackers. Works fine, actually.

Can I prep these ahead?
Yep, you can mix everything up and form the loaves the night before. Just cover and chill, then bake when you're ready. (Confession: sometimes I bake a few, eat one for "quality control," then cook the rest later.)

Can I double the recipe?
Go for it! I'd suggest using two pans or baking trays so they don't get overcrowded. Otherwise, cooking time gets unpredictable (ask me how I know).

If you want more weeknight ideas, check out Sally's chicken parm meatballs for another twist. Or, for a classic meatloaf, Simply Recipes has your back.

That's everything! If you try these Garlic Parmesan Chicken Meatloaves, let me know how it goes—or if you have tweaks that actually work (unlike my blue cheese debacle). Happy cooking, and don't forget to taste as you go. Unless it's raw chicken, then maybe just trust your instincts!

★★★★★ 4.90 from 189 ratings

Garlic Parmesan Chicken Meatloaves

yield: 4 servings
prep: 15 mins
cook: 30 mins
total: 45 mins
These individual Garlic Parmesan Chicken Meatloaves are juicy, flavorful, and perfect for a comforting dinner. Packed with garlic, Parmesan cheese, and herbs, they make a delicious twist on classic meatloaf.
Garlic Parmesan Chicken Meatloaves

Ingredients

  • 1 lb ground chicken
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 large egg
  • ¼ cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for brushing)

Instructions

  1. 1
    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 2
    In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, minced garlic, egg, milk, parsley, Italian herbs, salt, and black pepper. Mix until just combined.
  3. 3
    Divide the mixture into 4 equal portions and shape each into a small loaf. Place the meatloaves on the prepared baking sheet.
  4. 4
    Brush the tops of the meatloaves with olive oil for a golden finish.
  5. 5
    Bake for 28-30 minutes, or until the meatloaves are cooked through and golden brown. Let rest for a few minutes before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 320cal
Protein: 30 gg
Fat: 17 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 12 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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