Discover the juiciest, most flavorful Garlic Parmesan Chicken Meatloaves you will ever make. This recipe transforms simple ground chicken into tender, savory mini loaves packed with nutty Parmesan and aromatic garlic. It’s the perfect easy meal for busy weeknights when you’re craving comfort food without the fuss. Forget dry, bland meatloaf; this dish is a game-changer that will have everyone asking for seconds. Ready in under an hour, it’s a recipe your family will request again and again.
We’re combining lean ground chicken with a powerhouse of flavor—savory Parmesan cheese, fresh garlic, and a touch of Italian seasoning. The result is a perfectly portioned, incredibly moist meatloaf with a deliciously golden-brown crust. It’s a simple yet elegant meal that feels special enough for Sunday dinner but is quick enough for a Tuesday night.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of garlic, Parmesan, and Italian herbs creates a rich, savory taste that is simply irresistible.
- Quick and Easy: With just 15 minutes of prep time, this dish is a true weeknight winner.
- Perfectly Portioned: Mini meatloaves cook faster than a traditional loaf and are perfect for individual servings.
- Moist and Tender: Using ground chicken and binders like breadcrumbs and egg ensures every bite is juicy and delicious, never dry.
The Key Ingredients for Garlic Parmesan Chicken Meatloaves
This recipe relies on a handful of simple, high-impact ingredients to create its signature flavor. Here’s what you’ll need:
- Ground Chicken: Use lean ground chicken (93/7) for the best balance of flavor and texture.
- Parmesan Cheese: Freshly grated Parmesan will melt beautifully and provide a much richer, nuttier flavor than pre-shredded varieties.
- Garlic: Freshly minced garlic is essential for that aromatic, savory kick.
- Panko Breadcrumbs: These act as a binder, helping the meatloaves hold their shape while keeping them light and tender.
- Egg: A crucial ingredient that binds everything together.
- Italian Seasoning: A simple blend of dried herbs that adds classic, comforting flavor.
- Olive Oil & Butter: A combination used to create a rich, golden-brown glaze.
Step-by-Step Instructions
Preparing the Meatloaf Mixture
- Preheat and Prep: Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
- Combine Ingredients: In a large bowl, combine the ground chicken, grated Parmesan cheese, Panko breadcrumbs, minced garlic, beaten egg, Italian seasoning, salt, and pepper.
- Mix Gently: Use your hands to gently mix the ingredients until they are just combined. Be careful not to overmix, as this can make the meatloaves tough.
- Form the Loaves: Divide the mixture into four equal portions and shape each one into a mini loaf, about 4 inches long and 2 inches wide. Place the loaves on your prepared baking sheet.
Baking to Perfection
- Make the Topping: In a small bowl, melt the butter and mix it with the olive oil and remaining minced garlic.
- Brush the Loaves: Brush this garlic butter mixture generously over the top of each mini meatloaf.
- Bake: Bake for 25-30 minutes, or until the meatloaves are cooked through and the internal temperature reaches 165°F (74°C). The tops should be beautifully golden brown.
- Rest: Let the meatloaves rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender result.
Expert Tips for the Best Chicken Meatloaves
- Don’t Overmix: Mix the ingredients until just combined. Overworking the ground chicken can result in dense, tough meatloaves.
- Fresh is Best: Use freshly grated Parmesan and freshly minced garlic for the most vibrant flavor.
- Check for Doneness: The most reliable way to know if your chicken meatloaves are done is by using a meat thermometer. It should read 165°F (74°C).
What to Serve with Your Meatloaves
These Garlic Parmesan Chicken Meatloaves are incredibly versatile. For a classic comfort meal, serve them with creamy mashed potatoes and roasted green beans. They also pair wonderfully with a fresh salad, like this vibrant Beet and Feta Salad, for a lighter option. If you’re a pasta lover, try serving them alongside a simple Creamy Lemon Garlic Pasta to complement the flavors. For a truly decadent side, you can’t go wrong with our reader-favorite Cracker Barrel Hashbrown Casserole.
Storage and Reheating
Store any leftover meatloaves in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave them for a quicker option.
Can I Freeze Chicken Meatloaves?
Absolutely! This recipe is perfect for meal prepping. You can freeze the meatloaves either cooked or uncooked.
- Uncooked: Form the mini loaves, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. Bake from frozen, adding about 15-20 minutes to the cooking time.
- Cooked: Allow the baked meatloaves to cool completely, then wrap them individually and store them in a freezer-safe container. Reheat them in the oven directly from the freezer.
Absolutely. This recipe is already quite low in carbs. To make it fully keto-friendly, simply replace the Panko breadcrumbs with an equal amount of crushed pork rinds or almond flour.
Yes, you can use regular breadcrumbs if that’s what you have on hand. Panko breadcrumbs are preferred because they create a lighter, more tender texture, but regular breadcrumbs will work as a substitute.
The key to moist chicken meatloaves is to not overmix the ingredients and to use a meat thermometer to ensure you don’t overcook them. The egg and Panko breadcrumbs in this recipe also act as binders that help retain moisture.
These meatloaves pair wonderfully with classic comfort sides like mashed potatoes, roasted broccoli, or green beans. They are also great with a simple garden salad or creamy pasta.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months, either cooked or uncooked, making them perfect for meal prep.
Absolutely. This recipe is already quite low in carbs. To make it fully keto-friendly, simply replace the Panko breadcrumbs with an equal amount of crushed pork rinds or almond flour.
Yes, you can use regular breadcrumbs if that’s what you have on hand. Panko breadcrumbs are preferred because they create a lighter, more tender texture, but regular breadcrumbs will work as a substitute.
The key to moist chicken meatloaves is to not overmix the ingredients and to use a meat thermometer to ensure you don’t overcook them. The egg and Panko breadcrumbs in this recipe also act as binders that help retain moisture.
These meatloaves pair wonderfully with classic comfort sides like mashed potatoes, roasted broccoli, or green beans. They are also great with a simple garden salad or creamy pasta.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months, either cooked or uncooked, making them perfect for meal prep.
More Delicious Chicken Recipes
If you enjoyed this recipe, you’ll love our other easy chicken dinners. For another creamy and comforting option, try our Creamy Garlic Butter Chicken. And for a quick weeknight meal prep idea, check out these Grilled Chicken and Broccoli Bowls.
Share Your Creations!
We hope you love these Garlic Parmesan Chicken Meatloaves! If you make them, please leave a comment below and let us know how they turned out. Don’t forget to share your photos on Pinterest and tag us!
Garlic Parmesan Chicken Meatloaves: The Ultimate Weeknight Dinner
The juiciest, most flavorful Garlic Parmesan Chicken Meatloaves you will ever make. This easy recipe transforms simple ground chicken into tender, savory mini loaves perfect for a quick and comforting weeknight dinner.
Ingredients
Equipment
Method
Preparation and Mixing- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan cheese, Panko breadcrumbs, 2 minced garlic cloves, beaten egg, Italian seasoning, salt, and pepper.
- Gently mix with your hands until just combined. Do not overmix.
- Divide the mixture into 4 equal portions and shape each into a mini loaf. Place on the prepared baking sheet.
Baking the Meatloaves- In a small bowl, combine the melted butter, olive oil, and the remaining 1 minced garlic clove.
- Brush the garlic butter mixture over the tops of the meatloaves.
- Bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C) and the tops are golden brown.
- Let the meatloaves rest for 5 minutes before serving to lock in the juices.
Notes
Tip 1: For extra flavor, you can add a tablespoon of finely chopped fresh parsley to the meatloaf mixture.
Tip 2: Ensure you are using a meat thermometer for perfectly cooked, juicy chicken every time.
Tip 3: These meatloaves are naturally low-carb. For a keto version, substitute the Panko breadcrumbs with crushed pork rinds or almond flour.
Garlic Parmesan Chicken Meatloaves: The Ultimate Weeknight Dinner
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, Parmesan cheese, Panko breadcrumbs, 2 minced garlic cloves, beaten egg, Italian seasoning, salt, and pepper.
- Gently mix with your hands until just combined. Do not overmix.
- Divide the mixture into 4 equal portions and shape each into a mini loaf. Place on the prepared baking sheet.
- In a small bowl, combine the melted butter, olive oil, and the remaining 1 minced garlic clove.
- Brush the garlic butter mixture over the tops of the meatloaves.
- Bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C) and the tops are golden brown.
- Let the meatloaves rest for 5 minutes before serving to lock in the juices.
Notes
Tip 2: Ensure you are using a meat thermometer for perfectly cooked, juicy chicken every time.
Tip 3: These meatloaves are naturally low-carb. For a keto version, substitute the Panko breadcrumbs with crushed pork rinds or almond flour.
