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.
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.