Discovering this garlic parmesan chicken meatloaf recipe was a total game-changer in my kitchen. After moving to the U.S., I craved dishes that combined comfort with convenience, and these mini meatloaves became an instant family favorite. I love how the creamy garlic sauce transforms simple ground chicken into something truly special – it reminds me that delicious doesn’t have to mean difficult.
Why You’ll Love My Garlic Parmesan Chicken Meatloaf
These mini meatloaves are a dream come true for busy home cooks. The ground chicken stays incredibly moist, while the garlic and parmesan create layers of savory flavor. The individual portions make serving a breeze, and the creamy sauce takes this comfort food classic to a whole new level.
What makes this recipe special:
- Perfect portion control with the muffin tin method
- Super moist texture thanks to the perfect ingredient ratio
- Make-ahead friendly for busy weeknights
- Kid-approved and great for picky eaters
Essential Ingredients for the Best Garlic Parmesan Chicken Meatloaf
The secret to this recipe’s success lies in a few key ingredients. Fresh garlic cloves provide much more flavor than pre-minced versions. The breadcrumbs and egg work together to keep the meat tender and juicy. Fresh grated Parmesan cheese adds rich, salty notes that pre-grated varieties just can’t match.
The Right Tools Make All the Difference
To make these mini meatloaves perfectly every time, you’ll need:
- Standard 12-cup muffin tin
- Large mixing bowl
- Ice cream scoop for portioning
- Instant-read thermometer
- Whisk for the sauce
- Medium saucepan
Ingredients
For the Meatloaves
- 2 lbs ground chicken
- 1/2 yellow onion (diced (about 1/2 cup diced))
- 8-10 garlic cloves (pressed)
- 3/4 cup bread crumbs* (or 2 slices of dense bread, crumbled)
- 1 egg
- 3 Tbsp fresh minced parsley
- 3 oz fresh grated Parmesan cheese
- Salt (to taste)
- Fresh cracked black pepper (to taste)
- Optional: extra fresh grated Parmesan cheese to top
For the Creamy Garlic Parmesan Sauce
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 Tbsp all purpose flour*
- 1 1/2 cups heavy whipping cream
- 3 oz fresh grated Parmesan cheese
- 1 Tbsp minced fresh parsley
- Salt
Step-by-Step Instructions for Garlic Parmesan Chicken Meatloaf
For the Meatloaves
- Prepare the oven: Preheat oven to 375° and grease a muffin baking pan.
- Mix ingredients: In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, fresh grated Parmesan cheese, salt, and pepper. Mix very well, until all ingredients are evenly incorporated.
- Form meatloaves: Use an ice creams scoop to scoop out even amounts of chicken mixture. Shape balls of ground chicken mixture and gently press them into a muffin cup. You can add some more parmesan cheese on top if you wish.
- Bake: Bake for 22-25 minutes, until juices run clean and internal temperature of the meatloaves reaches 165°.
For the Creamy Garlic Parmesan Sauce
- Start the sauce: Preheat a sauce pot over medium heat. Add oil and pressed garlic. Sauté the garlic in oil until fragrant, then whisk in the flour until it’s incorporated.
- Add cream: Lower the heat to medium-low and start pouring in the heavy whipping cream while slowly and continuously whisking. Keep whisking slowly until smooth and heated through.
- Add cheese: Once the heavy cream mixture in hot (but not boiling), whisk in fresh grated Parmesan cheese and salt. Keep mixing slowly until the cheese is all smooth and incorporated.
- Finish sauce: Stir in parsley and take off heat.
- Serve: Top each mini meatloaf with creamy sauce as you serve it.
Aisha’s Pro Tips for Foolproof Garlic Parmesan Chicken Meatloaf
- Mix ingredients just until combined – overmixing can make the meatloaf tough
- Use wet hands when shaping the meatloaves to prevent sticking
- Let the meatloaves rest for 5 minutes after baking
- For the sauce, keep whisking constantly to prevent lumps
- Always use freshly grated Parmesan for the best melting and flavor
Serving Suggestions
I love serving these mini meatloaves with:
- Creamy mashed potatoes
- Roasted garlic green beans
- Simple garden salad
- Crusty bread for sauce-soaking
- Steamed broccoli
Storing, Reheating, and Freezing Your Meatloaf
Store cooked meatloaves in an airtight container for up to 3 days in the refrigerator. For the sauce, store separately and reheat gently on the stovetop, whisking to recombine.
To freeze: Cool meatloaves completely, wrap individually, and freeze for up to 3 months. The sauce is best made fresh.
Garlic Parmesan Chicken Meatloaf Variations & Substitutions
| Dietary Need | Substitution |
|---|---|
| Gluten-Free | Use gluten-free breadcrumbs or crushed pork rinds |
| Dairy-Free | Replace Parmesan with nutritional yeast, use coconut cream for sauce |
| Low-Carb | Substitute almond flour for breadcrumbs |
Frequently Asked Questions
Can I make this as one large meatloaf?
Yes! Use a standard loaf pan and increase cooking time to 45-50 minutes or until internal temperature reaches 165°F.
Why is my sauce lumpy?
Keep whisking constantly while adding cream and ensure your heat isn’t too high.
Can I make the meatloaf mixture ahead?
Yes! Mix and shape up to 24 hours in advance, storing covered in the refrigerator.
This garlic parmesan chicken meatloaf has become one of my most requested recipes, and I know your family will love it too. The combination of tender chicken, savory garlic, and creamy parmesan sauce creates pure comfort in every bite. I’d love to hear how your meatloaves turn out – tag me on social media or leave a comment below with your favorite way to serve them!
Garlic Parmesan Chicken Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 375°F and grease a muffin baking pan.
- In a large bowl, combine the ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, Parmesan cheese, salt, and pepper; mix thoroughly until all ingredients are evenly incorporated.
- Use an ice cream scoop to portion the chicken mixture, then shape into balls and gently press them into each muffin cup; you may add extra Parmesan on top.
- Bake for 22-25 minutes, or until the juices run clear and the internal temperature reaches 165°F.
- Preheat a sauce pot over medium heat, add olive oil and pressed garlic, then sauté until fragrant; whisk in the flour until fully incorporated.
- Reduce heat to medium-low and slowly pour in the heavy whipping cream while continuously whisking until the mixture is smooth and heated through.
- Once the heavy cream mixture is hot (but not boiling), whisk in the fresh grated Parmesan cheese and salt until smooth and fully incorporated.
- Stir in the minced parsley, then remove the pot from the heat.
- Serve each mini meatloaf topped with the creamy Parmesan sauce.
