Description
These Garlic Parmesan Chicken Meatloaves are a flavorful and healthy twist on the classic comfort food. Made with ground chicken, Parmesan cheese, garlic, and herbs, they offer a deliciously moist texture and a cheesy topping. Perfectly portioned into individual mini loaves, they bake quickly in the oven and make for a satisfying meal that’s easy to prepare and serve.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped parsley
- 3 garlic cloves, minced
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup milk
- 2 tbsp olive oil
- 1/4 cup grated mozzarella cheese (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaves.
- Mix ingredients: In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, finely chopped parsley, minced garlic, beaten egg, dried oregano, salt, and black pepper. Mix thoroughly until all components are well incorporated.
- Add milk: Gradually pour in the milk while continuing to mix until the mixture is fully combined and moist.
- Shape the meatloaves: Divide the mixture into four equal portions and shape each into a mini loaf. Arrange them on a lined baking sheet to prevent sticking.
- Drizzle olive oil: Lightly drizzle olive oil over the top of each meatloaf to help retain moisture and promote browning.
- Bake the meatloaves: Bake in the preheated oven for 25 to 30 minutes. Check to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and serve: Allow the meatloaves to rest a few minutes after baking to let juices redistribute before serving.
Notes
- You can add the optional grated mozzarella cheese on top before baking for extra melty flavor.
- Check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
