Description
These mini chicken meatloaves are packed with garlic, Parmesan, and Italian seasoning for a flavorful and easy dinner. Perfect for a quick weeknight meal, they’re juicy, tender, and pair well with mashed potatoes or roasted veggies!
Ingredients
Units
Scale
For the Meatloaves:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/3 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons milk
- 1 tablespoon olive oil (for greasing the pan)
For the Garlic Parmesan Topping:
- 2 tablespoons melted butter
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat & Prep:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. - Mix the Meatloaf Ingredients:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes (if using), and milk. Mix until just combined—avoid overmixing to keep the meatloaves tender. - Shape the Meatloaves:
Divide the mixture into four equal portions and shape them into small, oval loaves. Place them on the prepared baking sheet. - Bake the Meatloaves:
Bake for 18-20 minutes, or until they reach an internal temperature of 165°F (75°C). - Prepare the Topping:
While the meatloaves are baking, mix the melted butter, minced garlic, and Parmesan cheese in a small bowl. - Add the Topping & Finish Baking:
Remove the meatloaves from the oven and brush them generously with the garlic Parmesan butter mixture. Return them to the oven for another 5 minutes to allow the topping to melt and slightly brown. - Garnish & Serve:
Sprinkle with fresh parsley and serve warm with your favorite sides!
Notes
- Make it low-carb: Substitute breadcrumbs with almond flour or crushed pork rinds.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
- Freezing: Freeze uncooked meatloaves for up to 3 months. Thaw overnight before baking.