This garlic parmesan chicken meatloaf is baked in a muffin tin to create individual portions. Using a muffin pan cuts the baking time significantly compared to a traditional loaf pan. The ground chicken is seasoned heavily with fresh garlic, parsley and grated cheese.
The meatloaves take about 35 minutes from start to finish. A basic cream sauce made with more garlic and parmesan is prepared on the stove while the chicken bakes. Spooning the sauce over the finished mini meatloaves adds moisture and flavor to the lean poultry.
Why is Garlic Parmesan Chicken Meatloaf a Must-Try?
Baking in a muffin tin speeds up the cooking time and creates built-in portion control.
Whisking the heavy cream into the flour slowly prevents lumps from forming in the pan sauce.
Letting the meatloaves rest for 5 minutes helps them hold their shape when you remove them from the tin.
Ingredients for Garlic Parmesan Chicken Meatloaf
• Ground chicken: You can use a mix of dark and light meat for more moisture, or stick to lean ground chicken breast.
• Parmesan cheese: Grate a block of cheese yourself for the sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Breadcrumbs: Plain breadcrumbs work well, but you can substitute panko or crumbled dense sandwich bread.
• Heavy cream: This provides a thick base for the sauce. Half-and-half will yield a much thinner sauce and might separate when boiled.
• Garlic: Fresh cloves offer the strongest flavor, but jarred minced garlic can save time during prep.
Exact quantities are in the recipe card below.
How to Make Garlic Parmesan Chicken Meatloaf
Step 1: Mix and shape the meatloaves
Combine the ground chicken, breadcrumbs, egg, cheese and aromatics in a large bowl. Mix the ingredients just enough to distribute everything evenly. Divide the mixture into 12 portions and press them into a greased muffin tin.
Step 2: Bake the chicken
Place the muffin tin in a 375°F (190°C) oven. Bake the meatloaves for about 25 minutes until they are cooked through. A meat thermometer should read 165°F (74°C) in the center of the largest meatloaf.
Step 3: Prepare the cream sauce
Cook the garlic in olive oil on the stove, then stir in the flour. Whisk in the heavy cream gradually and simmer until the liquid thickens. Remove the pan from the heat before stirring in the parmesan cheese and fresh parsley.
What to Serve with Garlic Parmesan Chicken Meatloaf
Serve these mini meatloaves with mashed potatoes or steamed green beans to soak up the extra garlic cream sauce.
Expert Tips for Garlic Parmesan Chicken Meatloaf
Food safety requires ground poultry to reach an internal temperature of 165°F (74°C). Insert your thermometer into the center of a meatloaf to check.
Avoid overmixing the ground chicken so the meatloaves stay tender.
You can use a 3-tablespoon cookie scoop to divide the meat mixture quickly and evenly into the muffin tin.
How to Store and Freeze Garlic Parmesan Chicken Meatloaf
Store leftover meatloaves and sauce in an airtight container in the fridge for up to 3 days. Freeze the meatloaves without the sauce for up to 3 months. Reheat the chicken in the microwave or a 350°F (175°C) oven until the internal temperature reaches 165°F (74°C).
Garlic Parmesan Chicken Meatloaf Recipe FAQs
Can I bake this as one large meatloaf?
Yes, you can press the mixture into a standard 9×5-inch loaf pan. You will need to increase the baking time to 45 to 55 minutes, ensuring the center reaches 165°F (74°C).
Can I use ground turkey instead of ground chicken?
Ground turkey is a direct substitute for ground chicken in this recipe. The preparation and baking times will remain exactly the same.
Why did my cream sauce turn out grainy?
Grainy sauce usually happens if the heat is too high when you add the cheese. Always remove the saucepan from the stove before stirring in the grated parmesan.
Garlic Parmesan Chicken Meatloaf
Ingredients
- 2 pounds ground chicken 900 g
- 1/2 cup finely diced yellow onion 75 g
- 10 cloves garlic minced
- 3/4 cup plain breadcrumbs 75 g
- 1 large egg
- 3 tablespoons minced fresh parsley 5 g
- 3 ounces grated Parmesan cheese 85 g
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil 30 ml
- 3 cloves garlic minced, for the sauce
- 1 tablespoon all-purpose flour 8 g
- 1 1/2 cups heavy cream 360 ml
- 3 ounces grated Parmesan cheese (for the sauce) 85 g
- 1/4 teaspoon fine sea salt for the sauce
- 1 tablespoon minced fresh parsley (for the sauce) 3 g
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with cooking spray or a little oil.
- Combine the ground chicken, diced onion, 10 cloves of minced garlic, breadcrumbs, egg, 3 tablespoons of parsley, 3 ounces of Parmesan cheese, 1 teaspoon of salt and the black pepper in a large bowl. Mix gently until the ingredients are distributed evenly.
- Divide the chicken mixture into 12 equal portions. Shape each portion into a ball and press it lightly into a muffin cup.
- Bake the meatloaves for 22 to 25 minutes. Check that the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Let the mini meatloaves rest in the pan for 5 minutes after removing them from the oven.
- Heat the olive oil in a small saucepan over medium heat while the meatloaves rest. Add the remaining 3 cloves of minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in the flour and cook for 1 minute. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens slightly.
- Remove the saucepan from the heat. Stir in the remaining 3 ounces of Parmesan cheese, 1/4 teaspoon of salt and 1 tablespoon of parsley until the cheese melts into a smooth sauce.
- Transfer the meatloaves to plates and spoon the warm garlic cream sauce over them before serving.
Notes
