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Baked mini chicken meatloaves covered in white cream sauce and parsley.

Garlic Parmesan Chicken Meatloaf

Ground chicken is mixed with garlic and parmesan to make mini meatloaves in a muffin tin, then topped with a rich garlic cream sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6

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

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.
Keyword garlic parmesan, garlic parmesan chicken meatloaf, ground chicken, mini meatloaves, muffin tin meals