Garlic Parmesan Chicken Meatloaves (Print-Friendly Version)
Savory mini meatloaves made with ground chicken, garlic, and Parmesan, served with a rich cream sauce.
# What You'll Need:
→ Meatloaves
01 -
2 lbs ground chicken
02 -
1/2 yellow onion, diced (about 1/2 cup)
03 -
8-10 garlic cloves, pressed
04 -
3/4 cup bread crumbs or 2 slices of dense bread, crumbled
05 -
1 egg
06 -
3 Tbsp fresh parsley, minced
07 -
3 oz Parmesan cheese, freshly grated
08 -
Salt to taste
09 -
Black pepper, freshly cracked, to taste
10 -
Extra fresh Parmesan cheese for topping (optional)
→ Cream Sauce
11 -
2 Tbsp olive oil
12 -
3 garlic cloves, pressed
13 -
1 Tbsp all-purpose flour
14 -
1 1/2 cups heavy whipping cream
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3 oz Parmesan cheese, freshly grated
16 -
1 Tbsp fresh parsley, minced
17 -
Salt to taste
# How to Make It:
01 -
Preheat the oven to 375°F (190°C) and grease a standard muffin baking pan.
02 -
In a large mixing bowl, combine ground chicken, diced onion, pressed garlic, bread crumbs, egg, parsley, grated Parmesan, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
03 -
Use an ice cream scoop to portion the chicken mixture evenly. Shape into balls and gently press into the muffin cups. Optionally, sprinkle additional Parmesan cheese on top.
04 -
Bake for 22-25 minutes, or until juices run clear and internal temperature reaches 165°F (74°C).
05 -
While meatloaves are baking, preheat a sauce pot over medium heat. Add olive oil and pressed garlic. Sauté until fragrant, then whisk in flour until fully incorporated.
06 -
Reduce heat to medium-low and gradually pour in heavy cream while continuously whisking until mixture is smooth and heated through.
07 -
Once cream mixture is hot but not boiling, whisk in Parmesan cheese and salt until completely smooth and incorporated. Stir in parsley and remove from heat.
08 -
Top each mini meatloaf with the warm creamy sauce before serving.
# Additional Tips:
01 -
For a gluten-free version, substitute gluten-free bread or breadcrumbs and use gluten-free all-purpose flour for the sauce. Alternatively, omit the flour for a thinner sauce.
02 -
To make a full-size meatloaf instead of minis, spread mixture in a 9x5 loaf pan and bake at 350°F (175°C) for 55-65 minutes until internal temperature reaches 165°F (74°C) at the thickest part.