Why You’ll Love This Recipe

I really enjoy this recipe because it’s a lighter take on traditional meatloaf without losing any flavor. Using ground chicken keeps it lean, while the garlic and Parmesan give it that classic Italian-inspired taste I can’t get enough of. The individual portions make serving simple, and the creamy sauce adds just the right touch of indulgence. It’s quick, comforting, and family-friendly—everything I want in a weeknight meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground chicken (90–93% lean)
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/3 cup breadcrumbs
1 egg
1/4 cup grated or finely chopped onion
1 tablespoon fresh parsley (or 1 tsp dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

For the Garlic Parmesan Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon flour
3/4 cup milk
1/3 cup grated Parmesan cheese
Salt and pepper to taste

Directions

I begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper, or I use a lightly greased muffin tin for easy individual portions.

In a large mixing bowl, I combine the ground chicken, minced garlic, onion, Parmesan cheese, breadcrumbs, egg, parsley, salt, pepper, and Italian seasoning. I mix gently—just enough to bring everything together without overworking the meat.

Next, I shape the mixture into small meatloaves or divide it evenly among the muffin tin cups. I bake them for about 22–25 minutes, or until the internal temperature reaches 165°F (74°C).

While the meatloaves are baking, I prepare the sauce. In a saucepan over medium heat, I melt the butter and add the minced garlic, cooking it for about 1 minute until fragrant. Then I stir in the flour and whisk for 30 seconds to create a roux. Gradually, I whisk in the milk and cook until the sauce thickens slightly. Finally, I stir in the Parmesan cheese until it melts into a smooth, creamy sauce. I season with salt and pepper to taste.

Once the meatloaves are ready, I spoon the warm sauce over each one and garnish with a sprinkle of fresh parsley.

Servings and Timing

This recipe makes about 4–6 servings. The total time is 35 minutes, including about 10 minutes of prep and 25 minutes of cooking.

Variations

Sometimes I like to mix in a handful of shredded mozzarella or a few red pepper flakes to add a bit of heat. For a lower-carb version, I swap the breadcrumbs for almond flour. If I’m in the mood for something extra creamy, I double the sauce recipe—it’s perfect for drizzling over mashed cauliflower or steamed vegetables. I’ve also tried using turkey instead of chicken for a slightly different flavor, and it works just as well.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or oven. To keep them moist, I cover them with a little extra sauce before reheating. These meatloaves also freeze well—I freeze them individually, then thaw overnight in the fridge and reheat as needed.

FAQs

Can I use turkey instead of chicken?

Yes, ground turkey works perfectly in this recipe and keeps the same light, flavorful profile.

How can I make this recipe gluten-free?

I substitute the breadcrumbs with almond flour or gluten-free breadcrumbs, and it turns out just as tender.

Can I make these meatloaves ahead of time?

Definitely. I prepare the mixture, shape the loaves, and refrigerate them up to a day in advance before baking.

What sides go best with these meatloaves?

I like serving them with mashed cauliflower, roasted vegetables, or a crisp green salad.

Can I skip the sauce?

Yes, but I find the sauce really elevates the dish. If I prefer, I can drizzle with a bit of olive oil or serve with marinara instead.

How do I know when the meatloaves are done?

I check that the internal temperature reaches 165°F (74°C). They should be firm but juicy.

Can I double the recipe?

Absolutely. I often double it for meal prep or family dinners—it scales perfectly.

Can I bake this as one large meatloaf instead of minis?

Yes, I just adjust the baking time to about 40–45 minutes and check for doneness with a thermometer.

How do I keep the meatloaves moist?

I avoid overmixing the meat and make sure not to overbake. The sauce also helps lock in moisture.

Can I freeze the sauce too?

Yes, I let it cool completely before freezing it in small containers. It reheats smoothly over low heat.

Conclusion

I love making these Garlic Parmesan Chicken Meatloaves because they deliver all the comfort of traditional meatloaf with a lighter, more flavorful twist. The combination of tender chicken, savory garlic, and rich Parmesan sauce makes them irresistible every time. Whether I’m cooking for the week or serving a cozy dinner, these mini meatloaves always hit the spot—simple, satisfying, and full of flavor.