Description
These mini Garlic Parmesan Chicken Meatloaves are what dinner dreams are made of – juicy, cheesy, and ready in half the time of traditional meatloaf.
Ingredients
Scale
- 2 pounds (900g) ground chicken
- 1 cup (100g) freshly grated Parmesan cheese, plus 1/4 cup (25g) for topping
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1/2 cup)
- 2 large eggs, lightly beaten
- 3/4 cup (75g) panko breadcrumbs
- 1/4 cup (60ml) milk
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup (60ml) marinara sauce (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin or line a baking sheet with parchment paper.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened (3-4 minutes). Set aside to cool completely.
- In a large bowl, combine ground chicken, 1 cup Parmesan cheese, cooled garlic-onion mixture, eggs, breadcrumbs, milk, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Divide mixture into 8-10 portions and shape into small loaves. Place in muffin tin or on baking sheet.
- Create a slight indentation on top of each meatloaf. Brush with remaining olive oil and sprinkle with reserved Parmesan cheese.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C) and tops are golden brown.
- If desired, top each meatloaf with marinara sauce during the last 5 minutes of baking.
- Let rest for 5 minutes before serving to allow juices to redistribute.