Prep time: 10 min
Cook time: PT-488375H33M8S
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (panko or regular); 1 egg; 1/2 cup freshly grated Parmesan cheese; 2 garlic cloves, minced; 2 tbsp milk (any kind); 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil (for drizzling); Fresh parsley, chopped (optional, for garnish)

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Garlic Parmesan Chicken Meatloaves are my answer to comfort food that doesn’t weigh me down. Made with lean ground chicken, fresh garlic, and rich Parmesan cheese, these mini loaves bake up tender on the inside and golden brown on the outside. I love how easy they are to make, how well they reheat, and how I can serve them with just about anything—from mashed potatoes to salads.

They’re my go-to when I need a wholesome dinner fast, or when I’m prepping meals ahead for the week. Every bite is full of savory flavor, and the individual portions make them perfect for sharing or storing.

Why You’ll Love This Recipe

Light yet Savory: I use ground chicken for a lighter twist on classic meatloaf, but the garlic and Parmesan give it that bold, satisfying flavor I crave.
Quick & Easy: These mini loaves come together fast and bake in under 30 minutes—ideal for busy nights.
Customizable: I can easily switch things up with extra spices, cheese, or even a little heat.
Kid-Friendly: The mild, cheesy flavor and small size make these great for little ones and adults alike.
Perfect for Leftovers: I love that they reheat beautifully and freeze well, so I always make extras.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Breadcrumbs (regular or panko)
Egg
Freshly grated Parmesan cheese
Garlic cloves, minced
Milk (any type works)
Italian seasoning
Salt and black pepper
Olive oil
Fresh parsley (optional, for garnish)

Directions

I preheat my oven to 375°F (190°C) to get it ready for even baking.
In a large bowl, I combine ground chicken, breadcrumbs, egg, Parmesan, garlic, milk, Italian seasoning, salt, and pepper. I mix just until everything is combined—overmixing can make the texture tough.
I shape the mixture into 6 to 8 small, oval-shaped loaves.
I line a baking sheet with parchment or foil, then arrange the meatloaves on it with space between each one. A light drizzle of olive oil over the tops helps them get golden and crisp.
I bake them for 25 to 30 minutes, or until the tops are browned and a thermometer reads 165°F (75°C) inside.
I take them out, garnish with fresh parsley, and serve them hot alongside roasted vegetables, mashed potatoes, or a crisp green salad.

Servings and timing

This recipe makes 6–8 mini meatloaves and takes about 40 minutes total: 10 minutes prep and 25–30 minutes baking time.

Variations

Spicy Kick: I sometimes add red pepper flakes or a dash of cayenne for heat.
Cheesy Center: I stuff each loaf with a small cube of mozzarella for a melty surprise.
Creamy Twist: A spoonful of cream cheese in the mixture adds richness.
Herb Swap: Fresh basil or thyme can replace the Italian seasoning for a different herb profile.
Gluten-Free: I use almond flour or gluten-free breadcrumbs as a substitute.

Storage/Reheating

I store leftover meatloaves in an airtight container in the fridge for up to 4 days.
To reheat, I warm them in the oven at 325°F until hot through, or microwave in 30-second bursts.
For freezing, I wrap each loaf individually and freeze for up to 3 months—just thaw overnight and reheat.

FAQs

Can I make these ahead of time?

Yes, I often prepare the mixture earlier in the day, shape the loaves, and refrigerate them until I’m ready to bake.

Can I use ground turkey instead?

Absolutely. Ground turkey works just as well and gives a very similar texture and flavor.

What can I serve with these meatloaves?

I pair them with mashed potatoes, rice, roasted vegetables, or even pasta for a complete meal.

Can I make this recipe into one large meatloaf?

Yes, I just shape the mixture into a single loaf and bake it for 45–50 minutes instead, checking the internal temperature.

Do I need to cook the garlic first?

No, I use raw garlic in the mix—it roasts as the meatloaves bake and adds a bold, fresh flavor.

Conclusion

Garlic Parmesan Chicken Meatloaves are one of those meals that checks every box—easy, flavorful, and comforting without being heavy. I love how versatile they are, and how they fit perfectly into busy weeknights or weekend meal prep. With just a few simple ingredients, I get a wholesome dinner that makes everyone at the table happy. Give them a try—I think they’ll become a regular in your kitchen too.