The Easiest Garlic Parmesan Chicken Meatloaves

Hey y'all! If you love tender, juicy chicken with garlicky goodness and a shower of melty Parmesan, these mini meatloaves are about to be your new weeknight hero. They’re speedy, crowd-pleasing, and perfect for everything from busy weeknights to casual dinners with friends. Let’s get cooking!

Prep Time: 15 minutes | Cook Time: 20–22 minutes | Total Time: 35–37 minutes | Yield: 12 mini meatloaves (serves 4–6)

Why You'll Love The Easiest Garlic Parmesan Chicken Meatloaves

• Quick, easy, and ready in about 30 minutes with minimal cleanup.
• Juicy, savory, and cheesy thanks to a moisture-locking panade and Parmesan.
• Kid-friendly flavors that adults love, perfect for meal prep and leftovers.
• Bakes in a muffin tin for even cooking and cute individual portions.
• Flexible recipe with easy swaps for gluten-free or low-carb diets.

Ingredients for The Easiest Garlic Parmesan Chicken Meatloaves

• 1 ½ pounds (680 g) ground chicken (93% lean recommended)
• ¾ cup panko breadcrumbs
• ⅓ cup milk (any dairy or unsweetened almond milk)
• 1 large egg
• ¾ cup finely grated Parmesan cheese, divided (½ cup in mix + ¼ cup topping)
• 4 cloves garlic, finely minced (about 1 ½ tablespoons), divided (4 cloves in mix; optional 1 extra for topping)
• 1 small onion, grated (about ½ cup, with juices)
• 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
• 1 ½ teaspoons Italian seasoning
• 1 ¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes (optional)

Garlic–Parmesan Topping

• 1 ½ tablespoons unsalted butter, melted
• 1 clove garlic, very finely minced (optional but yummy)
• ¼ cup finely grated Parmesan cheese
• 1 tablespoon fresh parsley, finely chopped

How to Make The Easiest Garlic Parmesan Chicken Meatloaves

Step 1: Preheat and prep the pan

Preheat the oven to 400°F (205°C). Lightly grease a standard 12-cup muffin tin or line with parchment liners. This ensures easy release and golden edges.

Step 2: Make the panade

In a large bowl, stir together the panko and milk. Let it soak for 2 minutes until it forms a soft, thick paste—this keeps the meatloaves incredibly moist.

Step 3: Mix the chicken

Add the ground chicken, egg, ½ cup Parmesan, 4 cloves minced garlic, grated onion (with juices), parsley, Italian seasoning, salt, pepper, olive oil, and red pepper flakes (if using) to the panade. Using a fork or your hands, gently mix just until combined—don’t overwork it.

Step 4: Portion and top

Divide the mixture evenly among the 12 muffin cups, smoothing the tops slightly. In a small bowl, mix the melted butter, optional minced garlic, and parsley; brush over each mini meatloaf, then sprinkle the remaining ¼ cup Parmesan on top.

Step 5: Bake, broil, and rest

Bake for 20–22 minutes, until an instant-read thermometer inserted in the center reads 165°F (74°C). For extra color, broil 1–2 minutes. Let rest in the pan for 5 minutes to set juices before serving.

Notes for Garlic-Parmesan Chicken Meatloaves

• For food safety, ground poultry should reach 165°F (74°C). Learn more at FoodSafety.gov.
• Grating the onion (vs. chopping) adds moisture and flavor without chunks, keeping every bite tender.
• Use fresh garlic for the best aroma and zing; here’s a quick look at garlic’s benefits from Healthline.

Variations You Can Try

• Buffalo Ranch: Add 2 tablespoons hot sauce to the mix and 1 teaspoon dried dill; drizzle with ranch to serve.
• Italian Sun-Dried Tomato: Fold in ⅓ cup chopped sun-dried tomatoes and ¼ cup chopped basil; swap parsley for basil in the topping.
• Low-Carb/Keto: Replace panko with ⅔ cup super-fine almond flour or 1 cup crushed pork rinds; reduce milk to 3 tablespoons.

Required Equipment for The Easiest Garlic Parmesan Chicken Meatloaves

• 12-cup muffin tin
• Large mixing bowl
• Microplane or fine grater (for Parmesan and garlic)
• Box grater (for onion)
• Pastry brush (for butter topping)
• Instant-read thermometer

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze on a sheet pan, then transfer to a freezer bag for up to 3 months. Label with date.
• Reheat: From fridge, 350°F (175°C) for 8–10 minutes, or microwave 45–60 seconds. From frozen, thaw overnight and reheat as above; or reheat from frozen at 325°F (165°C) for 18–22 minutes.

Serving Ideas

• Pair with garlicky green beans, roasted broccoli, or a crisp Caesar salad.
• Serve over buttery mashed potatoes or lemony couscous for a comforting plate.
• Go lighter with zucchini noodles and a spoonful of warm marinara.

Pro Tips for The Easiest Garlic Parmesan Chicken Meatloaves

• Panade power: That panko + milk combo locks in moisture. Learn why mixing gently matters from this technique breakdown at Serious Eats.
• Don’t overmix: Overworking the mixture can make meatloaves tough—stop as soon as everything is evenly combined.
• Rest is key: A 5-minute rest lets juices redistribute so each mini loaf stays super juicy when you cut in.

FAQ: The Easiest Garlic Parmesan Chicken Meatloaves

Can I use ground turkey instead of chicken?

Yes! Use the same amounts and bake time. Still cook to 165°F (74°C) internal temperature.

Can I make one large loaf instead of minis?

Absolutely. Shape into a 9×5-inch loaf, bake at 350°F (175°C) for 45–55 minutes, or until it hits 165°F; rest 10 minutes before slicing.

How do I make these gluten-free?

Swap panko for certified gluten-free breadcrumbs, ⅔ cup almond flour, or 1 cup crushed pork rinds and reduce the milk to 3 tablespoons.