Ground chicken, Parmesan, garlic, parsley, and a dreamy cream sauce come together for the easiest, juiciest chicken meatloaves.
Alright, let’s talk about meatloaf—but not the dense, dry brick you might remember from your childhood dinner plate. These Garlic Parmesan Chicken Meatloaves? Oh, they’re a whole different story. I actually stumbled upon this recipe during a midweek dinner panic—out of beef, out of time, and very much overtakeout. I had ground chicken in the fridge, a wedge of Parmesan that needed a purpose, and about ten cloves of garlic (because when is that ever too much?). One impromptu mini meatloaf experiment later and… boom. Family favorite.
My husband, who usually raises an eyebrow at anything labeled “meatloaf,” went back for seconds and then scraped the pan for any leftover cream sauce. I mean, same.
Why You’ll Love This Garlic Parmesan Chicken Meatloaves Recipe?
These aren’t your average meatloaves. They’re tender, juicy, and packed with garlicky, cheesy flavor. And that creamy Parmesan sauce? Totally next level. They bake in a muffin tin for quick, even cooking—no slicing required. Whether you’re meal prepping or just trying to survive another Tuesday dinner rush, these little guys are a lifesaver. Plus, they taste fancy, but they’re a total weeknight win.
Ingredient Notes:
Let’s break this down so you know exactly what you’re working with—and why it works.
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Ground Chicken: Lean, mild, and perfect for soaking up all that garlicky-Parmesan goodness.
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Yellow Onion: Adds sweetness and depth to the meatloaf mix.
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Garlic (yes, a lot of it): If you love garlic, you’re in good company here. It’s the star flavor.
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Breadcrumbs: Helps hold everything together. You can sub in crushed crackers, almond flour, or gluten-free crumbs.
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Egg: Our trusty binder.
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Parsley: Adds freshness. Don’t skip it unless you really must.
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Parmesan Cheese: Sharp, salty, and full of umami. Freshly grated makes a difference.
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Cream: Rich, silky, and perfect for sauce.
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Flour: Just a touch, to thicken our sauce.
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Olive Oil & Salt: The usual suspects. Don’t underestimate their magic.
How To Make Garlic Parmesan Chicken Meatloaves?
Step 1. Preheat Your Oven: Get that oven cranking at 375°F (190°C). Grab a muffin tin and lightly grease it—nothing fancy, a little cooking spray will do.
Step 2. Mix It Up: In a big bowl, toss in your ground chicken, onion, garlic, breadcrumbs, egg, parsley, Parmesan, salt, and pepper. Use your hands (yep, it’s messy, but it’s the best way). Mix until just combined—don’t overwork it.
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Step 3. Portion & Bake: Scoop out about 3 tablespoons per meatloaf, shape ’em, and press into the muffin tin. Optional—but highly encouraged—sprinkle a little more Parmesan on top. Bake for 22–25 minutes or until cooked through and golden.
Step 4. Make the Sauce: While those are baking, heat olive oil in a small saucepan. Add garlic, let it sizzle a minute, then whisk in flour. Slowly pour in cream and whisk until thick and dreamy. Stir in Parmesan and parsley. Season to taste.
Step 5. Serve It Up: Let the meatloaves rest for 5 minutes. Drizzle that luscious sauce over each one and garnish with extra herbs if you’re feelin’ fancy.
Storage Options:
Pop any leftovers into an airtight container. They’ll last in the fridge for 3–4 days. To reheat, I like a quick zap in the microwave with a damp paper towel on top—or warm in a covered dish in the oven. The sauce can be stored separately and reheated gently on the stove.
Variations and Substitutions:
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No breadcrumbs? Try oats, crushed pork rinds, or almond flour.
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Want it spicy? A pinch of red pepper flakes in the mix does wonders.
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Going low-dairy? Sub coconut milk for cream and skip the sauce (but honestly, it’s what makes this dish sing).
What to Serve with Garlic Parmesan Chicken Meatloaves?
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Mashed potatoes: Because creamy + creamy is a win.
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Roasted broccoli: Adds a nice crunch and freshness.
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Garlic bread: Double down on that garlic life.
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A big green salad: Just to make yourself feel balanced.
Frequently Asked Questions:
Can I use ground turkey instead of chicken?
Absolutely! Turkey works just as well—just make sure to use ground dark meat so they don’t dry out.
Can I make these ahead of time?
Yes! You can prep them the night before, cover, and refrigerate. Just pop them in the oven when you’re ready to bake.
Can I freeze them?
For sure. Bake, cool, and freeze in a single layer. Reheat in the oven at 350°F until warmed through. The sauce is best made fresh, but it freezes okay in a pinch.
That’s it, friend. These Garlic Parmesan Chicken Meatloaves are cozy, crave-worthy, and surprisingly easy. Give them a try, and let me know what you think! I’m always here for your tweaks and kitchen adventures.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Parmesan Chicken Meatloaves
Ingredients
For the Meatloaves:
- 2 lbs 900g ground chicken
- ½ cup 75g finely diced yellow onion
- 10 garlic cloves pressed or minced
- ¾ cup 75g breadcrumbs (or 2 slices dense bread, crumbled)
- 1 large egg
- 3 tablespoons 5g freshly minced parsley
- 3 oz 85g freshly grated Parmesan cheese
- 1 teaspoon fine sea salt adjust to taste
- ½ teaspoon freshly cracked black pepper
- Optional: additional grated Parmesan for topping
For the Cream Sauce:
- 2 tablespoons 30ml olive oil
- 3 garlic cloves pressed or minced
- 1 tablespoon 8g all-purpose flour
- 1½ cups 360ml heavy whipping cream
- 3 oz 85g freshly grated Parmesan cheese
- 1 tablespoon 3g freshly minced parsley
- ¼ teaspoon fine sea salt adjust to taste
Instructions
Prepare the Meatloaves:
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin using cooking spray or oil. In a large mixing bowl, combine the ground chicken, diced onion, garlic, breadcrumbs, egg, parsley, Parmesan, salt, and pepper. Mix until all ingredients are evenly incorporated.
Portion and Bake:
- Divide the mixture evenly into 12 portions using a 3-tablespoon scoop or spoon. Gently shape each portion into a ball and place it in the greased muffin cups. Sprinkle with additional Parmesan cheese if desired. Bake for 22 to 25 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow the meatloaves to rest in the pan for 5 minutes before serving.
Prepare the Cream Sauce:
- In a small saucepan over medium heat, warm the olive oil. Add the garlic and sauté for 1–2 minutes until fragrant. Stir in the flour and cook for 1 minute to form a light roux. Gradually add the heavy cream while whisking constantly to avoid lumps. Continue to cook for 3–4 minutes until slightly thickened. Stir in the Parmesan cheese and salt until fully melted and smooth. Remove from heat and add parsley.
Serve:
- Plate the meatloaves and spoon the warm cream sauce over each serving. Garnish with additional herbs or Parmesan if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
