Go Back

Mini Garlic Parmesan Chicken Meatloaves

Lean ground chicken mixed with Parmesan, garlic, and Italian seasoning, shaped into individual portions and baked until golden — a high-protein comfort dinner ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground chicken
  • 0.5 cup Panko breadcrumbs or almond flour for low-carb
  • 0.5 cup Parmesan cheese freshly grated from block
  • 1 large egg beaten
  • 2 tbsp milk any variety
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp dried Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp butter melted, for glaze
  • 0.5 tsp garlic salt for glaze

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • large mixing bowl
  • Instant read thermometer
  • pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, Panko, Parmesan, beaten egg, milk, minced garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently with hands or a fork until just combined. Do not over-mix.
  3. Divide the mixture into 8 equal portions (approximately 3 oz each). Shape each into a compact oval about 3 inches long and 1.5 inches high. Place on the prepared baking sheet with at least 1 inch of space between each loaf.
  4. Bake for 20 to 25 minutes until the internal temperature reaches 165°F and the tops are golden.
  5. If using the garlic butter glaze, mix melted butter with garlic salt and a sprinkle of Parmesan. Brush over the tops of the loaves at the 18 to 20-minute mark for the final 5 minutes of baking.
  6. Remove from oven and let rest on the pan for 5 minutes before serving.

Notes

Storage: Store in an airtight container for up to 4 days. Reheat in an air fryer at 350°F for 4 to 5 minutes, in a 350°F oven covered with foil for 12 to 15 minutes, or in the microwave at 60% power for 90 seconds flipping halfway. Freeze individually for up to 3 months — bake from frozen at 350°F until heated through. Substitutions: Ground turkey works as a direct swap. Use certified gluten-free breadcrumbs or crushed pork rinds for gluten-free. Almond flour at the same quantity for low-carb. Tips: If mixture is too soft to hold shape, refrigerate shaped loaves for 15 minutes before baking. Muffin tin method produces more uniform portions with crisper bottoms. Always use a thermometer — 165°F internal temperature is the reliable doneness indicator for ground chicken.