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Garlic Parmesan Chicken Meatloaves

Individual chicken meatloaves with garlic, Parmesan, and Italian seasonings topped with creamy garlic Parmesan sauce for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken 90-93% lean
  • 2 cloves garlic minced (for meatloaves)
  • 1/2 cup grated Parmesan cheese for meatloaves
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated or finely chopped onion
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter for sauce
  • 2 cloves garlic minced (for sauce)
  • 1 tablespoon flour
  • 3/4 cup milk whole or 2%
  • 1/3 cup grated Parmesan cheese for sauce
  • Salt and pepper to taste for sauce

Equipment

  • Baking sheet or 12-cup muffin tin
  • parchment paper
  • large mixing bowl
  • medium saucepan
  • whisk
  • Meat Thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 12-cup muffin tin.
  2. In a large bowl, combine ground chicken, 2 cloves minced garlic, grated onion, 1/2 cup Parmesan cheese, breadcrumbs, egg, parsley, salt, pepper, and Italian seasoning. Mix gently with your hands or a fork just until combined. Don't overmix.
  3. Shape into 4-6 individual oval meatloaves about 3/4 inch thick on the baking sheet, OR divide mixture evenly among 8-10 muffin cups, filling each about three-quarters full. Press down gently to eliminate air pockets.
  4. Bake for 22-25 minutes (20-22 minutes for muffin tin) until golden brown on top and internal temperature reaches 165°F (74°C).
  5. While meatloaves bake, prepare the sauce: Melt butter in a medium saucepan over medium heat. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  6. Stir in flour and whisk continuously for 30 seconds to create a roux. Slowly add milk while whisking constantly to prevent lumps, starting with small amounts and adding more once smooth.
  7. Continue whisking as sauce comes to a gentle simmer. Cook for 2-3 minutes until thickened enough to coat the back of a spoon.
  8. Remove from heat and stir in 1/3 cup grated Parmesan cheese until melted. Season with salt and pepper to taste.
  9. Remove meatloaves from oven and let rest 2-3 minutes. If using muffin tin, run a knife around edges and lift out gently. Serve meatloaves with garlic Parmesan sauce spooned over the top. Garnish with fresh parsley.

Notes

Storage: Store meatloaves and sauce separately in airtight containers in refrigerator for up to 4 days.
Reheating: Microwave covered with damp paper towel on medium power for 1-2 minutes. Or reheat covered in 350°F oven for 10-15 minutes. Reheat sauce separately with a splash of milk if too thick.
Freezing: Wrap individual meatloaves in foil or plastic wrap, place in freezer bag. Freeze for up to 3 months. Freeze sauce separately. Thaw overnight in refrigerator before reheating.
Make-Ahead: Shape meatloaves, cover, and refrigerate up to 24 hours before baking. Add 2-3 minutes to baking time if starting cold.
Substitutions: Ground turkey works identically. Use gluten-free breadcrumbs for GF version. Replace flour with cornstarch (2 teaspoons) in sauce for gluten-free.
Variations: Add 1/4 cup chopped sun-dried tomatoes to meat mixture. Mix in 1/4 cup shredded mozzarella. Use 50/50 ground chicken and Italian sausage for richer flavor. Add red pepper flakes for heat.
Tips: Use 90-93% lean chicken, not super lean. Don't overmix meat mixture. Pull from oven right at 165°F to prevent drying. Grate onion for best moisture distribution. Use freshly grated Parmesan for smoothest sauce.