Name: Juicy Garlic Parmesan Chicken Meatloaves
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb (450 g) ground chicken; 1 cup seasoned breadcrumbs; 1 cup grated Parmesan cheese; 2 large eggs; 4 cloves garlic, minced; 1 medium yellow onion, finely chopped; 1 cup milk; 2 tbsp fresh parsley, chopped; 1 tsp Italian seasoning; 1 tsp salt; ½ tsp black pepper; 1 tbsp olive oil (for brushing); 1 cup shredded mozzarella cheese (optional topping)

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I can’t get enough of these juicy, garlic-packed mini chicken meatloaves topped with melty Parmesan. They’re hearty yet light, easy to make, and satisfyingly savory.

Why You’ll Love This Recipe

I love how quickly I can whip these up—just about an hour from start to finish. Ground chicken makes them lighter than classic meatloaf, and the garlic-Parmesan flavor combo is irresistibly comforting. Plus, shaping them into individual loaves means even cooking and easy portioning—perfect for leftovers or meal prep.

ingredients

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

1 lb ground chicken
1 cup seasoned breadcrumbs
1 cup grated Parmesan cheese
2 large eggs
4 cloves garlic, minced
1 medium yellow onion, finely chopped
1 cup milk
2 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for brushing)
1 cup shredded mozzarella cheese (optional topping)

directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line a baking sheet.
In a large bowl, I mix ground chicken, breadcrumbs, Parmesan, eggs, garlic, onion, milk, parsley, Italian seasoning, salt, and pepper—just until combined.
I shape the mixture into loaves (one large or several minis) and place them on the prepared pan.
I brush the tops with olive oil to help them brown.
I bake for about 45 minutes, until the center reaches 165°F (74°C).
If I’m using mozzarella, I sprinkle it on top during the last 5 minutes of baking until melted and bubbly.
I let the loaves rest for 10 minutes before slicing to keep them juicy.

Servings and timing

Makes 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Mini loaves: I bake them in a muffin tin at 375°F for 22–25 minutes.
Gluten-free: I use gluten-free breadcrumbs or almond flour.
Add-ins: Sometimes I mix in shredded zucchini, chopped spinach, or sun-dried tomatoes for a twist.
Cheese swap: I change up the flavor with cheddar or provolone instead of mozzarella.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I wrap them tightly and freeze for up to 3 months. To reheat, I cover and warm them in a 350°F oven for 10–15 minutes or microwave individual slices for 1–2 minutes. I sometimes add a splash of broth or sauce to keep them moist.

FAQs

Can I prep this ahead of time?

Yes, I like to mix and shape the loaves in advance and refrigerate them up to 24 hours before baking.

Can I freeze the meatloaf before or after cooking?

I do both. I freeze raw shaped loaves or cooked leftovers—just thaw in the fridge overnight before baking or reheating.

How do I keep the meatloaf moist?

I make sure not to overmix, and I always include enough milk and eggs. Resting after baking also helps retain the juices.

Can I use turkey instead of chicken?

Absolutely. I often use lean ground turkey and get nearly the same juicy texture and flavor.

What if I don’t have Parmesan?

I’ve replaced Parmesan with Pecorino Romano, Asiago, or even a bit of nutritional yeast when needed.

Conclusion

These Juicy Garlic Parmesan Chicken Meatloaves have become a regular in my dinner rotation. They’re flavorful, comforting, and easy to prepare. Whether I’m serving them fresh or reheating leftovers, they never fail to hit the spot.

Juicy Garlic Parmesan Chicken Meatloaves

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Fat

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Description

Juicy Garlic Parmesan Chicken Meatloaves are mini individual loaves packed with flavor from garlic and Parmesan cheese, offering a hearty yet light alternative to traditional meatloaf.

Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan or line a baking sheet.
In a large bowl, mix ground chicken, breadcrumbs, Parmesan, eggs, garlic, onion, milk, parsley, Italian seasoning, salt, and pepper just until combined.
Shape the mixture into loaves (one large or several minis) and place them on the prepared pan.
Brush the tops with olive oil to help them brown.
Bake for about 45 minutes, until the center reaches 165°F (74°C).
If using mozzarella, sprinkle it on top during the last 5 minutes of baking until melted and bubbly.
Let the loaves rest for 10 minutes before slicing to keep them juicy.

Notes

To make gluten-free, use gluten-free breadcrumbs or almond flour.
Add-ins like shredded zucchini, spinach, or sun-dried tomatoes can enhance flavor and nutrition.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat covered in a 350°F oven for 10–15 minutes or microwave slices for 1–2 minutes.