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)

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.