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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as four individual mini meatloaves with a golden parmesan crust brushed in garlic butter. Baked until cooked through and finished with fresh parsley and extra parmesan for a crisp, savory top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Chicken Meatloaves
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated plus extra for topping
  • 0.33 cup panko breadcrumbs
  • 3 garlic cloves, minced
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt and black pepper to taste
  • 0.25 black pepper to taste
  • 3 tbsp butter, melted for garlic butter topping
  • 2 garlic cloves, minced for garlic butter topping
  • 2 tbsp parmesan for garlic butter topping
  • 1 fresh parsley for garnish
  • 0.25 cup parmesan cheese, grated extra for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. In a large bowl, combine ground chicken, grated parmesan, panko, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper; mix just until combined.
Shape and top
  1. Divide the mixture into 4 equal portions and shape each into an oval loaf on the prepared pan.
  2. Mix the melted butter with the minced garlic, then brush over each meatloaf.
  3. Press extra parmesan onto the top of each meatloaf so it forms a crust.
Bake and finish
  1. Bake for 22–25 minutes at 400°F, until cooked through and golden on top.
  2. Brush with the remaining garlic butter, garnish with fresh parsley, and serve.

Notes

For the best texture, mix the chicken just until the panko and seasonings are incorporated—overmixing can make the loaves dense. Store leftovers in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing: yes—freeze cooked meatloaves up to 2 months, thaw in the fridge, then reheat. For a lower-carb swap, use finely ground almond flour or crushed pork rinds in place of panko.