GARLIC PARMESAN CHICKEN MEATLOAVES
These garlic parmesan chicken meatloaves are a savoury and satisfying twist on a classic. Made with ground chicken, cheese, and herbs, they’re perfect for weeknight dinners, freezer meals, or meal prep.
Ingredients
For the Meatloaves:
- 1 lb ground chicken
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs or almond flour for low-carb
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons milk
- 1 tablespoon chopped parsley optional
For the Topping:
- ¼ cup shredded mozzarella cheese
- 1 tablespoon grated parmesan cheese
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin.
Mix the Meatloaf Mixture:
- In a large bowl, combine ground chicken, parmesan, breadcrumbs, egg, garlic, onion powder, Italian seasoning, salt, pepper, milk, and parsley. Mix until just combined.
Shape and Bake:
- Divide the mixture into 4 equal portions and shape into mini loaves or press into muffin tin wells. Place on baking sheet if shaping by hand.
Add Toppings:
- Sprinkle the tops with mozzarella and parmesan cheese.
Bake:
- Bake for 25–30 minutes or until internal temperature reaches 165°F (74°C) and tops are golden.
Serve:
- Let rest for 5 minutes before serving.
Notes
Make Ahead:
Form the meatloaves and refrigerate up to 1 day ahead or freeze uncooked for up to 1 month. Thaw in the fridge before baking. Customizing the Flavour:
Add chopped spinach or sun-dried tomatoes to the mixture. Swap Italian seasoning with fresh thyme or basil for variety. Serving Suggestions:
Serve with mashed potatoes, roasted veggies, or over zucchini noodles for a low-carb option. Allergy-Friendly Options:
Use dairy-free cheese and almond milk for a dairy-free version. Substitute almond flour for a gluten-free, low-carb meal. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave. Freeze cooked meatloaves for up to 2 months.
Form the meatloaves and refrigerate up to 1 day ahead or freeze uncooked for up to 1 month. Thaw in the fridge before baking. Customizing the Flavour:
Add chopped spinach or sun-dried tomatoes to the mixture. Swap Italian seasoning with fresh thyme or basil for variety. Serving Suggestions:
Serve with mashed potatoes, roasted veggies, or over zucchini noodles for a low-carb option. Allergy-Friendly Options:
Use dairy-free cheese and almond milk for a dairy-free version. Substitute almond flour for a gluten-free, low-carb meal. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave. Freeze cooked meatloaves for up to 2 months.