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Garlic Parmesan Chicken Meatloaves

Garlic Parmesan Chicken Meatloaves

Juicy garlic Parmesan chicken mini meatloaves baked to perfection, topped with a creamy, dreamy sauce. Quick, easy, and bursting with flavor—weeknight dinner solved!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10

Ingredients
  

For the Meatloaves:

  • 2 lbs 900g ground chicken
  • ½ cup 75g finely diced yellow onion
  • 10 garlic cloves pressed or minced
  • ¾ cup 75g breadcrumbs (or 2 slices dense bread, crumbled)
  • 1 large egg
  • 3 tablespoons 5g freshly minced parsley
  • 3 oz 85g freshly grated Parmesan cheese
  • 1 teaspoon fine sea salt adjust to taste
  • ½ teaspoon freshly cracked black pepper
  • Optional: Extra freshly grated Parmesan cheese for topping

For the Cream Sauce:

  • 2 tablespoons 30ml olive oil
  • 3 garlic cloves pressed or minced
  • 1 tablespoon 8g all-purpose flour
  • 1½ cups 360ml heavy whipping cream
  • 3 oz 85g freshly grated Parmesan cheese
  • 1 tablespoon 3g freshly minced parsley
  • ¼ teaspoon fine sea salt adjust to taste

Instructions

Prepare the Meatloaves:

  • Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  • Mix the Meatloaf Ingredients: In a large mixing bowl, combine the ground chicken, diced onion, pressed garlic, breadcrumbs, egg, parsley, Parmesan cheese, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.
  • Shape and Fill: Using a 3-tablespoon cookie scoop or spoon, portion the mixture into 12 equal portions. Gently shape each portion into a ball and press into the prepared muffin tin cups. Optional: Sprinkle additional Parmesan cheese over the tops.
  • Bake: Bake for 22–25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from the oven and let rest in the pan for 5 minutes.

Prepare the Cream Sauce:

  • Sauté Garlic: In a small saucepan over medium heat, warm the olive oil. Add the pressed garlic and sauté for 1–2 minutes until fragrant but not browned.
  • Make the Roux: Whisk the flour into the garlic and oil, stirring constantly for 1 minute to form a light golden roux.
  • Incorporate Cream: Reduce heat to medium-low. Gradually pour in the heavy cream while whisking continuously to prevent lumps. Cook for 3–4 minutes, whisking gently, until the mixture thickens slightly.
  • Finish the Sauce: Add the Parmesan cheese and salt, stirring until the cheese melts completely and the sauce is smooth. Remove from heat and stir in the parsley.
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