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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as four individual mini oval loaves with a golden parmesan crust. Baked at 400°F until cooked through, then finished with garlic butter and parsley for a glossy, 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf mixture
  • 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
Garlic butter topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • 1 Fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 400°F and line a sheet pan with parchment for easy release and browning.
  2. Combine ground chicken, parmesan, panko, garlic, egg, parsley, Italian seasoning, garlic powder, salt, and pepper in a bowl and mix until just combined.
  3. Divide mixture into 4 equal portions and shape into oval loaves on the prepared sheet pan.
  4. Mix melted butter with garlic and brush over each meatloaf, then press extra parmesan on top for a crusty finish.
  5. Bake at 400°F for 22–25 minutes until cooked through and golden on top.
  6. Brush with remaining garlic butter, garnish with fresh parsley, and serve.

Notes

For the best texture, mix just until the chicken comes together—overmixing can make the loaves dense. Store leftovers in the fridge up to 3 days in an airtight container and reheat in a 350°F oven until warmed through. Freeze cooked loaves for up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat parmesan and butter substitute to reduce saturated fat while keeping the garlic-parmesan crust.