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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as four mini oval loaves with a golden crust of parmesan and a buttery garlic topping. Baked at 400°F until cooked through, then finished with extra garlic butter and parsley.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaves
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated, plus extra for topping grated, plus more for the tops
  • 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
  • Salt and black pepper to taste
Garlic butter topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a sheet pan with parchment for easy release and cleanup.
Mix the meatloaf mixture
  1. In a large bowl, combine ground chicken, parmesan, panko, minced garlic, egg, parsley, Italian seasoning, garlic powder, salt, and black pepper, then mix until just combined for tender loaves.
Shape mini meatloaves
  1. Divide the mixture into 4 equal portions and shape each into an oval loaf on the prepared sheet pan.
Add garlic parmesan topping before baking
  1. Mix melted butter with minced garlic and brush over each meatloaf to create a glistening coating.
Top with extra parmesan
  1. Press extra parmesan on top of each meatloaf so it bakes into a golden crust.
Bake
  1. Bake at 400°F for 22–25 minutes, until the meatloaves are cooked through and golden on top.
Finish and serve
  1. Brush with the remaining garlic butter, garnish with fresh parsley, and serve immediately.

Notes

For juicier mini loaves, stop mixing as soon as the ingredients come together—overmixing can make chicken tough. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is yes: freeze baked loaves up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat parmesan and light butter in the topping (texture may brown slightly less).