Description
Delicious Garlic Parmesan Chicken Meatloaves baked to perfection and topped with a creamy garlic parmesan sauce. This comforting recipe combines ground chicken, fresh garlic, onion, parsley, and Parmesan cheese for flavorful mini meatloaves that are easy to make and perfect for a weeknight dinner or meal prep.
Ingredients
Meatloaves
- 2 lbs ground chicken
- 1/2 yellow onion, diced (about 1/2 cup)
- 8-10 garlic cloves, pressed
- 3/4 cup bread crumbs (or 2 slices of dense bread, crumbled)
- 1 egg
- 3 Tbsp fresh minced parsley
- 3 oz fresh grated Parmesan cheese
- Salt, to taste
- Fresh cracked black pepper, to taste
- Optional: extra fresh grated Parmesan cheese to top
Sauce
- 2 Tbsp olive oil
- 3 garlic cloves, pressed
- 1 Tbsp all purpose flour
- 1 1/2 cups heavy whipping cream
- 3 oz fresh grated Parmesan cheese
- 1 Tbsp minced fresh parsley
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin baking pan to prevent sticking.
- Make Meatloaf Mixture: In a large mixing bowl, combine ground chicken, diced onion, pressed garlic, bread crumbs, egg, minced parsley, grated Parmesan cheese, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatloaves: Using an ice cream scoop or spoon, portion out even amounts of the chicken mixture. Shape each portion into a ball and gently press it into the muffin pan cups. Optionally, sprinkle extra Parmesan cheese on top of each meatloaf for added flavor.
- Bake Meatloaves: Bake the meatloaves in the preheated oven for 22-25 minutes, or until the juices run clear and an internal temperature of 165°F (74°C) is reached, ensuring they are cooked through.
- Prepare Sauce: While the meatloaves bake, preheat a sauce pot over medium heat. Add olive oil and pressed garlic, sautéing until fragrant but not browned.
- Thicken Sauce: Whisk in the flour until fully incorporated, creating a roux. Then, lower the heat to medium-low and slowly pour in the heavy whipping cream while continuously whisking to avoid lumps. Continue whisking until the mixture is smooth and heated through, but do not let it boil.
- Add Cheese and Season: Once the cream mixture is hot, whisk in the grated Parmesan cheese and salt, stirring slowly until the cheese melts smoothly into the sauce.
- Finish Sauce: Stir in the minced fresh parsley, then remove the sauce from heat.
- Serve: Once the meatloaves are done baking, top each mini meatloaf with the creamy garlic Parmesan sauce and serve warm.
Notes
- Use dense bread for bread crumbs to achieve a better texture in the meatloaves.
- Make sure not to overmix the meat mixture to keep the meatloaves tender.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
- The sauce can be made ahead and reheated gently before serving.
- For a lower-fat version, substitute heavy cream with half-and-half or use less cheese in the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
