Description
Transform a classic comfort food into an irresistible modern delight with these individual Garlic Parmesan Chicken Meatloaves. Tender ground chicken is complemented by aromatic garlic and savory Parmesan cheese for a fresh, flavorful, and easy weeknight meal.
Ingredients
Scale
- 1 ½ pounds ground chicken (93% lean)
- ½ cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- 1 large egg, lightly beaten
- ¼ cup whole milk
- 2 cloves garlic, minced (for meatloaves)
- ½ small yellow onion, finely diced (about ¼ cup)
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (for glaze)
- 2 cloves garlic, minced (for glaze)
- ¼ cup low-sodium chicken broth
- ¼ cup freshly grated Parmesan cheese (for glaze)
- 1 tablespoon fresh lemon juice
- Pinch red pepper flakes (optional)
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté finely diced yellow onion for 3-5 minutes until translucent. Add 2 minced garlic cloves; cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, lightly beat the egg, then whisk in ¼ cup whole milk. Stir in ½ cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, the cooled sautéed onion and garlic mixture, 2 tbsp fresh chopped parsley, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper.
- Add 1 ½ pounds ground chicken to the bowl. Gently combine all ingredients with clean hands until just incorporated; do not overmix.
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Divide the chicken mixture into 6 equal portions. Gently shape each portion into an oval or mini loaf (about 4-5 inches long, 2-3 inches wide, 1.5-2 inches thick). Place on the prepared baking sheet. Bake for 20-25 minutes.
- While meatloaves bake, melt 2 tbsp unsalted butter in a small saucepan over medium-low heat. Add 2 minced garlic cloves (for glaze); cook for 1 minute until fragrant. Pour in ¼ cup low-sodium chicken broth and simmer for 1-2 minutes. Remove from heat. Whisk in ¼ cup freshly grated Parmesan cheese and 1 tbsp fresh lemon juice until smooth and slightly thickened. Stir in an optional pinch of red pepper flakes.
- Remove meatloaves from oven. Generously brush the tops and sides of each with about half of the prepared Garlic Parmesan Glaze. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is golden and slightly caramelized.
- Remove the baking sheet from the oven and let the meatloaves rest for 5-10 minutes. Transfer to a serving platter, drizzle with the remaining glaze, and garnish with additional freshly grated Parmesan cheese and chopped fresh parsley. Serve hot.
Notes
- Adjust seasoning to taste.
- Store leftovers in the refrigerator for up to 3 days.
- These meatloaves freeze well; wrap individually for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 meatloaf
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg