Description
Tender and moist individual chicken meatloaves infused with the rich flavors of garlic and Parmesan cheese. Perfect for a healthier, delicious weeknight meal or meal prep, offering a comforting twist on a classic.
Ingredients
Scale
- 1 ½ pounds (680g) lean ground chicken, 92-93% lean
- ¾ cup (75g) panko breadcrumbs
- ½ cup (50g) freshly grated Parmesan cheese, plus extra for serving
- ½ cup milk
- 2 large eggs, lightly beaten
- ¼ cup finely minced yellow onion
- 4 cloves garlic, minced (1 ½ tablespoons)
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- FOR THE TANGY GLAZE (OPTIONAL):
- ½ cup ketchup
- 2 tablespoons light brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
Instructions
- Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Sauté minced yellow onion for 5-7 minutes until translucent. Add 4 cloves minced garlic; cook 1-2 minutes until fragrant. Remove from heat and cool slightly.
- In a large mixing bowl, whisk together the milk and lightly beaten eggs. Stir in panko breadcrumbs, ½ cup Parmesan cheese, the cooled onion-garlic mixture, parsley, oregano, thyme, salt, and black pepper. Stir well and let the mixture sit for 5 minutes to allow panko to hydrate.
- Add the ground chicken to the bowl. Using clean hands, gently mix all ingredients until just combined, being careful not to overmix.
- Divide the mixture into 6 equal portions. Form each portion into a small meatloaf shape (approximately 4-5 inches long by 2-3 inches wide), or press into muffin cups. Place on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). If using the glaze, whisk together ketchup, light brown sugar, Worcestershire sauce, apple cider vinegar, and 1 minced garlic clove in a small bowl until smooth.
- Bake the meatloaves for an initial 15 minutes.
- Carefully remove the baking sheet from the oven. If using, generously brush the prepared glaze over the top and sides of each meatloaf.
- Return the glazed meatloaves to the oven and continue baking for another 7-10 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. The glaze should appear beautifully caramelized.
- Once cooked, remove from the oven and allow the meatloaves to rest on the baking sheet for 5-10 minutes before serving. Garnish with extra fresh chopped parsley and a dusting of freshly grated Parmesan cheese. Serve with any remaining glaze on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatloaf
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg