What the heck is this?
This isn’t your grandma’s meatloaf (no offense to Grandma). We’re talking about juicy, individual chicken meatloaves packed with garlic, parmesan, and Italian herbs—basically little flavor bombs disguised as comfort food. They’re tender, cheesy, and way more exciting than the brick-style loaf we all pretended to like as kids. Plus, they bake up faster and are perfect for weeknight dinners, meal prep, or whenever you want cozy vibes without red meat.
Why You’ll Love This Recipe
– Individual portions = faster cooking and better crisped edges
– Made with ground chicken, so they’re lighter and leaner
– Loaded with savory garlic and nutty parmesan
– Freezer-friendly, meal-prep approved, and kid-husband-roommate friendly
– The topping is like pizza met meatloaf and they fell in love
The Good Stuff You’ll Need
For the Meatloaves:
– 1½ lbs ground chicken
– ½ cup Italian-style breadcrumbs
– 1 large egg
– ½ cup grated Parmesan cheese
– 3 garlic cloves, minced (or 1 tsp garlic powder)
– 1 tbsp fresh parsley (or 1 tsp dried)
– 1 tsp Italian seasoning
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup milk
– Optional: 1 small grated zucchini or carrot for moisture
For the Topping:
– ⅓ cup marinara sauce (or ketchup if you’re feeling classic)
– ¼ cup shredded mozzarella
– 2 tbsp grated parmesan
– Pinch of red pepper flakes (if you like a little kick)
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin if you’re going mini.
Step 2: Mix it up
In a large bowl, combine all the meatloaf ingredients. Use your hands or a fork—just don’t overmix or you’ll lose that tenderness. You’re aiming for a mixture that holds together but isn’t sticky or dry.
Step 3: Form the loaves
Divide the mixture into 4–6 mini loaves and shape them with your hands. Place on your prepared baking sheet or into muffin cups for perfect portions.
Step 4: Add the topping
Spoon a little marinara over each loaf, sprinkle with mozzarella and parmesan, then hit it with red pepper flakes if using.
Step 5: Bake it
Bake for 25–30 minutes, or until internal temp hits 165°F (74°C). Let them rest for 5 minutes before serving—they’ll firm up and be easier to plate.
Serving Suggestions
These go great with mashed potatoes, roasted veggies, or a big Caesar salad. Leftovers make killer meatloaf sandwiches or lunchbox protein bites.
Switch It Up
– Sub ground turkey for chicken
– Add sun-dried tomatoes or chopped spinach for extra flair
– Use provolone instead of mozzarella for a deeper flavor
– Bake in a loaf pan if you prefer the classic shape (just increase bake time to ~45 minutes)
Make-Ahead Tips
Form and store meatloaves in the fridge for up to 2 days before baking. Or freeze unbaked loaves, wrapped well, for up to 2 months—just thaw and bake. Already baked leftovers reheat like a dream in the microwave or oven.
Questions People Actually Ask
Q: Can I use ground turkey instead of chicken?
A: Absolutely. Same texture, slightly richer flavor. Just make sure it’s not extra lean or your loaves might dry out.
Q: Can I make these dairy-free?
A: You can skip the cheese and use a splash of dairy-free milk—but keep in mind, parmesan adds a lot of the magic. Maybe sub with nutritional yeast and a bit more seasoning.
Q: How do I keep them moist?
A: Don’t skip the milk or egg, and try adding grated zucchini or carrot. Also, don’t overbake—check with a meat thermometer around the 25-minute mark.
Garlic Parmesan Chicken Meatloaves: The Cozy Classic with a Cheesy Upgrade
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
This isn’t your grandma’s meatloaf (no offense to Grandma). We’re talking about juicy, individual chicken meatloaves packed with garlic, parmesan, and Italian herbs—basically little flavor bombs disguised as comfort food. They’re tender, cheesy, and way more exciting than the brick-style loaf we all pretended to like as kids. Plus, they bake up faster and are perfect for weeknight dinners, meal prep, or whenever you want cozy vibes without red meat.
Ingredients
For the Meatloaves:
– 1½ lbs ground chicken
– ½ cup Italian-style breadcrumbs
– 1 large egg
– ½ cup grated Parmesan cheese
– 3 garlic cloves, minced (or 1 tsp garlic powder)
– 1 tbsp fresh parsley (or 1 tsp dried)
– 1 tsp Italian seasoning
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup milk
– Optional: 1 small grated zucchini or carrot for moisture
For the Topping:
– ⅓ cup marinara sauce (or ketchup if you’re feeling classic)
– ¼ cup shredded mozzarella
– 2 tbsp grated parmesan
– Pinch of red pepper flakes (if you like a little kick)
Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin if you’re going mini.
Step 2: Mix it up
In a large bowl, combine all the meatloaf ingredients. Use your hands or a fork—just don’t overmix or you’ll lose that tenderness. You’re aiming for a mixture that holds together but isn’t sticky or dry.
Step 3: Form the loaves
Divide the mixture into 4–6 mini loaves and shape them with your hands. Place on your prepared baking sheet or into muffin cups for perfect portions.
Step 4: Add the topping
Spoon a little marinara over each loaf, sprinkle with mozzarella and parmesan, then hit it with red pepper flakes if using.
Step 5: Bake it
Bake for 25–30 minutes, or until internal temp hits 165°F (74°C). Let them rest for 5 minutes before serving—they’ll firm up and be easier to plate.
Notes
– Sub ground turkey for chicken
– Add sun-dried tomatoes or chopped spinach for extra flair
– Use provolone instead of mozzarella for a deeper flavor
– Bake in a loaf pan if you prefer the classic shape (just increase bake time to ~45 minutes)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~330 kcal per serving
- Fat: ~16g
- Carbohydrates: ~12g
- Protein: ~30g