Go Back

Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves with a golden crust are baked on a sheet pan for easy, individual portions. Each mini meatloaf gets a garlic butter and parmesan topping, finishing with a fresh parsley garnish and a juicy, cooked-through center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf mixture
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated plus extra for topping
  • 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
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Garlic butter topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • 2 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy cleanup.
Mix the meatloaf mixture
  1. Combine ground chicken, parmesan, panko, garlic, egg, parsley, Italian seasoning, garlic powder, salt, and pepper, then mix until just combined so it stays tender.
Shape the mini meatloaves
  1. Divide the mixture into 4 equal portions and shape into oval loaves on the prepared pan.
Add garlic parmesan topping
  1. Mix melted butter with garlic and brush over each meatloaf, then press extra parmesan on top for a golden crust.
Bake and finish
  1. Bake at 400°F for 22–25 minutes until cooked through and golden on top.
  2. Brush with the remaining garlic butter, garnish with fresh parsley, and serve.

Notes

For the juiciest mini loaves, stop mixing once everything is combined—overmixing can make the texture dense. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven or microwave until warm. Freezing works best if wrapped tightly and frozen up to 2 months, then thaw overnight in the fridge before reheating. For a lighter option, use low-fat parmesan and replace half the butter with olive oil for a similar garlic finish.