Can I substitute ground turkey for ground chicken?

Absolutely! Ground turkey works just as well in this garlic parmesan chicken meatloaves recipe—just make sure it’s not too lean or it might turn out dry.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F or zap them in the microwave with a splash of water to keep them moist.

Yes! Freeze them after baking. When ready to eat, thaw overnight in the fridge and warm up in the oven. They taste just as good the second time around.

What sides go well with this?

Mashed potatoes, roasted green beans, garlic bread, or even a fresh arugula salad if you’re feeling fancy.

How long does it take to bake the meatloaf?

These mini meatloaves bake up in about 25–30 minutes at 375°F. They're done when the internal temp hits 165°F—use a meat thermometer if you have one, just to be safe (and to avoid dry chicken sadness).

What’s the best way to make sure my meatloaf is juicy?

A few things help: Don’t skip the milk—it keeps things tender. Avoid overmixing the meat (gentle hands, remember?), and don’t overbake. That olive oil drizzle on top also helps lock in moisture and adds a nice golden finish.

Mini Garlic Parmesan Chicken Meatloaves That’ll Steal the Spotlight at Dinner

Description

These garlic parmesan chicken meatloaves are a lighter, flavor-packed twist on the classic meatloaf. Made with juicy ground chicken, garlic, Parmesan, and a touch of mozzarella, they’re mini, cheesy, and downright irresistible. Perfect for busy weeknights or cozy family dinners!

Ingredients

Scale

1 pound ground chicken
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup finely chopped fresh parsley
3 cloves garlic, minced
1 egg, beaten
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk
2 tbsp olive oil
1/4 cup grated mozzarella cheese (optional, for topping)

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Instructions

Preheat oven to 375°F. Lightly grease a baking sheet or line with parchment paper.
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, pepper, and milk. Mix until just combined.
Divide the mixture into 4–6 equal portions and shape into mini meatloaves.
Place meatloaves on the prepared baking sheet and drizzle with olive oil.
Bake for 25–30 minutes, or until internal temperature reaches 165°F.
(Optional) In the last 5 minutes of baking, sprinkle mozzarella cheese on top and let it melt.
Remove from oven, garnish with extra parsley if desired, and serve warm.

Notes

Avoid overmixing the meat to keep the texture tender.
You can use ground turkey if preferred—just aim for one that isn’t ultra-lean to avoid dryness.
These mini meatloaves freeze well! Just cool completely, wrap, and freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini meatloaf
Calories: 270 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 0.5 g
Protein: 22 g
Cholesterol: 105 mg