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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as mini, individual loaves with a golden parmesan crust. These easy dinner portions are baked at 400°F until cooked through and brushed with garlic butter for a glossy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf base
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated, plus extra for topping Reserve a little for pressing on top.
  • 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
  • 1 Salt To taste.
  • 1 black pepper To taste.
Garlic butter topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • 2 tbsp Fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a sheet pan with parchment. This creates a nonstick surface for the golden mini loaves.
  2. Combine ground chicken, parmesan cheese, panko breadcrumbs, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper in a mixing bowl until just combined. Stop mixing once the mixture comes together to keep the texture tender.
  3. Divide the mixture into 4 equal portions and shape each into an oval meatloaf on the prepared pan. Space them evenly so they bake and brown in the same way.
Garlic parmesan crust and bake
  1. Mix melted butter with the remaining minced garlic and brush over each meatloaf. Add a visual shine and help the top turn golden.
  2. Press extra parmesan onto the top of each meatloaf. Leave a slightly uneven layer so you get crisp, browned spots.
  3. Bake at 400°F for 22–25 minutes until cooked through and golden on top. Look for juices running clear and a firm center when pressed.
Finish and serve
  1. Brush the meatloaves with the remaining garlic butter. This creates a glistening finish right before serving.
  2. Garnish with fresh parsley and serve. Scatter it over the tops for a fresh green contrast.

Notes

For the juiciest bite, mix just until the ingredients are combined—overmixing can make chicken meatloaves tough. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 350°F oven until warmed through. Freezing is yes: freeze cooked loaves up to 2 months, thaw overnight in the fridge, then reheat. For a lighter option, swap half the parmesan in the mixture for a lower-sodium parmesan or use part-skim mozzarella-style cheese (similar texture, less richness).