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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as four mini individual meatloaves with a crisp, golden parmesan crust. Oven-baked at 400°F until cooked through, then finished with garlic butter and fresh parsley for a glossy top.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf base
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated
  • 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
  • Salt and black pepper to taste
Garlic butter topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • Fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment to prevent sticking and help the tops brown evenly.
Mix the meatloaf mixture
  1. In a mixing bowl, combine ground chicken, grated parmesan, panko, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper until just combined, avoiding overmixing.
Shape the mini meatloaves
  1. Divide the mixture into 4 equal portions and shape into oval loaves on the prepared sheet pan for even cooking.
Add garlic parmesan crust
  1. Mix melted butter with minced garlic, brush it over each meatloaf, then press extra parmesan onto the top for a golden crust.
Bake
  1. Bake at 400°F for 22–25 minutes until cooked through and golden on top.
Finish & serve
  1. Brush with the remaining garlic butter, garnish with fresh parsley, and serve hot.

Notes

For extra juicy loaves, stop mixing once the ingredients come together—overmixing can make chicken meatloaves dense. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven or air fryer until warmed through (not frozen). For a lighter option, substitute part-skim mozzarella for up to half of the parmesan in the topping while keeping the main texture and crust.