Garlic and Parmesan is a delicious classic flavor combination that shines in each chicken mini meatloaf and the creamy sauce on top. These individual meatloaves are perfect for dinner or an after-school snack.
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So I think I completely missed summer, I blinked and it’s back-to-school time already!
Where did summer go? I was just starting to enjoy it and here we are, talking about school, and even Halloween and Christmas. I’m seeing countdowns to fall holidays on Facebook already. Too soon, it’s just TOO SOON. We are barely in August and already planning Halloween.
There is one part of fall holiday planning that I am actually enjoying and that’s pumpkin recipes. I’m happy that pumpkin a coming back and I’m already starting to bake and cook pumpkin dishes. My son actually requested pumpkin pancakes for his birthday breakfast this week and pumpkin cake in a mug as dessert. He’s just like mamma, all about the pumpkin.
But, enough about pumpkin for today, we’re here for some delicious Garlic Parmesan Chicken Mini Meatloaf cups.
We were obsessed with these juicy chicken meatloaves. I made them twice in one week, which is actually quite rare for me. You know I had a successful recipe for my guys when they ask me to make it again as soon as they finished the first batch.
I think it’s the combination of sauce and the juicy meatloaves. The creamy Parmesan sauce here is outstanding, and it’s so easy to make too. Just a few ingredients, a few minutes cooking, and you got quite an addicting, cheesy sauce. That sauce is SO good, you’ll just want to drink it by spoonfuls.
Garlic Parmesan Chicken Mini Meatloaf
Ingredients
- Meatloaves:
- 2 lbs ground chicken
- 1/2 yellow onion diced (about 1/2 cup diced)
- 8-10 garlic cloves pressed
- 3/4 cup bread crumbs or 2 slices of dense bread, crumbled
- 1 egg
- 3 Tbsp fresh minced parsley
- 3 oz fresh grated Parmesan cheese
- Salt
- Fresh cracked black pepper
- Optional: extra fresh grated Parmesan cheese to top
- Sauce:
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 Tbsp flour
- 1 1/2 cups heavy whipping cream
- 3 oz fresh grated Parmesan cheese
- 1 Tbsp minced fresh parsley
- Salt
Instructions
- Meatloaves:
- Preheat oven to 375 and grease a muffin baking pan.
- In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, fresh grated Parmesan cheese, salt, and pepper. Mix very well, until all ingredients are evenly incorporated.
- Form balls of ground chicken mixture big enough to fill a muffin cup completely. Press them into a muffin cup. You can add some more fresh grated Parmesan cheese on top.
- Bake for 23-25 minutes.
- Sauce:
- Preheat a sauce pot over medium heat.
- Add oil and pressed garlic. Saute garlic just until fragrant and whisk in flour.
- Start slowly pouring in heavy whipping cream while whisking. Season with some salt and let the mixture heath though, stirring often.
- Once the heavy cream mixture in hot (but not boiling), whisk in fresh grated Parmesan cheese. Keep mixing slowly until the cheese is all melted and incorporated.
- Stir in parsley and take off heat.
- Top each mini meatloaf with creamy sauce as you serve it.
Recipe Notes
Gluten Free note:
To make this dish gluten free, you can use 2 slices of gluten free bread instead of bread crumbs in the actual meatloaves. For the sauce, I just eliminate the flour all together but it you do wish to thicken the sauce, use gluten free flour or 1/2 Tbsp corn starch (mix corn starch with a splash of cold water before adding to hot heavy cream.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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Some More Recipes From Me:
BBQ Chicken Ranch Loaded Fries
Sandy
August 18, 2017 at 8:21 pmThese are amazing! The sauce. . .oh my word! I doubled the sauce recipe just in case after reading what you said about it and was I glad I did! The meatloaf with the sauce over them was perfection! The sauce over roasted vegetables was wonderful! The sauce just on a spoon is wonderful! Thank you for this recipe and sharing it! On to chicken pot pie pockets next!
Lyuba
August 18, 2017 at 9:42 pmThank you so much, Sandy! My family and I licked our plates clean, too. I’m glad you enjoyed it!
Joy
April 16, 2018 at 5:17 pmWould like to make the chicken meatloaf. You do not say if the chicken is ground fresh chicken or ground cooked
Chicken?
lyuba
April 17, 2018 at 9:30 amHi Joy!
It’s ground raw chicken. I really hope you like it!!
(If you’re making one meatloaf out of this recipe instead of the mini ones, remember to adjust the baking time and you can use a bread baking dish to bake the meatloaf.)
Brooke
August 18, 2018 at 7:55 pmMine have no yellowish color to them at all. What did I do wrong? Lol
lyuba
September 17, 2018 at 3:58 pmHi Brooke!
Inside, the meatloaves are all white really. What you’re seeing on the outside is just a little color from the oven. Live when meat gets seared, it gets some color. If you want to have a little more color on top of your mini meatloaves, you can turn on the oven broiler for a few seconds and watch them. They’ll get some color that way 🙂