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.
CHICKEN MEATLOAF
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.
Some More Recipes To Try:
BBQ Chicken Ranch Loaded Fries
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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.
Notes
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.
Sandy says
These 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 says
Thank you so much, Sandy! My family and I licked our plates clean, too. I’m glad you enjoyed it!
Joy says
Would like to make the chicken meatloaf. You do not say if the chicken is ground fresh chicken or ground cooked
Chicken?
lyuba says
Hi 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 says
Mine have no yellowish color to them at all. What did I do wrong? Lol
lyuba says
Hi 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 🙂
Lynne says
These look good I will give them a try but I don’t know what pressed garlic is
LyubaB says
Hi, Lynne! You use a garlic press and it produces not only a very fine mince (almost a puree) but an evenly fine mince, which ensures even distribution of flavor throughout the dish. But if you do not have one you could chop garlic finely, then sprinkle a little salt over it, using the flat of the blade and a paddling motion to squash the chopped garlic, working your way across the pile and you will get the same effect. 🙂
Pam says
Could crushed pork rinds be used instead of bread to make it keto friendly?
LyubaB says
Hi, Pam! You can try using the pork rinds as a substitute for the bread crumbs but I have never done it before so I am not sure how they will react to the moisture. I did google it and it seems that people do use them for a substitute so it may work! I just cant say for sure if you will get the same results. Let me know if you try it, how it turns out! 🙂
Lisa says
I used pork rinds in mine when I made it and it came out great! Everything was delicious!!
LyubaB says
Thank you, Lisa!
Yvonne Eaton says
looking forward making these chicken meatloaves. One quick question. Regarding the 8-10 garlic cloves, how much is used in each part of the recipe…meatloaves….sauce ?
Thanks
LyubaB says
-Hi, Yvonne! The 8-10 cloves of pressed garlic is for the meatloaf’s and then there is 2-3 in sauce 🙂
Marianne says
Do you have any suggestions for a ‘healthier’ sauce? Don’t get me wrong, I LOVE cream, but I am supposed to be trying to cut my calories and dairy, due to inflammation. TIA
Joy says
You could try almond milk and thicken it with something like cornstarch. I don’t know if it will work but I know where you are coming from. I’d love to know if it works or if you find another solution.
Jane says
I would like to make several 2 – serving portions to freeze. Can I freeze them before cooking and put the sauce on before freezing and then cook all together. Wondering if the sauce will be ok after freezing.
LyubaB says
Hi, Jane! You can definitely freeze these meatloaf’s cooked or uncooked. You could freeze them in a silicone muffin pan or freeze them as patties. Freeze for 2 hours and then transfer them into a freezer bag. As far as the sauce it will not stand up to freezing, so you will have to make it when you bake the meatloaf’s.
Liz says
Can you cook them in a silicone muffin pan?
LyubaB says
Hi Liz,
Yes, you can make them in a silicone muffin pan. Sometimes they take a little longer to cook so you will need to check the temperature in the middle with a meat thermometer to make sure they are fully cooked it should read 165 degrees.
Nadine Vining says
This recipe is to die for. I absolutely loved it!
LyubaB says
Awe Thanks, Nadine!
Erin says
Yum! Whole family enjoyed this. I used almond flour instead of bread crumbs to make it low carb. Also served over noodles for my carb eaters and used zoodles for myself. Thanks for sharing!
LyubaB says
Erin, I am so glad you liked it! Thanks!
Lindsey says
Excited to try! Any idea what I could use instead of heavy cream?
LyubaB says
Hi, Lindsey! You really need the cream to help thicken the sauce but you could try half & half instead.
Judy says
So Delicious! Followed the recipe for the muffin meat loaves. Made the sauce with milk instead of cream, and thickened with corn starch because I’m dieting. Still delicious!
I’d love to try these in mini muffin tins to serve as appetizers. How long do you think I should bake them?
LyubaB says
Hi, Judy! Thanks, for letting me know how it turned out!
Brittany says
These were amazing! I made them for a quick dinner with friends before going out and they all made me send them the recipe and have all now made it for themselves. Thank you for sharing!
LyubaB says
Hi, Brittany! So glad you like it! 🙂
Diane Wedding says
Oh wow, absolutely a winner winner chicken dinner. My other half, not keen on chicken mince texture. Converted he ate it all. Tastes just like Chicken Kiev. Thanks for sharing , serving one would be ideal for an entree. I also added extra cream in the sauce.
LyubaB says
Hi Diane,
I am so glad you both liked it!
Missie says
could you use ground beef instead of ground chicken? If so how long should I cook the ground beef?
Steph says
Could ya use cooked shredded chicken breast instead of minced raw?thanks! This looks delish!
What did you serve it with?
LyubaB says
Hi Steph,
Sorry, no for this recipe to work it has to be made with raw ground chicken. I like to serve Mash potatoes and a veggie with it but you can use your favorite side dish.
Syd says
Can the sauce be premade and refrigerated? Does it reheat well?
LyubaB says
Unfortunately, because the sauce is made with cream it’s best to make it right before serving so it doesn’t separate.
Rebecca says
How long should I bake it for if I was baking in a small loaf pan?