Garlic Parmesan Chicken Mini Meatloaf

Garlic and Parmesan is a delicious classic flavor combination that shines in each chicken mini meatloaf and the creamy sauce on top.
Course dinner, Main Course
Cuisine American
Keyword chicken, chicken meatloaf, meatloaf
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 -11 meatloaves
Author Lyuba Brooke


  • 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


  1. Meatloaves:
  2. Preheat oven to 375 and grease a muffin baking pan.
  3. 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.
  4. 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.
  5. Bake for 23-25 minutes.
  6. Sauce:
  7. Preheat a sauce pot over medium heat.
  8. Add oil and pressed garlic. Saute garlic just until fragrant and whisk in flour.
  9. Start slowly pouring in heavy whipping cream while whisking. Season with some salt and let the mixture heath though, stirring often.
  10. 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.
  11. Stir in parsley and take off heat.
  12. 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.)

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