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Garlic Parmesan Chicken Meatloaves

Garlic parmesan chicken meatloaves made as four individual golden loaves with a crisped parmesan top. A garlic-butter glaze pools over each mini meatloaf while they bake at 400°F for a juicy, sliceable center.
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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 mixture
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated, plus extra for topping
  • 0.33 cup panko breadcrumbs
  • 3 cloves garlic minced
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garlic butter topping
  • 3 tbsp butter melted
  • 2 cloves garlic minced
  • 2 tbsp parmesan
  • 2 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 400°F and line a sheet pan with parchment so the meatloaves bake without sticking.
Mix the meatloaf
  1. Combine ground chicken, parmesan, panko, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper, then mix until just combined.
Shape and top
  1. Divide the mixture into 4 equal portions and shape each into an oval loaf on the prepared sheet pan.
  2. Mix melted butter with minced garlic and brush over each meatloaf for a glossy start.
  3. Press extra parmesan on top of each loaf so it forms a golden crust as they bake.
Bake and finish
  1. Bake at 400°F for 22–25 minutes, until the loaves are cooked through and golden on top.
  2. Brush with the remaining garlic butter, garnish with fresh parsley, and serve immediately while the topping glistens.

Notes

For best shaping, press the meatloaf mixture firmly into ovals so it holds its form on the sheet pan. Store leftovers covered in the refrigerator for up to 3–4 days; freeze cooked meatloaves for up to 2 months. For a lighter option, use low-sodium parmesan and consider replacing half the butter in the topping with olive oil for a different flavor profile.