Name: Garlic Parmesan Chicken Meatloaves – Simple Chicken Recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp Italian seasoning; 1/2 cup shredded mozzarella cheese; Cooking spray or olive oil

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We all need a few go-to meals that don’t ask for much but deliver big. This one? It’s a weeknight win. You get garlic, parmesan, juicy ground chicken, and a cheesy crust that somehow tastes even better reheated the next day. I’ve made it while wrangling kids and answering emails, so if I can do it, trust me—you can too. This recipe is part of my simple chicken recipes collection, and it pairs the comfort of chicken and cheese recipes with the ease of simple healthy chicken recipes. Whether you’re new to chicken recipes or you’ve got your own list of my recipes bookmarked, this one’s a keeper. It also happens to double as a sneaky cousin to white chicken chili with cream cheese—just in meatloaf form. So let’s get a little messy in the kitchen and put those hands to work. These mini meatloaves aren’t fussy, but they bring flavor that’ll make you want seconds. And maybe even thirds. No judgment here.

1) Key Takeaways
2) Easy Garlic Parmesan Chicken Meatloaves Recipe
3) Ingredients for Garlic Parmesan Chicken Meatloaves
4) How to Make Garlic Parmesan Chicken Meatloaves
5) Tips for Making Garlic Parmesan Chicken Meatloaves
6) Making Garlic Parmesan Chicken Meatloaves Ahead of Time
7) Storing Leftover Garlic Parmesan Chicken Meatloaves
8) Try these Main Course recipes next!
9) Garlic Parmesan Chicken Meatloaves
10) Nutrition

1) Key Takeaways

These meatloaves are a cozy twist on traditional chicken recipes.
You can prep and cook them in under 40 minutes.
They’re ideal for meal prep and freeze beautifully.
The recipe is kid-friendly, weeknight-friendly, and cheese-lover approved.

2) Easy Garlic Parmesan Chicken Meatloaves Recipe

When life gets hectic, I find that simple chicken recipes are my saving grace. I can throw one together between soccer practice and emails, and no one at the table complains. These garlic parmesan chicken meatloaves check all the boxes: flavorful, cheesy, easy, and quick.

They’ve got that crispy top you dream about with just the right amount of melty mozzarella to seal the deal. You won’t find complicated ingredients here. This is real food with ingredients you probably already have. And if you don’t, your grocery run will be short and painless.

This recipe falls into a few of my go-to categories: chicken and cheese recipes, simple healthy chicken recipes, and honestly, just “my recipes” that I return to over and over again. So whether you’re trying to cut down on red meat or simply love a good recipe with ground chicken, this one belongs in your regular rotation.

3) Ingredients for Garlic Parmesan Chicken Meatloaves

Ground Chicken: This is your base. It cooks up tender and keeps things lighter than beef.

Breadcrumbs: They hold it all together without making the mixture dry. I’ve tried panko and regular—both work great.

Grated Parmesan Cheese: Adds that nutty, salty bite. Don’t skip it. It really lifts the flavor of these mini loaves.

Egg: Helps bind everything. One egg is all you need to keep it from falling apart.

Minced Garlic: Fresh is best. The sharpness mellows in the oven and blends beautifully with the cheese.

Salt and Black Pepper: Just a bit of each brings everything into balance.

Italian Seasoning: Adds subtle herby notes without overpowering the dish. If you like a little kick, sprinkle in crushed red pepper.

Shredded Mozzarella Cheese: This goes on top and melts into a dreamy crust. It’s honestly my favorite part.

Cooking Spray or Olive Oil: Keeps the meatloaves from sticking to the pan. Either option works fine.

4) How to Make Garlic Parmesan Chicken Meatloaves

Step 1: Preheat your oven to 375°F and lightly grease your muffin tin. You can use olive oil or a nonstick spray. No one likes stuck-on meatloaf.

Step 2: In a large bowl, combine ground chicken, breadcrumbs, parmesan, egg, garlic, salt, pepper, and Italian seasoning. Use your hands here—it’s the best way to keep the texture light.

Step 3: Divide the mix into the muffin tin. This should give you eight even meatloaves. I usually eyeball it, but you can always use a scoop if you want to be precise.

Step 4: Sprinkle a small handful of shredded mozzarella on top of each. Don’t be shy. That cheesy crust is gold.

Step 5: Bake them for about 25 minutes or until they’re golden and fully cooked through. The tops should bubble just slightly and smell amazing.

Step 6: Let them rest in the pan for a few minutes before serving. That gives the juices time to settle, and nobody burns their tongue.

5) Tips for Making Garlic Parmesan Chicken Meatloaves

Start with ground chicken that’s not too lean. I go for 93/7 because a little fat helps the flavor and texture. Too lean and you’re chasing moisture with extra cheese or sauce.

Mix gently. Once everything is just combined, stop. Overworking ground chicken turns it gummy, which nobody wants. Less mixing gives you a softer bite.

If you want to sneak in veggies, now’s your chance. I’ve added shredded zucchini or finely chopped spinach with great results. Just squeeze the moisture out first.

6) Making Garlic Parmesan Chicken Meatloaves Ahead of Time

These meatloaves were born for meal prep. I’ve made them on Sunday, popped them in the fridge, and reheated them all week without losing flavor. Just store them in an airtight container, and you’re set.

If you want to freeze them, bake first, cool completely, then wrap and stash in a freezer bag. I label mine with painter’s tape and a Sharpie. They’ll last a good 2 to 3 months.

To reheat, I use the toaster oven. It crisps the edges while warming the center. Microwaves work too—just add a damp paper towel so they don’t dry out.

7) Storing Leftover Garlic Parmesan Chicken Meatloaves

Leftovers will keep in the fridge for up to four days. Let them cool, then tuck them into an airtight container. Don’t just wrap them in foil—you’ll lose moisture fast.

When you reheat, go low and slow if you can. That keeps the cheese from turning rubbery. I usually go with 300°F for about 10 minutes.

These are great tucked into lunchboxes or served next to some roasted veggies. I’ve even crumbled one into marinara and served it over pasta. No complaints yet.

8) Try these Main Course recipes next!

9) Garlic Parmesan Chicken Meatloaves