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Garlic Parmesan Chicken Meatloaves | Easy Recipe

Garlic Parmesan Chicken Meatloaves | Easy Recipe

Description

Hello and welcome! Today, I’m excited to share a comforting and delicious recipe that’s perfect for weeknight dinners or family gatherings—Garlic Parmesan Chicken Meatloaves. These mini meatloaves are packed with flavor, easy to make, and a healthier twist on the classic meatloaf. Whether you’re new to cooking or a seasoned chef, this recipe is sure to become a favorite in your home. Let’s dive into the details!

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped parsley
  • 3 garlic cloves, minced
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup milk
  • 2 tbsp olive oil
  • 1/4 cup grated mozzarella cheese (optional)

Instructions

  • Preheat oven to 375°F (190°C). Start by preheating your oven to ensure it’s ready when your meatloaves are formed.
  • Mix the ingredients. In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, parsley, minced garlic, beaten egg, oregano, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
  • Add milk. Pour in the milk and mix again. This step ensures the meatloaves stay moist and tender.
  • Shape the meatloaves. Divide the mixture into four equal parts and shape them into mini loaves. Place them on a baking sheet lined with parchment paper.
  • Drizzle with olive oil. Drizzle olive oil over the loaves for added moisture and flavor.
  • Bake the meatloaves. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C). If desired, add mozzarella cheese during the last five minutes of baking for a gooey, cheesy topping.
  • Rest and serve. Once done, remove from the oven and let the meatloaves rest for a few minutes before serving. This helps retain their moisture and flavor.

Equipment

Notes

  • Ground chicken can sometimes be a bit dry compared to ground beef, so don’t skip the milk and olive oil—they’re key to keeping the meatloaves moist.
  • Chop your garlic finely or use a garlic press to avoid large chunks that could overpower the dish.
  • If you’re short on time, make the meatloaf mixture a day in advance and store it in the refrigerator until you’re ready to bake.

Find it online: https://optimalrecipes.com/garlic-parmesan-chicken-meatloaves-easy-recipe/