Garlic Parmesan Meatloaves – Mini Comfort Food with Italian Flair
Introduction
These Garlic Parmesan Meatloaves are a fun twist on the classic meatloaf. Made with ground chicken, plenty of garlic, Parmesan cheese, and Italian herbs, they’re baked in a muffin tin for perfectly portioned servings. Topped with marinara sauce and gooey mozzarella, they’re like a cross between meatloaf and chicken Parmesan—comforting, saucy, and irresistibly cheesy.
Because they’re baked in individual portions, they cook faster than traditional meatloaf and are perfect for weeknight dinners, meal prep, or even party platters. Each mini loaf is moist, flavorful, and packed with Italian flair.
Why You’ll Love This Recipe
Quick cooking: Muffin tin portions bake in just 25 minutes.
Flavorful twist: Garlic, Parmesan, and herbs elevate the classic meatloaf.
Kid‑friendly: Mini size makes them fun and approachable.
Versatile: Great for dinner, meal prep, or appetizers.
Ingredients
Meatloaf Base
1 lb ground chicken
½ cup Parmesan cheese, grated
½ cup breadcrumbs
2 garlic cloves, minced
1 large egg
¼ cup milk
1 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tsp onion powder
Salt and pepper, to taste
Topping
¼ cup marinara sauce
¼ cup mozzarella cheese, shredded
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil.
Step 2: Mix Meatloaf
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, garlic, egg, and milk.
Add parsley, oregano, onion powder, salt, and pepper.
Mix gently until just combined—avoid overmixing to keep loaves tender.
Step 3: Shape & Bake
Divide mixture evenly into muffin tin cups.
Press gently to shape.
Bake 20–25 minutes, until golden and cooked through.
Step 4: Add Toppings
Spoon marinara sauce over each mini loaf.
Sprinkle with mozzarella cheese.
Return to oven for 5 minutes, until cheese melts and bubbles.
Step 5: Serve
Let cool slightly before removing from muffin tin. Serve warm with extra marinara on the side.
Tips & Tricks
Moisture boost: Add a splash more milk if mixture feels too dry.
Breadcrumb swap: Use panko for extra crunch or almond flour for low‑carb.
Cheese upgrade: Mix Parmesan with Romano or Asiago for deeper flavor.
Meal prep: Store leftovers in fridge up to 3 days or freeze for 2 months.
Variations
Turkey Meatloaves: Swap chicken for ground turkey.
Spicy Kick: Add red pepper flakes or diced jalapeños.
BBQ Style: Replace marinara with barbecue sauce and cheddar cheese.
Vegetable Boost: Mix in finely chopped spinach or zucchini.
Serving Ideas
Pair with roasted vegetables or a crisp salad.
Serve over spaghetti for a “meatball‑meatloaf” mashup.
Add garlic bread for a full Italian‑style dinner.
Present on a platter as bite‑sized party appetizers.
FAQs
Q: Can I make these ahead of time?
Yes, assemble and refrigerate raw meatloaves. Bake when ready to serve.
Q: Can I use ground beef instead of chicken?
Absolutely—adjust cooking time slightly if using beef or pork.
Q: How do I know they’re done?
Use a meat thermometer—internal temperature should reach 165°F (74°C).
Recipe Details
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Servings: 6 mini meatloaves
Final Thoughts
These Garlic Parmesan Meatloaves are saucy, cheesy, and packed with flavor. Quick to make, perfectly portioned, and versatile enough for family dinners or entertaining, they’re a recipe you’ll want to keep on repeat.