Introduction

These Chicken Meatloaves are a simple, flavorful twist on a classic comfort food. Baked in muffin tins for individual servings, they’re juicy and tender, topped with a rich Parmesan cream sauce that adds a deliciously indulgent touch.

The image shows two golden brown biscuits placed on a white plate with a soft drizzle of white creamy sauce on top. Each biscuit has a textured surface with visible herbs mixed inside, giving them a speckled look of green and orange spots. The sauce looks smooth and thick, cascading down the sides of the biscuits and pooling slightly at the base. The background features a white marbled texture with more biscuits and a wooden spoon in a white bowl softly blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, to taste
Fresh cracked black pepper, to taste
Optional: extra fresh grated Parmesan cheese to top
2 Tbsp olive oil
3 garlic cloves, pressed (for sauce)
1 Tbsp all purpose flour*
1 1/2 cups heavy whipping cream
3 oz fresh grated Parmesan cheese (for sauce)
1 Tbsp minced fresh parsley (for sauce)
Salt, to taste (for sauce)

Instructions

Step 1: Preheat the oven to 375°F and grease a muffin baking pan to prevent sticking.
Step 2: In a large mixing bowl, combine ground chicken, diced yellow onion, pressed garlic, bread crumbs, egg, parsley, grated Parmesan, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Step 3: Using an ice cream scoop, portion out even amounts of the chicken mixture. Shape into balls, then gently press each into the muffin cups. If desired, sprinkle extra Parmesan cheese on top.
Step 4: Bake the meatloaves for 22–25 minutes, or until juices run clear and the internal temperature reaches 165°F.
Step 5: Meanwhile, prepare the sauce. Heat olive oil in a sauce pot over medium heat. Add pressed garlic and sauté until fragrant.
Step 6: Whisk in the flour until fully incorporated, then lower heat to medium-low. Slowly pour in the heavy whipping cream while whisking continuously to keep the mixture smooth.
Step 7: Once the cream is heated through but not boiling, whisk in the grated Parmesan cheese and salt. Continue mixing until the cheese melts into a smooth sauce.
Step 8: Stir in fresh minced parsley and remove the sauce from heat.
Step 9: Serve each mini meatloaf topped with the creamy Parmesan sauce.

Tips & Variations

Use dense bread for bread crumbs to get better texture and moisture retention.
Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
Try substituting ground turkey for chicken if preferred.
For a gluten-free option, use gluten-free bread crumbs and flour alternatives.

Storage

Store leftover meatloaves and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meatloaves. The sauce can be warmed slowly and stirred to restore its creamy texture.

How to Serve

A close-up view shows a golden-brown biscuit muffin with a rough, crumbly texture as the base layer sitting on a white plate. A thick, creamy white sauce with small flecks of green herbs is being poured over the muffin from a wooden spoon above, covering the top and slowly dripping down the sides. Another biscuit muffin lightly covered with the same sauce is partially visible in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatloaves ahead of time?

Yes, you can prepare the meatloaf mixture and form the meatloaves a day in advance. Keep them covered in the refrigerator and bake just before serving for best freshness.

What can I serve with these chicken meatloaves?

They pair well with mashed potatoes, steamed vegetables, or a simple green salad for a balanced meal.