Garlic Parmesan Chicken Meatloaves with Herbs & Cheese (Print version)
Tender mini chicken meatloaves baked with garlic, Parmesan, herbs, and a melty mozzarella finish.
# Ingredients:
For the meatloaves
01 -
1 1/2 lb (680 g) ground chicken
02 -
3/4 cup (45 g) panko breadcrumbs
03 -
1/3 cup (80 ml) whole milk
04 -
1 large egg, lightly beaten
05 -
2/3 cup (65 g) freshly grated Parmesan cheese
06 -
4 cloves garlic, minced
07 -
3 tablespoons chopped fresh parsley
08 -
1 tablespoon chopped fresh basil
09 -
1 teaspoon dried oregano
10 -
3/4 teaspoon fine salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon onion powder
For the topping
13 -
1 tablespoon olive oil
14 -
3/4 cup (85 g) shredded mozzarella cheese
15 -
2 tablespoons grated Parmesan cheese
16 -
1 tablespoon chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper or lightly grease a baking dish.
02 -
In a large bowl, stir the panko and milk together. Let it stand for 1-2 minutes so the crumbs soften.
03 -
Add the ground chicken, egg, Parmesan, garlic, parsley, basil, oregano, salt, pepper, and onion powder. Mix gently with clean hands or a fork just until combined.
04 -
Divide the mixture into 6 even portions. Shape each portion into a small oval loaf and place them on the prepared pan with space between each one.
05 -
Brush the tops with olive oil. Sprinkle mozzarella and the remaining Parmesan over each loaf.
06 -
Bake for 24-28 minutes, until the tops are golden and the center of the thickest loaf reaches 165 F. Rest for 5 minutes, then finish with parsley.
# Good to know:
01 -
Do not overmix the chicken mixture, or the loaves can turn dense.
02 -
A thermometer is the best way to keep ground chicken juicy and safe.
03 -
Optional serving idea: warm marinara sauce on the side.