Easy Garlic Parmesan Meatloaves (Print version)
Tender mini chicken meatloaves baked with garlic, Parmesan, marinara, and mozzarella for an easy family dinner.
# Ingredients:
For the meatloaves
01 -
1/2 cup (35 g) panko breadcrumbs
02 -
1/4 cup (60 ml) milk
03 -
1 lb (450 g) ground chicken
04 -
1/2 cup (50 g) finely grated Parmesan cheese
05 -
1 large egg
06 -
3 garlic cloves, finely minced
07 -
1 tablespoon chopped fresh parsley
08 -
1 teaspoon dried oregano
09 -
1 teaspoon onion powder
10 -
3/4 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
12 -
Olive oil or nonstick spray, for greasing
For the topping
13 -
1/3 cup (80 ml) marinara sauce
14 -
1/2 cup (55 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 (190°C). Grease 8 cups of a standard muffin tin well with olive oil or nonstick spray.
02 -
In a large bowl, stir together the panko breadcrumbs and milk. Let stand for 2 minutes so the crumbs soften.
03 -
Add the ground chicken, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently just until combined.
04 -
Divide the mixture among the prepared muffin cups, making 8 small meatloaves. Mound the tops lightly without packing the mixture down.
05 -
Bake for 20-22 minutes, until the meatloaves are set and beginning to turn golden on top.
06 -
Spoon marinara sauce over each meatloaf. Top with mozzarella and the extra Parmesan, then bake for 5-7 minutes more, until the cheese is melted and the internal temperature reaches 165°F (74°C).
07 -
Let the meatloaves rest in the pan for 5 minutes. Loosen the edges, lift them out, and finish with chopped parsley.
# Good to know:
01 -
Makes 8 mini meatloaves, about 2 per serving.
02 -
Use an instant-read thermometer for the juiciest result.
03 -
Leftovers keep refrigerated for up to 3 days.