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Garlic Parmesan Chicken Meatloaf

Garlic parmesan chicken meatloaf with a golden, cheesy crust and a glistening garlic butter topping. Four mini oven-baked loaves stay tender yet deeply satisfying using lean ground chicken.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken meatloaf
  • 1.5 lb ground chicken
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup panko breadcrumbs
  • 3 garlic cloves, minced
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
Garlic Butter Topping
  • 3 tbsp butter, melted
  • 2 garlic cloves, minced
  • 2 tbsp parmesan
  • fresh parsley for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy release and cleanup.
Mix the meatloaf
  1. Combine ground chicken, parmesan, panko, minced garlic, egg, chopped parsley, Italian seasoning, garlic powder, salt, and black pepper, and mix until just combined.
Shape mini loaves
  1. Divide the mixture into 4 equal portions and shape each into an oval loaf on the prepared pan.
Add garlic parmesan crust
  1. Mix melted butter with minced garlic and brush over each meatloaf, then press extra parmesan on top for a golden crust.
Bake
  1. Bake 25–28 minutes at 400°F until the meatloaves are cooked through (165°F internally) and golden on top.
Finish and serve
  1. Brush with the remaining garlic butter, garnish with fresh parsley, and serve while hot.

Notes

For best texture, mix only until the ingredients are just combined—overmixing can make the mini loaves dense. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; freeze cooked meatloaves for up to 2 months. For a lighter option, use reduced-fat butter and reduce parmesan slightly while keeping the bake timing the same.