Description
Succulent garlic parmesan chicken meatloaves deliver comfort and flavor in one hearty dish. Crisp breadcrumbs, rich cheese, and tender meat combine for a delightful meal you’ll crave again and again.
Ingredients
Scale
- 2 lbs 900g ground chicken
- 3 oz 85g freshly grated parmesan cheese (for meatloaves)
- 3 oz 85g freshly grated parmesan cheese (for cream sauce)
- 10 garlic cloves (pressed or minced)
- 3 garlic cloves (pressed or minced)
- 1½ cups 360ml heavy whipping cream
- ¾ cup 75g breadcrumbs (or 2 slices dense bread, crumbled)
- ½ cup 75g finely diced yellow onion
- 1 large egg
- 3 tbsps 5g freshly minced parsley
- 1 tbsp 3g freshly minced parsley
- 2 tbsps 30ml olive oil
- 1 tbsp 8g all-purpose flour
- 1 tsp fine sea salt (for meatloaves, adjust to taste)
- ¼ tsp fine sea salt (for cream sauce, adjust to taste)
- ½ tsp freshly cracked black pepper
- Optional: extra freshly grated parmesan cheese for topping
Instructions
- Prepare the oven environment by heating to 375°F and lightly coating a 12-cup muffin tin with cooking spray to prevent sticking.
- Combine ground chicken with aromatic ingredients like diced onion, pressed garlic, breadcrumbs, egg, parsley, Parmesan cheese, salt, and pepper in a large mixing bowl, ensuring thorough and even incorporation.
- Utilize a cookie scoop to divide the meat mixture into 12 uniform portions, gently forming each into a rounded shape and pressing into muffin tin cavities. Optionally dust additional Parmesan cheese on top for extra flavor.
- Transfer the muffin tin to the preheated oven and bake for 22-25 minutes, monitoring until chicken reaches a safe internal temperature of 165°F and juices appear clear. Allow meatloaves to rest in the pan for 5 minutes after removing from oven.
- Create a garlic-infused oil by warming olive oil in a small saucepan and sautéing pressed garlic for 1-2 minutes until fragrant, being careful not to brown.
- Develop a roux by whisking flour into the garlic-infused oil, stirring constantly for one minute until achieving a light golden color.
- Transform the roux into a creamy sauce by gradually introducing heavy cream while continuously whisking to prevent lumps, cooking for 3-4 minutes until slight thickening occurs.
- Finalize the sauce by melting Parmesan cheese into the mixture, seasoning with salt, and garnishing with fresh parsley before removing from heat.
Notes
- Make sure ground chicken is fresh and cold for better binding and texture when mixing ingredients.
- Avoid overmixing the meat mixture to prevent tough and dense meatloaves that lose moisture quickly.
- Test doneness by checking internal temperature reaches 165°F using a meat thermometer for food safety.
- Replace breadcrumbs with gluten-free alternatives like almond flour or crushed pork rinds for low-carb diets.
- Use lean ground chicken breast for healthier version with reduced fat content.
- Enhance flavor by adding herbs like thyme or rosemary to the meat mixture for extra depth.
- Sauté onions before mixing to reduce raw onion flavor and improve overall taste profile.
- Customize sauce by using half-and-half or milk instead of heavy cream for lighter option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 165 mg