Garlic Parmesan Chicken Meatloaves
Garlic Parmesan chicken meatloaves: ground chicken with onion, garlic, bread crumbs, egg, parsley and Parmesan baked in a muffin tin at 375°F to 165°F, served with a garlic Parmesan cream sauce. Makes 10 mini meatloaves.
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Ingredients
- 2 pounds ground chicken for the meatloaves
- 1/2 yellow onion diced, about 1/2 cup diced
- 8 to 10 cloves garlic pressed or minced, for the meatloaves
- 3/4 cup bread crumbs or 2 slices of dense bread, crumbled
- 1 egg large
- 3 tablespoons fresh parsley minced, for the meatloaves
- 3 ounces Parmesan cheese freshly grated, for the meatloaves; a little extra for the tops is optional
- 1 teaspoon salt for the meatloaves; adjust to taste
- 1/2 teaspoon black pepper freshly cracked, for the meatloaves
- 2 tablespoons olive oil for the sauce
- 3 cloves garlic pressed or minced, for the sauce
- 1 tablespoon all-purpose flour for the sauce
- 1 1/2 cups heavy whipping cream for the sauce
- 3 ounces Parmesan cheese freshly grated, for the sauce
- 1 tablespoon fresh parsley minced, for the sauce
- 1/4 teaspoon salt for the sauce; adjust to taste
Instructions
- Heat the oven to 375°F and lightly grease a muffin tin with cooking spray or oil.
- In a large bowl, combine the ground chicken, onion, garlic, bread crumbs, egg, parsley, Parmesan, salt and pepper. Mix just until everything is evenly combined; overworking the mixture can make the meatloaves tough.
- Use an ice cream scoop to portion the mixture into 10 even amounts. Shape each into a ball and press it gently into a muffin cup. Sprinkle a little extra Parmesan on top if you like.
- Bake for 22 to 25 minutes, until a thermometer in the center of a meatloaf reads 165°F.
- Let the meatloaves rest in the pan for 5 minutes.
- In a small saucepan over medium heat, warm the olive oil. Add the garlic and cook for 1 to 2 minutes, until fragrant. Stir in the flour and cook for 1 minute to form a light roux.
- Lower the heat to medium-low. Pour in the cream slowly, whisking constantly so the sauce stays smooth, and cook for 3 to 4 minutes, until slightly thickened.
- When the cream mixture is hot but not boiling, whisk in the Parmesan and salt until the cheese is melted and the sauce is smooth. Stir in the parsley and take the pan off the heat.
- Plate the meatloaves and spoon the warm sauce over each serving. Garnish with extra parsley or Parmesan if you like.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Freeze the meatloaves without the sauce up to 3 to 4 months. Reheat meatloaves to 165°F and leftover sauce to a rolling boil.
Nutrition
Serving: 1servingCalories: 396kcalCarbohydrates: 11.7gProtein: 23.8gFat: 28.6gSodium: 729mgFiber: 0.6gSugar: 1.9g