Garlicky Chicken Parm Loaves (Printable Version)
# What You’ll Need:
→ Meatloaves
01 -
2 lbs ground chicken
02 -
1/2 yellow onion, chopped small (around 1/2 cup)
03 -
8-10 garlic cloves, smashed
04 -
3/4 cup bread crumbs or 2 slices dense bread, torn up
05 -
1 egg
06 -
3 Tbsp chopped fresh parsley
07 -
3 oz freshly grated Parmesan
08 -
Salt as needed
09 -
Freshly ground black pepper as needed
10 -
Optional: extra Parmesan for topping
→ Cream Sauce
11 -
2 Tbsp olive oil
12 -
3 garlic cloves, smashed
13 -
1 Tbsp all-purpose flour
14 -
1 1/2 cups heavy whipping cream
15 -
3 oz freshly grated Parmesan
16 -
1 Tbsp chopped fresh parsley
17 -
Salt as needed
# Steps to Follow:
01 -
Heat your oven to 375°F and grease a muffin pan. Mix the ground chicken, onion, garlic, bread crumbs, egg, parsley, Parmesan, salt, and pepper in a big bowl. Stir everything together until it's well combined. Use an ice cream scoop to portion the mix, roll into balls, and push them into the muffin cups. Sprinkle more Parmesan on top if you want. Bake for 22-25 minutes until they reach 165°F inside.
02 -
Put a saucepan on medium heat. Drop in olive oil and garlic, cooking until you can smell the garlic. Stir in flour until it's all mixed in. Turn heat down to medium-low and slowly pour in heavy cream while whisking. Keep stirring until it's smooth and warm but not boiling. Add Parmesan and salt, stirring until cheese melts completely. Mix in parsley and take off the heat.
03 -
Pour the warm creamy sauce over each mini meatloaf before you eat.
# Additional Notes:
01 -
Want it gluten-free? Just swap regular bread crumbs for gluten-free ones and use gluten-free flour in the sauce.
02 -
If you'd rather make one big meatloaf, put everything in a 9×5 inch loaf pan and bake at 350°F for 55-65 minutes, making sure it hits 165°F in the middle.