Garlic Parmesan Chicken Loaves (Print Version)
# Ingredients:
→ Meatloaves
01 -
2 lbs ground chicken
02 -
1/2 yellow onion, diced (about 1/2 cup diced)
03 -
8-10 garlic cloves, pressed
04 -
3/4 cup bread crumbs or 2 slices of dense bread, crumbled
05 -
1 egg
06 -
3 Tbsp fresh minced parsley
07 -
3 oz fresh grated Parmesan cheese
08 -
Salt, to taste
09 -
Fresh cracked black pepper, to taste
10 -
Optional: extra fresh grated Parmesan cheese to top
→ Cream Sauce
11 -
2 Tbsp olive oil
12 -
3 garlic cloves, pressed
13 -
1 Tbsp all-purpose flour
14 -
1 1/2 cups heavy whipping cream
15 -
3 oz fresh grated Parmesan cheese
16 -
1 Tbsp minced fresh parsley
17 -
Salt, to taste
# Instructions:
01 -
Preheat oven to 375°F and grease a muffin baking pan. In a large bowl, combine ground chicken, onion, garlic, bread crumbs, egg, parsley, Parmesan cheese, salt, and pepper. Mix thoroughly until evenly combined. Scoop even amounts using an ice cream scoop, shape into balls, and press into muffin cups. Top with additional Parmesan cheese, if desired. Bake for 22-25 minutes, until internal temperature reaches 165°F.
02 -
Heat a saucepan over medium heat. Add olive oil and garlic, and sauté until fragrant. Whisk in flour until incorporated. Reduce heat to medium-low, then slowly whisk in heavy cream until smooth and heated through. Once warm (not boiling), add Parmesan cheese and salt. Stir until cheese is melted and smooth. Mix in parsley and remove from heat.
03 -
Top each mini meatloaf with creamy sauce before serving.
# Notes:
01 -
For a gluten-free version, replace bread crumbs with gluten-free bread crumbs and use gluten-free all-purpose flour for the sauce.
02 -
To make a full-sized meatloaf, bake the mixture in a 9×5 inch loaf pan at 350°F for 55-65 minutes, ensuring the center reaches 165°F.