Ingredients
Scale
- 1 ½ pounds ground chicken (preferably a mix of white and dark meat for moisture)
- 1 cup plain breadcrumbs (you can substitute with crushed crackers or oats for a gluten-free option)
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced (because more garlic = more love)
- 1 small onion, finely chopped
- 2 large eggs
- ½ cup milk (dairy or any plant-based milk works)
- 2 tablespoons fresh parsley, chopped (optional but freshens things up)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Cooking spray or a little olive oil for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone liners for easy cleanup.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, minced garlic, and finely chopped onion.
- In a small bowl, whisk together the eggs and milk until well blended.
- Pour the egg and milk mixture into the bowl with the chicken mixture.
- Add the parsley, oregano, salt, black pepper, and red pepper flakes (if using). Mix everything gently but thoroughly with your hands or a spoon. Don’t overmix—it keeps the meatloaves tender.
- Divide the mixture evenly into 6 portions and press each into the muffin tin, shaping them like mini meatloaves.
- Bake uncovered for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the tops are golden brown.
- Once done, let them rest for 5 minutes before removing from the tin. This helps them hold together better when serving.
- If you want to add a glaze, you can brush the tops with a little tomato sauce or a mixture of ketchup and a touch of honey during the last 5 minutes of baking. I like this step because it adds a lovely tangy sweetness that the kids adore.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Parmesan Chicken Meatloaves, recipe, cooking, food
