There’s something about mini chicken parmesan meatloaf that just hits the spot. It’s warm, hearty, and has that nostalgic comfort of a home-cooked dinner—without the heavy feeling of traditional beef meatloaf.
When I want a simple, satisfying meal that even picky eaters enjoy, this one always comes to mind.
Plus, it’s baked in under 30 minutes!
Why You’ll Love This Recipe
This recipe combines everything I love about meatloaf: it’s easy to make, packed with flavor, and totally comforting.
The ground chicken makes it lighter than beef, while the Parmesan, herbs, and garlic keep each bite delicious.
I also love the individual portions—they bake faster and look super cute on a plate!
What You’ll Need (Ingredient Highlights)
Ground chicken – lean and tender, the perfect base for a lighter meatloaf
Parmesan cheese – adds a savory, cheesy depth
Panko breadcrumbs – for just the right texture
Fresh parsley – adds color and brightness (optional but recommended)
Garlic and dried herbs – for classic Italian-style flavor
Pro Tips Before You Start
Don’t overmix the meat mixture—this helps keep it tender.
Use a cookie scoop or damp hands to form even mini loaves.
A digital thermometer is your best friend for perfect doneness.
Let the loaves rest a few minutes before serving to lock in juices.
How to Make Mini Chicken Parmesan Meatloaf
Step 1: Preheat and prep the baking sheet
Preheat your oven to 375°F (190°C).
Lightly grease a baking sheet or line it with parchment paper.
Step 2: Mix the meatloaf base
In a large bowl, combine the ground chicken, grated Parmesan, breadcrumbs, garlic, egg, parsley, onion powder, basil, salt, and pepper.
Stir just until combined.
Step 3: Shape the mini loaves
Divide the mixture into 4 equal portions.
Shape each into a small loaf, about 3 inches long, and place them on the prepared sheet.
Step 4: Add olive oil and bake
Drizzle a little olive oil over each loaf.
Bake for 20–25 minutes, or until the tops are golden brown and the centers reach 165°F (74°C).
Step 5: Optional buttery finish
For extra richness, melt a tablespoon of butter and drizzle over the warm meatloaves just before serving.
What to Serve It With
These mini meatloaves pair beautifully with mashed potatoes, roasted green beans, or a fresh Caesar salad.
For a low-carb option, try cauliflower mash or sautéed zucchini.
Variations / Substitutions
Swap ground turkey for chicken if you prefer.
Add a bit of shredded mozzarella for a cheesy center.
Use Italian seasoning instead of basil/onion powder for ease.
Skip the parsley if you’re short on time—it’s still tasty!
Storage & Leftovers
Store leftover meatloaves in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F (175°C) for 10 minutes or microwave until warmed through.
They also freeze well—wrap individually and store for up to 2 months.
FAQs
Can I use ground turkey instead of chicken?
Yes! Ground turkey works well and has a similar texture.
Do I have to use panko breadcrumbs?
Nope—regular breadcrumbs will work, but panko gives better texture.
Can I double the recipe?
Absolutely. Just make sure to space the loaves evenly on the sheet pan.
How do I know when it’s fully cooked?
Use a meat thermometer—the internal temperature should hit 165°F (74°C).
What kind of Parmesan works best?
Freshly grated Parmesan gives the best flavor, but pre-shredded is fine too.
Can I add vegetables?
You can mix in finely chopped spinach, zucchini, or bell peppers for extra nutrition.
Is it freezer-friendly?
Yes! Wrap cooled meatloaves tightly in foil and freeze for up to 2 months.
Final Thoughts
These mini chicken parmesan meatloaf bites are the kind of simple, feel-good food I come back to again and again.
They’re easy enough for a weeknight dinner, but cozy enough to serve to friends or family.
If you’re craving something savory, cheesy, and satisfying—this is the recipe for you.
Mini Chicken Parmesan Meatloaf
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease or line a baking sheet.
- In a bowl, mix chicken, Parmesan, breadcrumbs, garlic, egg, parsley, and spices.
- Divide mixture into 4 portions and shape into mini loaves.
- Place on sheet and drizzle with olive oil.
- Bake for 20–25 minutes or until golden and 165°F internally.
- Optionally, drizzle melted butter over the loaves before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/mini-chicken-parmesan-meatloaf-recipe/
Notes
