These baked chicken meatloaves are tender, packed with savory herbs and cheese, and ideal for a healthy, fuss-free dinner.

I love making individual mini loaves because they cook faster and are great for meal prep or family dinners.

Why You’ll Love This Recipe

Perfect portion size – four mini loaves, no slicing required.

Light and moist – ground chicken keeps it lean but juicy.

Flavorful mix – garlic, Parmesan, and oregano bring Italian-inspired deliciousness.

Easy to prepare – just mix, shape, and bake.

Optional cheesy finish – mozzarella melts beautifully on top.

What You’ll Need (Ingredient Highlights)

Ground chicken – lean protein base for tender loaves.

Parmesan cheese – adds savory depth and richness.

Breadcrumbs & parsley – for texture and fresh herbal notes.

Garlic and oregano – essential for that classic Italian flavor.

Mozzarella cheese (optional) – melty topping for extra indulgence.

Pro Tips Before You Start

Use fresh breadcrumbs if possible for better texture.

Don’t overmix the meat—just combine until uniform to keep loaves tender.

Check internal temperature for doneness to ensure safety and juiciness.

Drizzle olive oil on top to help the crust brown nicely.

Add cheese in the last 5 minutes to avoid burning.

How to Make Baked Chicken Meatloaves

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) so it’s ready when the loaves are shaped.

Step 2: Mix Ingredients

In a large bowl, combine ground chicken, Parmesan, breadcrumbs, parsley, minced garlic, beaten egg, dried oregano, salt, and black pepper.

Mix gently but thoroughly.

Step 3: Add Milk

Pour in the milk and stir just until the mixture is evenly moist and well blended.

Step 4: Shape the Loaves

Divide the mixture into four equal portions.

Shape each into a small loaf—perfect individual servings.

Step 5: Prepare for Baking

Place loaves on a greased baking sheet and drizzle olive oil over each to promote a golden crust.

Step 6: Bake

Bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked.

Step 7: Add Cheese (Optional)

If desired, sprinkle grated mozzarella over each loaf during the last 5 minutes of baking to melt and brown slightly.

What to Serve It With

Pair with roasted vegetables or a crisp green salad.

Mashed potatoes or creamy polenta complement the moist meatloaves well.

Serve alongside garlic bread or crusty rolls for a hearty meal.

Variations / Substitutions

Swap ground chicken for turkey or lean pork.

Add chopped spinach or grated carrots for extra veggies.

Use Italian seasoning blend if you don’t have oregano.

Try different cheeses like provolone or fontina for topping.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the oven or microwave until warmed through.

Freeze uncooked shaped loaves for up to 3 months; thaw before baking.

FAQs

Can I make these ahead of time?
Yes, shape the loaves and refrigerate up to 24 hours before baking.

What if I don’t have ground chicken?
Ground turkey or lean pork are excellent substitutes.

Can I skip the cheese topping?
Absolutely! The meatloaf is flavorful on its own.

How do I prevent the loaves from drying out?
Don’t overmix and be sure to check the internal temperature to avoid overcooking.

Is it okay to use store-bought breadcrumbs?
Yes, but fresh breadcrumbs yield a better texture.

Can I add other herbs?
Sure! Fresh basil or thyme work well too.

Can I make these gluten-free?
Use gluten-free breadcrumbs to make the recipe gluten-free.

Final Thoughts

These baked chicken meatloaves are a simple, satisfying meal that balances health and flavor.

They’re quick to prep, easy to bake, and great for anyone wanting a lighter comfort food option.

Whether for a busy weeknight or meal prep, these loaves never disappoint.

The Boat Shed Kitchen