There’s something undeniably comforting about a mini meatloaf baked just right—crispy edges, juicy inside, and that signature cheesy topping.
I made these chicken parmesan meatloaf minis on a rainy evening, and they completely lifted my mood.
They’re simple to put together, packed with Italian flavor, and perfect for any night when you crave something warm, cheesy, and satisfying.
Why You’ll Love This Recipe
Individual portions are perfect for meal prep or dinner guests.
The mix of Parmesan and herbs gives it big Italian flavor.
It’s a lighter twist on traditional beef meatloaf.
You can top them with mozzarella for a cheesy finish.
It’s oven-baked and ready in just about 30 minutes!
What You’ll Need (Ingredient Highlights)
Ground chicken – Lean and tender, this is the base of your mini loaves.
Parmesan cheese – Adds depth and umami.
Breadcrumbs – For structure and texture.
Fresh parsley & oregano – Gives the loaves an herby punch.
Egg & milk – Helps bind everything together for moist meatloaf.
Mozzarella (optional) – For a gooey, melty topping.
Pro Tips Before You Start
Don’t overmix the meat mixture—it can make the meatloaf tough.
Use an ice cream scoop to portion evenly and keep sizes consistent.
For even more flavor, add a spoonful of marinara sauce over the top before baking.
How to Make Mini Chicken Parmesan Meatloaf
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
Step 2: Mix the Ingredients
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, chopped parsley, minced garlic, egg, oregano, salt, and black pepper.
Use your hands or a spoon to mix until just combined.
Step 3: Add the Milk
Pour in the milk and gently stir to incorporate.
This keeps the meatloaf moist and tender.
Step 4: Shape into Mini Loaves
Divide the mixture into four equal parts.
Shape each into a small loaf and place them spaced apart on the baking sheet.
Step 5: Drizzle with Olive Oil
Drizzle olive oil over the tops of the loaves to encourage a golden crust while baking.
Step 6: Bake
Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7: Optional Cheese Topping
If you’re using mozzarella, sprinkle it on top of each loaf during the last 5 minutes of baking.
Let it melt and bubble slightly.
What to Serve It With
These mini meatloaves are delicious with:
Garlic mashed potatoes
Roasted green beans
Spaghetti with marinara
A crisp Caesar salad
Variations / Substitutions
Swap ground chicken for ground turkey if preferred.
Use Italian-style breadcrumbs for extra flavor.
Add chili flakes if you like a little heat.
Skip the mozzarella for a lighter, dairy-free version.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave gently or warm in the oven at 325°F until heated through.
You can also freeze the baked meatloaves for up to 2 months—just thaw overnight before reheating.
FAQs
Can I make these ahead of time?
Yes! Prepare the loaves, refrigerate them raw, and bake them fresh when ready to eat.
What can I use instead of breadcrumbs?
Crushed crackers, oats, or almond flour work well as substitutes.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts and blends better, but pre-grated works in a pinch.
Do I need to use olive oil?
It helps develop a golden crust, but you can skip it or use another neutral oil.
Can I double the recipe?
Absolutely! Just make sure not to overcrowd the baking sheet.
How do I know they’re cooked through?
Use a meat thermometer—look for 165°F (74°C) in the center.
Can I add vegetables?
Yes! Finely chopped spinach, grated zucchini, or even carrots can be mixed in.
Final Thoughts
These chicken parmesan meatloaf minis are one of my favorite ways to bring Italian comfort to the dinner table without fuss.
They’re full of flavor, family-friendly, and just the right size.
Whether you’re meal prepping or making a cozy weeknight dinner, this recipe hits the spot every time.
Chicken Parmesan Meatloaf
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a large bowl, mix ground chicken.
- Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper until well combined.
- Stir in milk to moisten the mixture.
- Divide into four equal portions and shape into small loaves.
- Place on a greased baking sheet, drizzle with olive oil.
- Bake for 25–30 minutes or until internal temp reaches 165°F (74°C).
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-parmesan-meatloaf/
