There’s something comforting about a tender, flavorful chicken meatloaf — and these baked chicken mini loaves bring that comfort in the easiest, tastiest way possible.
The first time I made these, I was surprised by how light and juicy they turned out, even without red meat.
Each bite is infused with Parmesan, garlic, herbs, and a hint of cheesy richness — perfect for busy weeknights or when I want something cozy without the fuss.
Why You’ll Love This Recipe
They’re fast, freezer-friendly, and incredibly versatile.
Whether I serve them with mashed potatoes, pasta, or even a side salad, they never fail to satisfy.
And best of all? My whole family loves them — even the picky eaters.
What You’ll Need (Ingredient Highlights)
Ground chicken: Lean yet moist, the perfect base for mini loaves.
Parmesan cheese: Adds sharp, savory flavor.
Breadcrumbs + milk: Help bind everything and keep the texture tender.
Fresh parsley + oregano: For that classic Italian-inspired aroma.
Egg + garlic: Essential for richness and depth.
Mozzarella (optional): A golden topping for cheese lovers.
Pro Tips Before You Start
Don’t overmix the meat mixture — gentle mixing keeps it tender.
Use a cookie scoop or damp hands to portion evenly.
Optional mozzarella cheese adds a melty, golden finish, but they’re just as tasty without it.
How to Make Baked Chicken Mini Loaves
Step 1. Preheat the Oven
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Step 2. Mix the Base
In a large bowl, combine ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper.
Step 3. Add the Milk
Pour in the milk and gently mix until the texture is even and holds together.
Step 4. Shape into Mini Loaves
Divide the mixture into four portions and shape into compact loaves.
Place them evenly spaced on your baking sheet.
Step 5. Drizzle and (Optional) Cheese
Drizzle olive oil over each loaf.
Sprinkle mozzarella cheese on top if using.
Step 6. Bake and Rest
Bake for 25–30 minutes until golden and cooked through (74°C internal temp).
Let rest 5 minutes before serving.
What to Serve These With
I love pairing these with creamy mashed potatoes or roasted veggies.
They also go well with spaghetti and marinara, or even stuffed into a sandwich roll with some greens for a quick lunch.
Variations / Substitutions
Swap chicken for turkey if you prefer.
Add spinach or grated carrot for extra nutrients.
Top with marinara instead of mozzarella for a saucy twist.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked loaves for up to 2 months.
Reheat in the oven at 180°C until hot throughout.
Meal Prep Tip: Make a double batch and freeze half for busy days!
FAQs
Can I make these mini loaves ahead of time?
Yes! Shape them in advance and store them in the fridge (uncooked) for up to 24 hours before baking.
Can I freeze the uncooked loaves?
Absolutely. Freeze them raw on a tray first, then transfer to a bag.
Thaw in fridge before baking.
Can I use ground turkey instead of chicken?
Yes, ground turkey works great and gives a similar texture and flavor.
How do I know when they’re fully cooked?
Use a meat thermometer — 74°C (165°F) internal temp means they’re done.
What breadcrumbs work best?
Plain or Italian-style both work. Avoid panko as they don’t bind as well.
Is the mozzarella cheese necessary?
Nope — totally optional! I love the extra richness, but they’re just as good without it.
What sides go well with these loaves?
Mashed potatoes, roasted green beans, pasta, or even coleslaw are great pairings.
Final Thoughts
These baked chicken mini loaves have become a regular in my kitchen — they’re easy, nourishing, and endlessly adaptable.
Whether you’re cooking for kids, prepping ahead, or just craving something comforting, these mini meatloaves hit the spot every time.
Baked Chicken Mini Loaves
Ingredients
Method
- Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, thoroughly combine ground chicken.
- Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper.
- Add milk and mix gently until the mixture is cohesive.
- Divide into four portions and shape into mini loaves. Place on the prepared sheet.
- Drizzle with olive oil. Sprinkle mozzarella on top if desired.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-baked-chicken-mini-loaves-recipe/
Notes
