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The Boat Shed Kitchen

Baked Chicken Meatloaves

These baked chicken meatloaves are a lighter take on traditional meatloaf—made with ground chicken, Parmesan, herbs, and breadcrumbs for the perfect balance of flavor and tenderness. Moist and satisfying, they bake in under 30 minutes and pair beautifully with salads, veggies, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 mini meatloaves
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • ¼ cup finely chopped parsley
  • 3 garlic cloves minced
  • 1 egg beaten
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup milk
  • 2 tbsp olive oil
  • ¼ cup grated mozzarella cheese optional

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, and pepper.
  3. Add milk and stir until combined.
  4. Divide mixture into four equal parts and shape into loaves.
  5. Place on greased baking sheet; drizzle olive oil on top.
  6. Bake 25–30 minutes until internal temp reaches 165°F (74°C).
  7. See full steps with tips & photos → https://theboatshedcafe.com/baked-chicken-meatloaves/

Notes

• Use panko for extra texture, or gluten-free breadcrumbs if needed.
• You can shape these into muffins for kid-friendly portions—just reduce the bake time slightly.
• Fresh parsley adds brightness, but dried can work in a pinch.