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The Boat Shed Kitchen

Mini Chicken Parmesan Meatloaf

These mini chicken Parmesan meatloaf are packed with flavor, made with ground chicken, herbs, Parmesan, and baked to juicy perfection. A great alternative to traditional meatloaf—lighter, faster, and still deeply satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs preferably panko
  • 2 cloves garlic minced
  • 1 egg
  • 1/4 cup chopped fresh parsley optional
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for greasing
  • 1 tbsp butter for topping optional

Method
 

  1. Preheat oven to 375°F (190°C) and grease or line a baking sheet.
  2. In a bowl, mix chicken, Parmesan, breadcrumbs, garlic, egg, parsley, and spices.
  3. Divide mixture into 4 portions and shape into mini loaves.
  4. Place on sheet and drizzle with olive oil.
  5. Bake for 20–25 minutes or until golden and 165°F internally.
  6. Optionally, drizzle melted butter over the loaves before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/mini-chicken-parmesan-meatloaf-recipe/

Notes

• For extra flavor, serve with a spoonful of marinara sauce or a sprinkle of extra Parmesan.
• Make it cheesy: press a small mozzarella cube inside each mini loaf before baking.
• Can easily be doubled and frozen for later.