Quick Garlic Parmesan Chicken Meatloaf (Printer-Friendly)
Juicy chicken meatloaf packed with garlic, Parmesan, and herbs—ideal for busy evenings.
# What You’ll Need to Cook:
01 -
450 g ground chicken
02 -
30 g grated Parmesan cheese
03 -
30 g panko breadcrumbs
04 -
2 garlic cloves, minced
05 -
1 large egg
06 -
15 g chopped fresh parsley (optional)
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon dried basil
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon ground black pepper
11 -
2 tablespoons olive oil, for greasing
12 -
1 tablespoon butter, melted (optional, for topping)
# Steps to Prepare:
01 -
Preheat the oven to 190°C and lightly grease a baking sheet or line it with parchment paper.
02 -
In a large mixing bowl, combine ground chicken, Parmesan, breadcrumbs, minced garlic, egg, parsley, onion powder, dried basil, salt, and black pepper.
03 -
Mix the ingredients until just combined, taking care not to overmix for a tender texture.
04 -
Divide the mixture into four equal portions and shape each into a mini loaf, approximately 8 cm in length.
05 -
Arrange the mini loaves on the prepared baking sheet and drizzle each with olive oil for browning.
06 -
Bake for 20–25 minutes, or until the internal temperature reaches 74°C and the tops are golden brown.
07 -
For enhanced flavour, drizzle melted butter over the loaves before serving, if desired.
# Extra Cooking Tips:
01 -
Swap ground chicken for turkey for a lighter option.
02 -
Bake on a wire rack over the sheet for crispier results.
03 -
Cooked mini loaves can be frozen up to 3 months; reheat in a 175°C oven for 15–20 minutes.