Description
These individually portioned chicken meatloaves are tender and juicy, topped with a velvety garlic parmesan cream sauce, making them a family favorite.
Ingredients
- 2 pounds ground chicken
- ½ yellow or Vidalia onion, diced (about ½ cup)
- 8-10 garlic cloves, pressed
- ¾ cup breadcrumbs or 2 slices of dense bread, crumbled
- 1 egg
- 3 tablespoons fresh minced parsley
- 3 ounces fresh grated Parmesan cheese
- Salt and fresh cracked black pepper to taste
- Optional: extra Parmesan for topping
- 2 tablespoons olive oil
- 3 garlic cloves, pressed
- 1 tablespoon all-purpose flour
- 1½ cups heavy whipping cream
- 3 ounces fresh grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- Salt to taste
Instructions
- Preheat your oven to 375°F and grease a standard 12-cup muffin pan.
- In a large mixing bowl, combine the ground chicken, diced onion, pressed garlic, breadcrumbs, egg, parsley, parmesan cheese, salt, and pepper. Mix gently until evenly incorporated.
- Use an ice cream scoop to portion the chicken mixture into the muffin cups, shaping each portion into a ball and gently pressing it into the cup.
- Bake for 22-25 minutes until juices run clear and the internal temperature reaches 165°F.
- While the meatloaves bake, heat olive oil in a saucepan over medium heat and sauté the pressed garlic until fragrant.
- Whisk in the flour until fully combined, then slowly pour in the heavy whipping cream, whisking gently until smooth and heated through.
- Whisk in the parmesan cheese and salt, mixing until melted and thickened. Stir in fresh parsley.
- Serve the warm mini meatloaves topped with the creamy garlic parmesan sauce.
Notes
For best results, use freshly grated parmesan cheese and fresh garlic. Store meatloaves and sauce separately in the refrigerator and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian