Ingredients

For the Meatloaves:

• 2 pounds ground chicken

• ½ yellow onion, diced (about ½ cup)

• 8-10 garlic cloves, pressed

• ¾ cup bread crumbs

• 1 large egg

• 3 tablespoons fresh minced parsley

• 3 ounces fresh grated Parmesan cheese

• Salt and freshly ground black pepper to taste

• Optional: extra Parmesan cheese for topping

For the Parmesan Cream Sauce:

• 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

Prepare the Meatloaves

Preheat oven to 375°F and grease a muffin pan. In a large mixing bowl, combine ground chicken, diced onion, pressed garlic, bread crumbs, egg, parsley, Parmesan cheese, salt, and pepper. Mix very well until all ingredients are evenly incorporated, but be careful not to overmix as this can make the meatloaves tough.

Using an ice cream scoop, portion even amounts of the chicken mixture and shape into balls. Gently press each ball into a muffin cup and add extra Parmesan cheese on top if desired. Bake for 22-25 minutes until juices run clear and internal temperature reaches 165°F.

Make the Cream Sauce

While the meatloaves bake, heat olive oil in a saucepan over medium heat. Add pressed garlic and sauté until fragrant, then whisk in flour until incorporated. Lower heat to medium-low and slowly pour in heavy cream while continuously whisking until smooth and heated through.

Once the cream mixture is hot but not boiling, whisk in Parmesan cheese and salt, mixing slowly until the cheese is incorporated and sauce is thickened. Stir in parsley and remove from heat.

Serving

Serve each mini meatloaf topped with the creamy parmesan sauce. These individual portions cook faster than traditional meatloaf and deliver intense garlic and Parmesan flavors in every bite, making them perfect for your love of savory, protein-rich dishes.