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Garlic Parmesan Chicken Meatloaves for Two

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These Garlic Parmesan Chicken Meatloaves are a cozy, small-batch comfort food dinner for two, featuring juicy ground chicken, punchy garlic, and a golden parmesan crust. Quick to prepare and lighter than traditional meatloaf, they’re perfect for weeknights or special occasions.

Ingredients

Scale
  • 1/2 pound ground chicken (lean, but not extra-lean for best moisture)
  • 1/4 cup grated parmesan cheese (plus more for topping; freshly grated preferred)
  • 1/3 cup panko breadcrumbs (or regular breadcrumbs; use gluten-free if needed)
  • 1 large egg
  • 2 tablespoons plain Greek yogurt (or sour cream)
  • 1 tablespoon milk (any kind—dairy or plant-based)
  • 2 garlic cloves, minced or pressed (about 2 teaspoons)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt (or more, to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely diced onion (optional)
  • 2 tablespoons grated parmesan cheese (for topping)
  • 1 tablespoon panko breadcrumbs (for topping)
  • 1/2 teaspoon olive oil (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or foil.
  2. In a mixing bowl, combine ground chicken, 1/4 cup parmesan, 1/3 cup panko breadcrumbs, egg, Greek yogurt, milk, garlic, parsley, Italian seasoning, salt, black pepper, and onion (if using). Mix gently until just combined.
  3. Divide the mixture in half and shape into two small ovals, about 4 inches long each. Place on the prepared baking sheet, leaving space between them.
  4. In a small bowl, mix 2 tablespoons grated parmesan, 1 tablespoon panko, and 1/2 teaspoon olive oil. Sprinkle evenly over the tops of the loaves and press gently to adhere.
  5. Bake for 25-28 minutes, or until the meatloaves are firm and a thermometer inserted into the center reads 165°F (74°C).
  6. Remove from the oven and let rest for 5 minutes before serving.
  7. Serve hot, garnished with extra parsley or a squeeze of lemon if desired.

Notes

For best results, do not overmix the meatloaf mixture and always let the loaves rest before slicing. Use ground chicken with some dark meat for moisture. You can substitute ground turkey, use gluten-free breadcrumbs, or swap the cheese for asiago or cheddar. For extra crunch, broil for 1-2 minutes at the end. These freeze well and can be made ahead up to 24 hours before baking.

Nutrition

Keywords: chicken meatloaf, garlic parmesan meatloaf, meatloaf for two, small batch meatloaf, easy dinner, comfort food, weeknight dinner, gluten-free option, high protein, healthy meatloaf

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