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These small-sized garlic parmesan chicken loaves put a fresh spin on an old-time favorite, offering individual servings loaded with Italian taste. They cook up quicker than the regular version and give you more of that tasty outer crust that everyone always wants.
I whipped up this dish when my fussy nephew stopped by, and he surprisingly asked for more. These little loaves have become my trusty backup on crazy weeknights when I need something that'll make everyone happy at dinner.
What You'll Need
- Ground chicken: Makes a lighter meatloaf than beef but still gives you that hearty feel
- Parmesan cheese: Brings deep savory notes and helps everything stick together
- Breadcrumbs: Give just the right feel and stop the loaf from getting too heavy
- Fresh garlic cloves: Pack way more punch than the powdered stuff
- Egg: Acts as the glue that keeps all ingredients together
- Milk: Keeps your meatloaf juicy instead of dry
- Fresh parsley: Adds a pop of green flavor to balance everything out
- Dried oregano: Gives that Italian kick that works so well with garlic
- Onion powder: Adds flavor without chunks that picky eaters might spot
- Marinara sauce: Creates a sweet-tangy top layer that turns deliciously brown
- Mozzarella cheese: Makes that amazing golden top everyone loves
How To Make It
- Get Everything Ready:
- Heat your oven to 375°F and grease your muffin tin really well. Don't rush this part since chicken tends to stick more than beef does.
- Combine Your Main Ingredients:
- Throw the chicken, Parmesan, breadcrumbs, garlic, egg, and milk into a big bowl. Your hands work best for mixing, but don't go overboard or you'll end up with tough meatloaves. You want it all mixed but still fluffy.
- Add Your Flavors:
- Toss in parsley, oregano, onion powder, salt and pepper. Don't be shy with seasonings—chicken needs more flavor help than beef. Mix everything together lightly until you can see all the herbs spread out evenly.
- Shape Your Loaves:
- Split the mixture equally into your greased tin. If you're using regular muffin tins, fill each about three-quarters full. Press down gently to shape them without squishing them too much.
- Cook Them First Time:
- Pop them in the oven for 20 to 25 minutes until they hit 165°F inside. Look for a light golden color on top. If you've got a meat thermometer, stick it in the biggest loaf to make sure.
- Put On The Good Stuff:
- Pull them out and put a spoonful of marinara on each one, then load them up with mozzarella. This makes that perfect tangy-sweet topping that gets all caramelized and yummy.
- Finish Them Off:
- Stick them back in for 5 minutes until the cheese melts and starts bubbling with some brown spots. Keep an eye on them because cheese can burn fast once it starts browning.
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The real magic ingredient here is the Parmesan. After trying loads of versions, I found that cheese you grate yourself works tons better than the stuff from the store. Fresh Parmesan has more moisture and oils that spread through the meat while it cooks.
What To Eat With It
These little loaves go great with roasted veggies for a complete dinner. Try them next to some garlic broccoli or a simple green salad with balsamic dressing. If you want something more filling, they're amazing with mashed potatoes or buttered noodles that can soak up extra sauce. You might also want to heat up some more marinara to put on the table for folks who like things saucier.
Keeping Leftovers
After they cool down, you can keep these mini loaves in the fridge for about 4 days if they're in a sealed container. For freezing, I like to wrap each one separately in plastic before putting them in a freezer bag. This keeps them from getting that freezer taste and lets you thaw just what you need. To warm them up, let frozen ones sit in the fridge overnight, then heat in a 350°F oven for 10 minutes until they're hot all the way through. You can use the microwave if you're in a hurry, but they might get a bit tough.
Ways To Switch It Up
This recipe works as a jumping-off point for all kinds of changes. You can mix in some sun-dried tomatoes and a couple spoonfuls of pesto for a taste of the Mediterranean. Or make them Greek-style by using feta instead of Parmesan and adding some chopped olives and extra oregano. Ground turkey works just as well as chicken, though you might want to add another spoonful of milk since it's not as fatty. If you can't do gluten, try using crushed pork rinds or gluten-free breadcrumbs instead of regular ones.
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These mini loaves hit the sweet spot between tasty and practical. Your family will beg you to make them again and again!
Frequently Asked Questions
- → Can I prep the loaves in advance?
Definitely! You can put the mixture together a day before and chill it in the fridge. Cooked loaves can be refrigerated up to 3 days or frozen for 3 months. Warm them up in the oven at 350°F till hot.
- → Will turkey work instead of chicken?
Of course! Ground turkey makes a great swap for chicken here. Cooking times stay the same, and it'll come out just as tasty and tender.
- → What pairs nicely with these loaves?
Try them with some roasted veggies, garlic mashed potatoes, a fresh salad, or even cauliflower rice for a lighter option. Zoodles also make a tasty match!
- → How do I check if they're cooked inside?
They're fully cooked once the internal temp hits 165°F. No thermometer? Just cut one open—there shouldn't be any pink bits inside, and it'll look cooked through.
- → Can I mix veggies into the loaves?
Sure thing! Finely chopped peppers, grated zucchini, or spinach work great. Cook harder veggies like onions first. Make sure to squeeze out any extra water from zucchini or spinach to avoid sogginess.
- → What can I use instead of breadcrumbs?
If you're skipping traditional breadcrumbs, try gluten-free ones, crushed crackers, or almond flour. For low-carb diets, crushed pork rinds or almond flour mixed with cheese is a nice option.