Garlic Parmesan Chicken Meatloaves
This dish features tender and juicy chicken meatloaves seasoned with garlic and Parmesan. Baked to perfection, they are topped with a rich and creamy garlic Parmesan sauce that makes every bite delightful.
Equipment
- 1 oven Preheated to 375°F
Ingredients
Meatloaves
- 2 lbs ground chicken
- ½ yellow onion diced (about ½ cup)
- 8-10 garlic cloves pressed
- ¾ cup bread crumbs or 2 slices dense bread crumbled
- 1 egg
- 3 tablespoon fresh minced parsley
- 3 oz fresh grated Parmesan cheese
- Salt and fresh cracked black pepper to taste
Cream Sauce
- 2 tablespoon olive oil
- 3 garlic cloves
- 1 tablespoon all purpose flour
- 1 ½ cups heavy whipping cream
- 3 oz grated Parmesan cheese
- 1 tablespoon minced fresh parsley
Instructions
Instructions
- Preheat your oven to 375°F. This step happens before getting that pot involved but sets the stage right.
- Mix the ground chicken, diced onion, pressed garlic, bread crumbs, egg, minced parsley, Parmesan, salt, and pepper in a big bowl. Get your hands in there till it's well combined.
- Shape that mix into meatloaf forms. You can decide size but get 'em uniform so they cook evenly.
- Place the meatloaves on a baking sheet. If you want, sprinkle extra Parmesan on top for that extra cheesy finish.
- Bake those meatloaves in your preheated oven for about 30 minutes. You want an internal temp of 165°F so use a thermometer if you got one.
- While bakin', heat up your pressure cooker with olive oil and add the garlic cloves. Sauté 'em till they're fragrant but not burnt—like 1-2 minutes.
- Whisk in flour to thicken the sauce, then pour in heavy cream and add Parmesan and parsley. Stir it all till it’s smooth and creamy.
- When meatloaves are done, let ‘em rest for 5 minutes. Then pour that creamy sauce over the top and serve. If you wanna get fancy, a quick release on your pressure cooker sauce will keep it smooth and warm for serving.
Notes
Serve warm with a sprinkle of fresh parsley for garnish.