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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, finely diced yellow onion, minced or pressed garlic, whole-wheat breadcrumbs, large egg, finely minced fresh parsley, freshly grated Parmesan, crumbled feta cheese, extra virgin olive oil, salt, black pepper, and dried oregano or Italian seasoning.

Mix the ingredients gently by hand until they are well combined. Be careful not to overmix, as this can make the meatloaves tough.

Divide the mixture into 6 to 8 equal portions. Shape each portion into a mini loaf, approximately 3-4 inches long and 1 1/2 inches wide.

Place the shaped mini loaves onto the prepared baking sheet, ensuring there is some space between each one for even cooking.

Bake for 25 to 30 minutes, or until the meatloaves are golden brown and an internal temperature of 165°F (74°C) is reached. Use a meat thermometer to check for doneness.

Optional: During the last 5 minutes of baking, sprinkle additional Parmesan and feta cheese on top of the meatloaves for an extra cheesy crust.

Once baked, remove the meatloaves from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to redistribute, keeping them moist.

Garnish with extra fresh parsley before serving.


Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, finely diced yellow onion, minced or pressed garlic, whole-wheat breadcrumbs, large egg, finely minced fresh parsley, freshly grated Parmesan, crumbled feta cheese, extra virgin olive oil, salt, black pepper, and dried oregano or Italian seasoning.

Mix the ingredients gently by hand until they are well combined. Be careful not to overmix, as this can make the meatloaves tough.

Divide the mixture into 6 to 8 equal portions. Shape each portion into a mini loaf, approximately 3-4 inches long and 1 1/2 inches wide.

Place the shaped mini loaves onto the prepared baking sheet, ensuring there is some space between each one for even cooking.

Bake for 25 to 30 minutes, or until the meatloaves are golden brown and an internal temperature of 165°F (74°C) is reached. Use a meat thermometer to check for doneness.

Optional: During the last 5 minutes of baking, sprinkle additional Parmesan and feta cheese on top of the meatloaves for an extra cheesy crust.

Once baked, remove the meatloaves from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to redistribute, keeping them moist.

Garnish with extra fresh parsley before serving.
