Mediterranean Garlic Parmesan Chicken Meatloaves
Mediterranean Garlic Parmesan Chicken Meatloaves
Ingredients
- 2 lbs ground chicken
- 1/2 cup yellow onion, finely diced
- 8-10 garlic cloves, minced or pressed
- 1/2 cup whole-wheat breadcrumbs
- 1 large egg
- 3 tablespoons fresh parsley, finely minced, plus extra for garnish
- 2 oz Parmesan, freshly grated
- 2 oz feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
Mix the ingredients gently by hand until they are well combined. Be careful not to overmix, as this can make the meatloaves tough.
⏱️ 3 min
- 4
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.
⏱️ 5 min
- 5
Place the shaped mini loaves onto the prepared baking sheet, ensuring there is some space between each one for even cooking.
⏱️ 1 min
- 6
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.
⏱️ 30 min•🌡️ 375
- 7
Optional: During the last 5 minutes of baking, sprinkle additional Parmesan and feta cheese on top of the meatloaves for an extra cheesy crust.
⏱️ 5 min•🌡️ 375
- 8
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.
⏱️ 5 min
- 9
Garnish with extra fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Garlic Parmesan Chicken Meatloaves
- 2 lbs ground chicken
- 1/2 cup yellow onion, finely diced
- 8-10 garlic cloves, minced or pressed
- 1/2 cup whole-wheat breadcrumbs
- 1 large egg
- 3 tablespoons fresh parsley, finely minced, plus extra for garnish
- 2 oz Parmesan, freshly grated
- 2 oz feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
Mix the ingredients gently by hand until they are well combined. Be careful not to overmix, as this can make the meatloaves tough.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
Place the shaped mini loaves onto the prepared baking sheet, ensuring there is some space between each one for even cooking.
⏱️ 1 min - 6
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.
⏱️ 30 min•🌡️ 375 - 7
Optional: During the last 5 minutes of baking, sprinkle additional Parmesan and feta cheese on top of the meatloaves for an extra cheesy crust.
⏱️ 5 min•🌡️ 375 - 8
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.
⏱️ 5 min - 9
Garnish with extra fresh parsley before serving.
⏱️ 1 min