Why does my chicken Parmesan get soggy?

Chicken Parmesan often gets soggy because the sauce sits on it too long before serving or storing. With Garlic Parmesan Chicken Meatloaves, the trick is to add the creamy sauce right before serving and let the meatloaves cool slightly on a rack after baking so steam doesn’t get trapped underneath. That way, you’ll keep the tops a little crispy and the texture just right.

What temperature should chicken meatloaf be cooked at?

For chicken meatloaf to be safe and juicy, it needs to reach an internal temperature of 165°F. That applies to both full-size and mini Garlic Parmesan Chicken Meatloaves. Bake them in a preheated oven at 375°F, and check with a thermometer in the thickest part to make sure they’re done without being dry.

How to thicken up garlic Parmesan sauce?

If your garlic Parmesan sauce feels too thin, it probably needs a bit more simmering time or a better base. Using flour at the start helps it hold its body, and slowly whisking in the cream makes it smooth. If it’s still not thick enough, just keep it on low heat and stir—Parmesan cheese naturally thickens as it melts into the sauce.

Can you assemble chicken Parmesan ahead of time?

Absolutely. You can prep the meatloaf mixture a day in advance and store it in the fridge. You can even freeze uncooked Garlic Parmesan Chicken Meatloaves to bake later. Just don’t add the sauce until you’re ready to serve. The sauce is best made fresh or gently reheated for that rich, creamy texture.

5 Irresistible Garlic Parmesan Chicken Meatloaves You’ll Love Making - Mary Recipes

Description

These Garlic Parmesan Chicken Meatloaves are everything you love about chicken Parmesan—juicy, flavorful, cheesy—but in individual mini meatloaf form. Baked to perfection in a muffin tin, they’re topped with a rich garlic Parmesan cream sauce that elevates each bite. Perfect for weeknight dinners, family meals, or freezer prep, this easy recipe is customizable, gluten-free adaptable, and loaded with bold, comforting flavor.

Ingredients

Scale

Meatloaves:

2 lbs ground chicken (preferably with some dark meat for moisture)
½ yellow onion, diced (about ½ cup)
8–10 garlic cloves, pressed or finely minced
¾ cup breadcrumbs (or 2 slices dense bread, crumbled)
1 large egg
3 tbsp fresh parsley, minced
3 oz fresh Parmesan cheese, grated
Salt and fresh cracked black pepper, to taste
Optional: Additional Parmesan for topping

Creamy Garlic Parmesan Sauce:

2 tbsp olive oil
3 garlic cloves, pressed
1 tbsp all-purpose flour (or gluten-free flour for GF version)
1½ cups heavy whipping cream
3 oz Parmesan cheese, freshly grated
1 tbsp fresh parsley, minced
Salt to taste

Instructions

Make the Meatloaves:

Preheat oven to 375°F. Lightly grease a standard muffin tin with oil or non-stick spray.
In a large mixing bowl, combine ground chicken, onion, garlic, breadcrumbs, egg, parsley, and Parmesan. Season generously with salt and pepper.
Mix thoroughly until evenly combined. Using an ice cream scoop or ¼ cup, portion the mixture into the muffin cups.
Press down gently to form mini meatloaves. Sprinkle with extra Parmesan if desired.
Bake for 22–25 minutes, or until internal temp reaches 165°F. Let rest 5 minutes before serving.

Make the Sauce:

While meatloaves bake, heat olive oil in a medium saucepan over medium heat.
Add garlic and sauté just until fragrant (about 30 seconds).
Whisk in flour and cook for another 30 seconds.
Slowly pour in the cream while whisking constantly to avoid lumps.
Simmer on low, stirring often, until thickened—about 5 minutes.
Stir in Parmesan, salt, and parsley. Remove from heat once cheese is melted and sauce is smooth.

Serve:

Plate the meatloaves and spoon warm garlic Parmesan sauce over each.
Garnish with more parsley or Parmesan if desired.

Notes

Gluten-Free? Use gluten-free breadcrumbs and GF flour for a fully gluten-free version.
To make one large loaf, press mixture into a 9×5 loaf pan, and bake at 350°F for 55–65 minutes.
This recipe freezes well. Store baked meatloaves and sauce separately.
Sauce can be made up to 3 days ahead and refrigerated in a sealed jar.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Meal Prep, Main Dish, Family-Friendly
Cuisine: American with Italian-inspired flavors

Nutrition

Calories: 391 kcal
Sugar: 2g
Sodium: 404mg
Fat: 28 g
Saturated Fat: 14g
Carbohydrates: 10g
Fiber: 1 g
Protein: 25g
Cholesterol: 146 mg