Ingredients
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Feel free to substitute breadcrumbs with almond flour for a gluten-free option. If you’re out of fresh parsley, dried parsley works in a pinch, though fresh offers a more vibrant flavor.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, parsley, minced garlic, egg, olive oil, salt, black pepper, and red pepper flakes if using. Mix until all ingredients are well incorporated. I always remember my abuela using her hands to mix, which I find adds a personal touch.
- Divide the mixture into four equal portions and shape each into a mini loaf. Place these on the prepared baking sheet, ensuring there’s space between each loaf.
- Bake in the preheated oven for 25-30 minutes or until the meatloaves are golden brown and cooked through. An instant-read thermometer should read 165°F (74°C) when inserted into the center.
- Remove from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International