1-Getting started with this garlic parmesan chicken meatloaves recipe is straightforward and fun. First, preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to make things easy. This step sets the stage for even cooking and helps with that perfect texture.

2-Next, in a large bowl, combine 2 pounds ground chicken, ½ cup finely diced yellow onion, 10 garlic cloves (pressed or minced), ¾ cup breadcrumbs, 1 large egg, 3 tablespoons freshly minced parsley, 3 ounces freshly grated Parmesan cheese, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper. Mix gently until just combined to keep the meatloaves tender.

3-Divide the mixture into 12 equal portions, about 3 tablespoons each, and shape them into balls. Place them in the muffin tin and optionally sprinkle with extra grated Parmesan cheese. Bake for 22 to 25 minutes, or until the internal temperature hits 165°F (74°C). Let them rest in the tin for 5 minutes before serving for the juiciest results.

4-While the meatloaves bake, prepare the cream sauce by heating 2 tablespoons olive oil in a small saucepan over medium heat.

5-Add 3 garlic cloves (pressed or minced) and sauté until fragrant, then stir in 1 tablespoon all-purpose flour and cook for 1 minute.

6-Slowly whisk in 1½ cups heavy whipping cream until smooth and slightly thickened. Add 3 ounces freshly grated Parmesan cheese and ¼ teaspoon fine sea salt, stirring until melted and creamy. Finally, stir in 1 tablespoon freshly minced parsley.

7-Serve by transferring the meatloaves to a plate and drizzling with the warm sauce. Total time is about 35 minutes, making it ideal for weeknights.