These keto garlic Parmesan chicken meatloaves are tender, flavorful, and satisfying without adding unnecessary carbs. Made with simple pantry staples and baked to perfection, they are ideal for anyone following a keto or low-carb lifestyle while still craving a comforting, savory main dish.
Why You’ll Love This Recipe
This recipe is easy to prepare and requires minimal ingredients, making it perfect for busy days. The meatloaves stay moist thanks to the ground chicken, egg, and cheese, while garlic and Italian seasoning add bold flavor. They are portion-controlled, freezer-friendly, and suitable for meal prep, family dinners, or small gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large egg
1 lb ground chicken
1/4 cup almond flour
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon olive oil or melted butter
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 190°F (about 190°C).
Line a baking tray or muffin tin with parchment paper.
In a large mixing bowl, add the ground chicken, egg, almond flour, Parmesan cheese, garlic, parsley, Italian seasoning, salt, and black pepper.
Gently mix until all ingredients are just combined, avoiding overmixing.
Divide the mixture evenly into six portions and shape each into a mini meatloaf.
Place the meatloaves on the prepared baking tray.
Drizzle olive oil or melted butter over the top of each meatloaf.
Bake for 25 minutes or until fully cooked and lightly golden.
Remove from the oven and let rest for 5 minutes before serving.
Servings and timing
This recipe makes 6 mini meatloaves.
Single serving size is 1 mini meatloaf.
Prep time is approximately 15 minutes.
Cook time is about 25 minutes.
Total time needed is around 40 minutes.
Variations
You can add a small amount of shredded mozzarella for extra moisture while keeping it keto-friendly.
Ground turkey can be used instead of ground chicken with similar results.
For extra herbs, mix in a pinch of dried basil or oregano.
A light sprinkle of extra Parmesan on top before baking adds a crisp finish.
Storage/Reheating
Store leftover meatloaves in an airtight container in the refrigerator for up to 4 days.
For freezing, wrap each meatloaf individually and store for up to 2 months.
Reheat refrigerated meatloaves in the oven at 350°F until warmed through, or gently in a skillet.
Frozen meatloaves should be thawed overnight in the refrigerator before reheating.
FAQs
Can I make these meatloaves ahead of time?
Yes, you can prepare and bake them in advance, then store and reheat as needed.
Are these meatloaves suitable for meal prep?
Absolutely, they hold their texture and flavor well over several days.
Can I use chicken breast instead of ground chicken?
Yes, but add a little extra fat, such as olive oil, to prevent dryness.
What can I serve with these meatloaves?
They pair well with low-carb vegetables like zucchini, spinach, or cauliflower.
Can I cook these in a muffin tin?
Yes, a muffin tin works well for shaping evenly sized portions.
How do I know when they are fully cooked?
The internal temperature should reach 165°F, and the meat should no longer be pink inside.
Can I add cheese inside the meatloaves?
Yes, a small cube of keto-friendly cheese in the center adds extra richness.
Are these meatloaves kid-friendly?
Yes, the mild garlic and cheese flavor makes them appealing to all ages.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
Do these meatloaves stay moist after reheating?
Yes, when reheated gently, they remain tender and juicy.
Conclusion
Keto garlic Parmesan chicken meatloaves are a delicious, low-carb option that fits seamlessly into a keto lifestyle. With simple ingredients, easy preparation, and excellent storage options, this recipe is perfect for weeknight dinners, meal prep, or entertaining while keeping carbs in check.
These keto garlic Parmesan chicken meatloaves are savory, moist, and low in carbs, making them perfect for anyone following a keto or low-carb lifestyle. Packed with flavor and baked in mini portions, they’re ideal for meal prep, dinners, or small gatherings.
Ingredients
1 large egg
1 lb ground chicken
1/4 cup almond flour
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon olive oil or melted butter
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 190°C (375°F) and line a baking tray or muffin tin with parchment paper.
In a large mixing bowl, combine ground chicken, egg, almond flour, Parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper.
Mix gently until just combined. Avoid overmixing.
Divide mixture into 6 equal portions and shape into mini meatloaves.
Place on the prepared tray and drizzle each with olive oil or melted butter.
Bake for 25 minutes or until internal temperature reaches 165°F (74°C) and tops are lightly golden.
Let rest for 5 minutes before serving.
Notes
Add a cube of cheese in the center of each meatloaf for extra richness.
Use ground turkey as an alternative to chicken.
Top with extra Parmesan before baking for a crispier finish.
These reheat well and are freezer-friendly for meal prep.
