Begin by preheating your oven to 375°F (190°C) so it reaches the correct temperature before the meatloaves go in. Proper preheating helps the meatloaves cook evenly and develop a lightly golden exterior while staying juicy on the inside.

Take a large baking sheet and line it with parchment paper. This prevents the meatloaves from sticking to the tray and makes cleanup much easier after baking. Set the prepared baking sheet aside while you prepare the mixture.

Place the ground chicken into a large mixing bowl. If the chicken has been refrigerated, allow it to sit at room temperature for a few minutes so it mixes more easily with the other ingredients.

Add the almond flour, grated parmesan cheese, minced garlic, egg, olive oil, Italian seasoning, onion powder, salt, black pepper, and chopped parsley into the bowl with the chicken. These ingredients will help bind the mixture together while adding rich garlic and parmesan flavor.

Using clean hands or a spatula, gently mix all the ingredients together until they are evenly combined. Be careful not to overmix the mixture, as this can make the meatloaves dense. The goal is to distribute the ingredients evenly while keeping the texture light.

Once the mixture is well combined, divide it into equal portions. Depending on the size you prefer, you can make about 4 to 6 mini meatloaves. Dividing them evenly ensures they cook at the same rate.

Take each portion and shape it gently into a small oval or loaf shape using your hands. Try to keep the meatloaves similar in size and thickness so they bake evenly.

Place the shaped meatloaves onto the prepared baking sheet lined with parchment paper. Leave a little space between each one so the hot air in the oven can circulate around them properly.

Transfer the baking sheet to the preheated oven and bake the meatloaves for 22 to 25 minutes. During this time the chicken will cook through and the outside will begin to turn lightly golden.

During the final 2 to 3 minutes of baking, remove the tray from the oven briefly and sprinkle a little extra parmesan cheese on top of each meatloaf. Return them to the oven so the cheese can melt and form a lightly golden topping.

Once the meatloaves are fully cooked, remove the baking sheet from the oven and allow them to rest for about 3 to 5 minutes. This resting time helps the juices redistribute inside the meat, keeping them moist and tender.

Carefully transfer the meatloaves to a serving plate and serve them warm. They pair wonderfully with roasted vegetables, cauliflower mash, or a fresh salad for a balanced low-carb meal.