Chicken Parm Mini Meatloaf Muffins (Print Version)
# Ingredients:
→ Meatloaf Base
01 -
1 pound ground chicken
02 -
1 large egg
03 -
1/2 cup seasoned bread crumbs
04 -
1/4 cup grated Romano or Parmesan cheese
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
2-3 tablespoons water (if needed)
→ Topping
10 -
1 cup marinara sauce
11 -
1 cup shredded mozzarella cheese
12 -
Additional grated Romano cheese for garnish
13 -
Cooking spray
# Instructions:
01 -
Preheat oven to 350°F. Spray a 12-cup muffin tin with cooking spray.
02 -
Combine ground chicken, egg, bread crumbs, Romano cheese, and seasonings in a bowl. Mix gently until just combined. Add water if mixture seems dry.
03 -
Divide the meat mixture evenly among the prepared muffin cups.
04 -
Bake for 20-25 minutes until cooked through and firm to touch.
05 -
Top each meatloaf with marinara sauce and shredded mozzarella cheese.
06 -
Return to oven for 5 minutes until cheese is melted and bubbly. Garnish with additional Romano cheese before serving.
# Notes:
01 -
Can be made ahead and frozen for easy meals
02 -
Perfect for portion control and kids' lunches
03 -
Use lean ground chicken for best results