Chicken Parmesan Mini Meatloaf - Lunch Version
6
Servings
11
Ingredients
9
Comments
This twist on the traditional meatloaf would be perfect served with spaghetti, mashed potatoes, or even by itself.
6
Servings
11
Ingredients
9
Comments
Ingredients
- 1 ½ pounds Ground Chicken
- 1 individual Egg
- ½ cups Bread Crumbs, Italian
- 2 teaspoons mince Garlic, Cloves
- 1 ¼ cups dice Onion
- 1 tablespoon Italian Seasoning
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ⅓ cups Parmesan Cheese, Grated
- ½ cups Marinara Sauce
- ⅓ cups Mozzarella Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray muffin pan with nonstick cooking spray.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Spray muffin pan with nonstick cooking spray.
- In a large bowl, combine all ingredients except marinara sauce and Mozzarella cheese. Using your hands, mix well.
- Divide chicken mixture into muffin cups filling 2/3 way full.
- Top each muffin with marinara sauce and Mozzarella cheese.
- Bake at 350 for 25-30 minutes until cooked through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 mini loaves Amount Per Serving
- Calories
- 284
- Total Fat
- 15g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 148mg
- Sodium
- 655mg
- Total Carbohydrates
- 11g
- Fiber
- 0g
- Sugar
- 2g
- Protein
- 27g
- WW Freestyle
- 3
9 Comments
Join the discussionI haven’t made chicken ones before, but for beef meatloaf, there’s a third reason to make them as cupcakes:You get the crispy edges all the way around each one! When the glaze gets all crackly on the edges, there are way more edges available.
MMM, I totally agree!
What temperature are these baked at?
Oops sorry 350!
Could you possibly place all ingredients in a freezer bag, thaw when you are ready to bake and then bake at that time?
Yes you could try it that way too!
I make a variation of this with “Meatball Muffins” as we call them and once they’re in the muffin pan, I freeze and then put the frozen muffins into a gallon ziploc. I’ve baked them frozen just by putting them into a muffin tin and baking at a lower temp for about 40 minutes. I’ve also put the frozen muffins in a muffin tin to let them thaw and then baked as usual. Both methods worked great and were loved by kids and adults! Can’t wait to try this recipe!!
Love that idea on freezing in the muffin tin. Thanks for sharing!
It turned out SPECTACULAR and was a huge hit with the family…they even ate it for breakfast. Will definitely make this again.