Recipes / Lunch

Chicken Parmesan Mini Meatloaf - Lunch Version

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Chicken Parmesan Mini Meatloaf - Lunch Version

Katie
The Cook
6 Servings
11 Ingredients
9 Comments

This twist on the traditional meatloaf would be perfect served with spaghetti, mashed potatoes, or even by itself.

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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

Supplies

  • Labels
  • Mini Muffin Tins
  • Baking Sheets
  • Cooking Sprays

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?

  1. 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.

  1. 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.

  1. Spray muffin pan with nonstick cooking spray.
  2. In a large bowl, combine all ingredients except marinara sauce and Mozzarella cheese. Using your hands, mix well.
  3. Divide chicken mixture into muffin cups filling 2/3 way full.
  4. Top each muffin with marinara sauce and Mozzarella cheese.
  5. 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

Categories

shellfish-free, traditional, spring, winter, fall, summer, nut-free

Categories

shellfish-free, traditional, spring, winter, fall, summer, nut-free

9 Comments

Join the discussion

  1. I 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.

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  4. 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!!

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  5. It turned out SPECTACULAR and was a huge hit with the family…they even ate it for breakfast. Will definitely make this again.

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