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Gluten Free Dairy Free Chicken Parmesan Meatloaf Cups - Lunch Version

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Gluten Free Dairy Free Chicken Parmesan Meatloaf Cups - Lunch Version

Mindy
The Cook
12 Servings
14 Ingredients
11 Comments

Delicious single serving Gluten Free Dairy Free Chicken Parmesan Meatloaf Cups. These are a perfect option for lunches or for grab and go lunches for your busy family.

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12 Servings
14 Ingredients
11 Comments

Ingredients

  • 1 ½ pounds Ground Chicken
  • 1 individual Egg
  • 1 individual Egg White
  • ⅓ cups Bread Crumbs, Gluten Free
  • ¾ teaspoons Basil, Dried
  • ¾ teaspoons Thyme, Dried
  • ¾ teaspoons Oregano, Dried
  • 2 teaspoons mince Garlic, Cloves
  • ⅓ cups dice Onion
  • ¾ teaspoons Salt
  • ⅓ teaspoons Black Pepper
  • ¾ cups Parmesan Cheese, Dairy Free
  • ¾ cups Pasta Sauce
  • ¾ cups Mozzarella Cheese, Shredded, Dairy Free

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

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. Combine chicken, egg, egg white, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese in a large bowl.
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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. Thaw: In fridge
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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. Combine chicken, egg, egg white, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese in a large bowl.
  2. Mix until well-combined.
  3. Divide evenly among greased muffin pans.
  4. Spoon pasta sauce on top of meat mixture.
  5. Bake at 350 for 20 minutes.
  6. Remove from oven and sprinkle with cheese.
  7. Return to oven for 2-3 more minutes, until cheese is melted.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, summer, nut-free, kosher, fish-free, shellfish-free

Categories

gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, summer, nut-free, kosher, fish-free, shellfish-free

11 Comments

Join the discussion

  1. Yum!! Made these tonight and all the kids, hubby and grandma loved ’em. Next go-round I might saute the onion/garlic if I have the time to mellow the flavor a little, but still. Yum.

    Reply

    1. Hi Sharon,
      I’m sorry you are having trouble finding it! There are several brands available but they might not be in your area. If you want to add in a little more mozzarella instead that would be fine. It will change the flavor a bit but it would be a fine option.

      Reply

  3. this looks great for my guy who is allergic to eggs, dairy, and wheat – what egg substitutes have you been able to use? Could I use ener-g egg replacer? is it just for binding?

    Reply

  5. I’m not able to pin any of the recipes to Pinterest. I get a message that the image URL is invalid. Anyone else having issues?

    Reply

    1. Thanks for letting us know, Amber! I just tried the Pinterest button on the bottom of the page and received the same error. We’ll look into it as soon as possible. In the meantime you can still right click or two finger click, depending on your computer of choice, on the feature image at the top of the page and pin the recipe from there.

      Reply