Description
These Chicken Parmesan Mini Meatloaf Muffins offer a delightful twist on the classic Italian dish, presenting it in a fun, bite-sized format that’s perfect for both kids and adults. Each muffin is packed with the savory flavors of ground chicken, rich marinara sauce, and gooey mozzarella cheese, making them a comforting and satisfying meal.
Ingredients
Cooking spray
1 pound ground chicken
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup Romano or Parmesan cheese, plus 1 tablespoon for sprinkling
⅓ cup seasoned bread crumbs
1 large egg
1–2 tablespoons water (optional, if needed)
¾ cup marinara sauce, plus more if serving with pasta (1 tablespoon per muffin for topping)
¾ cup shredded mozzarella cheese (1 tablespoon per muffin for topping)
Instructions
Preheat your oven to 400°F (200°C). Grease a standard-size non-stick muffin pan with cooking spray and set aside.
In a large bowl, combine the ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese (reserving 1 tablespoon), and bread crumbs. Mix until just combined. If the mixture feels too dry, add 1-2 tablespoons of water as needed.
Evenly divide the chicken mixture among all 12 muffin cups, gently pressing to smooth the tops.
Bake for 20 minutes in the preheated oven.
Remove the pan from the oven and top each muffin with 1 tablespoon of marinara sauce.
Sprinkle each muffin with 1 tablespoon of shredded mozzarella cheese and return the pan to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, sprinkle with the reserved 1 tablespoon of Romano cheese, and allow the muffins to rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250