why make this recipe
Chicken Parm Mini Meatloaf Muffins are not only delicious but also a fun twist on traditional meatloaf. They are easy to make, perfect for a busy weeknight dinner, and will surely please both kids and adults. With the flavors of chicken Parmesan packed into small, muffin-sized portions, these bite-sized treats are great for serving at gatherings, too. You get all the wonderful taste of Italian comfort food wrapped up in a neat little package. Plus, they are customizable and can be paired with your favorite sides like pasta or salad.
how to make Chicken Parm Mini Meatloaf Muffins
Ingredients:
- Cooking spray
- 1 pound ground chicken
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup Romano or Parmesan cheese (+ 1 Tablespoon for sprinkling)
- 1/3 cup seasoned bread crumbs
- 1 large egg
- 1-2 Tablespoons water (optional- only if the meat mixture feels too dry)
- 3/4 cup Marinara sauce (+ more if serving pasta on side (this divides into 1 Tablespoon per muffin when topping))
- 3/4 cup shredded mozzarella cheese (this divides into 1 Tablespoon per muffin when topping)
Directions:
- Preheat the oven to 400 degrees. Grease a standard size non-stick muffin pan (not mini!) and set aside.
- In a large bowl, mix ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese (except 1 Tablespoon), and bread crumbs. Mix until just combined. If it feels too dry, add 1-2 Tablespoons of water.
- Divide evenly among all 12 muffin cups and gently press in to smooth the tops. Bake for 20 minutes.
- Remove the pan from the oven and place 1 Tablespoon of Marinara sauce on top of each muffin.
- Sprinkle each muffin with 1 Tablespoon of shredded mozzarella cheese and return to the oven. Bake for 10 more minutes to melt the cheese.
- Remove from the oven and sprinkle with 1 Tablespoon of Romano cheese. Let rest for 5 minutes and serve.
how to serve Chicken Parm Mini Meatloaf Muffins
These muffins can be served right from the muffin tin. You can offer extra Marinara sauce on the side for dipping. Pair them with a simple green salad or some pasta for a complete meal. They also make great appetizers for parties or family gatherings. Enjoy them warm for the best flavor!
how to store Chicken Parm Mini Meatloaf Muffins
Once cooled, store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat them in the oven or microwave when you’re ready to enjoy them again. For longer storage, these muffins can be frozen. Simply wrap them individually and place them in a freezer-safe bag or container. They can last up to three months in the freezer.
tips to make Chicken Parm Mini Meatloaf Muffins
- Feel free to add vegetables like chopped spinach or bell peppers to the meat mixture for extra nutrition.
- If you prefer, ground turkey can be used instead of chicken for a different flavor.
- Use fresh herbs, like basil or parsley, for a fresh taste.
- For a spicy kick, add a pinch of red pepper flakes to the mixture.
variation (if any)
If you want a cheesy option, mix several types of cheese into the meat mixture, such as cheddar or provolone. You could also swap out the marinara sauce for barbecue sauce for a unique twist.
FAQs
Can I use beef instead of chicken?
Yes, you can use ground beef if you prefer a richer flavor.
How long do these muffins take to cook?
The muffins take about 30 minutes to cook—20 minutes for the initial bake and 10 minutes with the cheese and sauce.
Can I prepare the mixture ahead of time?
Absolutely! You can prepare the meat mixture the night before and store it in the fridge until you’re ready to bake. Just make sure to stir it well before filling the muffin pan.
Chicken Parm Mini Meatloaf Muffins
Ingredients
For the muffins
- 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 + 1 Tablespoon for sprinkling
- ⅓ cup seasoned bread crumbs
- 1 large egg
- 1-2 Tablespoons water (optional- only if the meat mixture feels too dry)
For topping
- ¾ cup Marinara sauce (+ more if serving pasta on side)
- ¾ cup shredded mozzarella cheese (this divides into 1 Tablespoon per muffin when topping)
For greasing
- Cooking spray
Instructions
Preparation
- Preheat the oven to 400 degrees. Grease a standard size non-stick muffin pan (not mini!) and set aside.
- In a large bowl, mix ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese (except 1 Tablespoon), and bread crumbs. Mix until just combined. If it feels too dry, add 1-2 Tablespoons of water.
- Divide the mixture evenly among all 12 muffin cups and gently press in to smooth the tops.
Baking
- Bake for 20 minutes.
- Remove the pan from the oven and place 1 Tablespoon of Marinara sauce on top of each muffin.
- Sprinkle each muffin with 1 Tablespoon of shredded mozzarella cheese and return to the oven.
- Bake for 10 more minutes to melt the cheese.
- Remove from the oven and sprinkle with 1 Tablespoon of Romano cheese.
- Let rest for 5 minutes and serve.