Chicken Parm Mini Meatloaf Muffins
Delicious mini meatloaf muffins with the flavors of chicken Parmesan, perfect for a busy weeknight dinner or gatherings.
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.
Notes
These muffins can be served right from the muffin tin. Offer extra Marinara sauce on the side for dipping. Pair them with a simple green salad or some pasta for a complete meal. Enjoy them warm for the best flavor! 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 for up to three months.
