Description
These Chicken Parmesan Meatloaf Muffins are juicy, cheesy, and baked to golden perfection in just 30 minutes. An easy, fun twist on classic meatloaf that’s perfect for weeknight dinners and family meals.
Ingredients
2 pounds ground chicken
1/3 cup grated parmigiano reggiano
2 sundried tomatoes packed in oil, minced
1/4 cup minced parsley
2 cloves garlic, grated
2 teaspoons oregano
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 cup marinara sauce
2/3 cup shredded parmigiano reggiano
Instructions
1. Preheat oven to 350°F and spray a muffin pan with nonstick spray.
2. In a large bowl, combine ground chicken, parmesan, sun-dried tomatoes, parsley, garlic, oregano, salt, pepper, and red pepper flakes.
3. Divide the mixture evenly among 12 muffin cups.
4. Top each with marinara sauce and shredded parmigiano reggiano.
5. Bake for 15 to 18 minutes, or until golden and fully cooked.
6. Let cool for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, wrap each muffin in foil or plastic and store in a freezer-safe bag for up to 3 months.
You can substitute ground turkey for chicken.
Add finely grated zucchini or carrots for extra moisture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 3 muffins
- Calories: 448
- Sugar: 2g
- Sodium: 2000mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 212mg