Description
These Mini Chicken Parmesan Meatloaves are a delicious and easy twist on classic meatloaf, combining ground chicken with Parmesan and Italian seasonings, topped with marinara sauce and melted mozzarella cheese. Perfect for a family dinner, they offer individual servings packed with flavor and a satisfying cheesy topping.
Ingredients
Scale
Meatloaf Mixture
- 2 lbs. ground chicken
- ¾ cup freshly grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Topping
- 1 cup marinara sauce
- 1 ½ cups freshly grated mozzarella cheese
- Freshly chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside for easy cleanup.
- Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined, taking care not to over mix to keep the meatloaves tender.
- Shape Mini Loaves: Divide the meat mixture into 8 equal portions. Shape each portion into a small meatloaf and place them on the prepared baking sheet, ensuring they are spaced a few inches apart for even cooking.
- First Bake: Bake the meatloaves in the preheated oven for 25 minutes until they start to cook through.
- Add Toppings: Remove the meatloaves from the oven. Spoon about 1-2 tablespoons of marinara sauce over each loaf, then sprinkle approximately 2 tablespoons of freshly grated mozzarella cheese evenly on top of each one.
- Final Bake: Return the meatloaves to the oven and bake for an additional 5 minutes, or until the mozzarella is melted and bubbly and the internal temperature of the meatloaf reaches 165°F (74°C) for safety.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm and enjoy your delicious mini chicken Parmesan meatloaves!
Notes
- Do not overmix the meat mixture to maintain a tender texture in the meatloaves.
- Ensure the internal temperature reaches 165°F to safely cook ground chicken.
- You can substitute gluten-free flour to make this recipe gluten-free if needed.
- Leftover meatloaves can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
