Description
These Mini Chicken Parmesan Meatloaves are a flavorful and lighter twist on traditional meatloaf, combining ground chicken with Parmesan and mozzarella cheeses. Baked to perfection and topped with marinara sauce and melted cheese, they make for a delicious, family-friendly meal that’s easy to prepare.
Ingredients
Scale
Meatloaf
- 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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the ground chicken, Parmesan cheese, all-purpose flour, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined to avoid a dense texture.
- Shape Meatloaves: Divide the mixture evenly into 8 portions. Shape each portion into a small loaf and place them spaced a few inches apart on the prepared baking sheet.
- Initial Bake: Bake the mini meatloaves in the preheated oven for 25 minutes to cook through.
- Add Toppings: Remove the baking sheet from the oven. Spoon marinara sauce over each meatloaf, then sprinkle about 2 tablespoons of grated mozzarella cheese on top of each one.
- Final Bake: Return the meatloaves to the oven and bake for an additional 5 minutes or until the cheese has melted and the internal temperature of the meatloaves reaches 165°F (74°C).
- Garnish and Serve: Remove from the oven and optionally sprinkle freshly chopped parsley on top. Serve warm and enjoy!
Notes
- Do not overmix the meat mixture to keep the meatloaf tender.
- You can use gluten-free flour to make this dish gluten free.
- Ensure the internal temperature reaches 165°F for safe consumption.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Serve with a side of vegetables or a salad for a complete meal.
