Cooked - Chicken Parm Mini Meatloaf Muffins - New Recipe

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Chicken Parm Mini Meatloaf Muffins

4.0

Cooking spray

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

2 Tablespoons water ((optional- only if the meat mixture feels too dry))

¾ cup Marinara sauce (+ more if serving pasta on side (this divides into 1 Tablespoon per muffin when topping))

¾ cup shredded mozzarella cheese ((this divides into 1 Tablespoon per muffin when topping))

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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 gentle press in to smooth the tops. Bake for 20 minutes.
Remove pan from the oven and place 1 Tablespoon sauce on top of each muffin.
Sprinkle each muffin with 1 Tablespoon shredded mozzarella cheese and return to the oven. Bake for 10 more minutes to melt the cheese.
Remove from oven and sprinkle with 1 Tablespoon Romano cheese. Rest for 5 minutes and serve.

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