These Chicken Parm Mini Meatloaf Muffins are a fun and flavorful twist on classic chicken parmesan! They’re made with ground chicken, seasoned with Italian herbs and spices, and topped with marinara sauce and melted mozzarella cheese. These mini meatloaves are perfect for a quick and easy weeknight meal or a fun appetizer for parties.
Why You’ll Love This Chicken Parm Mini Meatloaf Muffins Recipe
- Fun and Flavorful: These mini meatloaf muffins are a delicious and convenient way to enjoy chicken parmesan.
- Easy to Make: With just a few simple ingredients and easy steps, this recipe is a breeze to put together.
- Perfect for Meal Prep: Make a batch of these mini meatloaves ahead of time for a quick and easy meal throughout the week.
Ingredients
- Cooking Spray: Prevents the meatloaves from sticking to the muffin pan.
- Ground Chicken: A lean and healthy protein that’s perfect for these mini meatloaves.
- Kosher Salt, Black Pepper, Garlic Powder, and Onion Powder: Enhance the flavor of the chicken.
- Romano or Parmesan Cheese: Adds a salty, nutty depth of flavor.
- Seasoned Bread Crumbs: Help bind the meatloaves together and add texture.
- Egg: Acts as a binder and adds richness.
- Water (Optional): Adds moisture to the meat mixture if needed.
- Marinara Sauce: A classic topping for chicken parmesan.
- Mozzarella Cheese: Melts beautifully for a gooey, cheesy topping.
How to Make Chicken Parm Mini Meatloaf Muffins Recipe
Step 1: Prepare the Meatloaf Mixture
Combine ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese, and bread crumbs in a bowl. Mix until just combined. Add water if the mixture seems too dry.
Step 2: Bake the Meatloaves
Divide the mixture evenly among the muffin cups in a greased muffin pan. Bake until the meatloaves are cooked through.
Step 3: Top and Bake Again
Top each meatloaf with marinara sauce and mozzarella cheese. Bake again until the cheese is melted and bubbly.
Step 4: Garnish and Serve
Sprinkle with Romano cheese and let rest before serving.
Tips for Making Chicken Parm Mini Meatloaf Muffins Recipe
- Use a Non-Stick Muffin Pan: This will prevent the meatloaves from sticking and make cleanup easier.
- Don’t Overmix the Meat: Overmixing can make the meatloaves tough. Gently combine the ingredients until just combined.
- Use a Meat Thermometer: Ensure the meatloaves reach an internal temperature of 165°F for food safety.
How to Serve Chicken Parm Mini Meatloaf Muffins
- As a Main Course: Serve these mini meatloaves with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.
- As an Appetizer: These mini meatloaves make a fun and delicious appetizer for parties or gatherings.
- With Pasta: Serve over your favorite pasta with extra marinara sauce for a classic chicken parmesan experience.
Make Ahead and Storage
Storing Leftovers
Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days.
Freezing
These meatloaf muffins freeze well. Freeze them on a parchment-lined pan until solid, then transfer to a freezer-safe bag for longer storage.
Reheating
Reheat gently in the microwave or oven until heated through.
FAQs
1. Can I use a different type of ground meat?
Yes, you can use ground turkey, beef, or a combination of ground meats.
2. Can I use a different type of cheese?
Absolutely! Try using provolone, fontina, or a blend of Italian cheeses.
3. How can I make this recipe spicier?
Add a pinch of red pepper flakes to the meat mixture or the marinara sauce.
4. Can I make this recipe ahead of time?
Yes, you can prepare the meatloaf mixture and store it in the refrigerator overnight. You can also assemble the unbaked meatloaves in the muffin pan and bake them the next day.
There you have it! A simple and delicious recipe for Chicken Parm Mini Meatloaf Muffins. I hope you enjoy it!
PrintChicken Parm Mini Meatloaf Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: main dishes
- Method: baking
- Cuisine: American
Description
This Baked Mac and Cheese with Broccoli is a creamy and comforting dish that’s perfect for a family meal or a potluck. It features tender pasta, broccoli florets, and a rich cheese sauce, all baked to golden perfection with a crispy breadcrumb topping.
Ingredients
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and blanch broccoli: Preheat oven to 350°F (175°C). Blanch broccoli in boiling water for 2 minutes, then transfer to an ice bath. Drain well.
- Make cheese sauce: Melt butter in a pot over medium heat. Add flour and whisk until smooth. Cook for 2 minutes. Gradually whisk in milk, salt, pepper, garlic powder, and nutmeg. Cook for 5-7 minutes, whisking constantly, until thickened.
- Combine ingredients: Remove from heat and stir in 2 cups of cheddar cheese until melted and smooth. Combine with cooked pasta and broccoli.
- Bake: Pour mixture into an 11×7 inch baking dish. Top with remaining cheese and panko bread crumbs. Bake uncovered for 20 minutes.
- Serve: Let cool slightly and serve immediately.
Notes
- Cook pasta slightly less than al dente to prevent it from becoming mushy in the oven.
- Cook the roux for a couple of minutes to remove the raw flour taste.
- Use medium heat for the sauce to prevent scalding.
- Shredding your cheese will help it melt more evenly.
- If you don’t want a crispy topping, add the cheese and breadcrumbs 5 minutes before the end of the baking time.
- You can prep the cheese and broccoli ahead of time.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 470kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
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