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Chicken Parmesan Meatloaf Muffins Recipe

Chicken Parmesan Meatloaf Muffins
Difficulty: Easy | Total Time: | Makes: 12 muffins

This miniature hybrid of chicken Parmesan and meatloaf starts with a mixture of ground chicken, Parmesan cheese, and Italian herbs. It’s divided among the wells of a muffin pan, and then cubes of mozzarella cheese are pushed into the center of each “muffin.” Sprinkle the tops with a panko-Parmesan mixture, bake for a quick half-hour, top with tomato sauce, and you’ll have a kid-friendly mini meatloaf with a molten mozzarella core and a crunchy topping.

What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Buy all-dark-meat ground chicken for the juiciest possible meatloaf muffins. If you use all-white-meat ground chicken, you’ll get a drier and less flavorful result.

This recipe was featured as part of our meatloaf recipe slideshow.

INGREDIENTS
  • Cooking spray, for coating the muffin pan
  • 1/3 cup plus 1/2 cup panko
  • 1/3 cup plus 1/2 cup finely grated Parmesan cheese (about 2 ounces)
  • 1 tablespoon olive oil
  • 1 large egg
  • 2 pounds ground dark-meat chicken
  • 1/2 cup minced yellow onion (from about 1/2 medium onion)
  • 1/4 cup finely chopped fresh basil leaves
  • 2 medium garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces whole-milk mozzarella cheese, medium dice
  • 3 cups Basic Tomato Sauce or marinara sauce
INSTRUCTIONS
  1. Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
  2. Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
  3. Place the egg in a large bowl and beat it with a fork to break it up. Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
  4. Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them. Smooth out the tops of the “muffins.”
  5. Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
  6. Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
  7. When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with the tomato or marinara sauce.
    Write a review | 9 Reviews
  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    I put half a red pepper, a few baby carrots, some celery, a half a tomatoe, and some wilted spinich into a food processor (i find it ruins the texture if the veggies arent extremely fine) and mixed it all in to the muffins. Really adds flavour and makes something already healthy a little more so. Also used two slices gluten free bread and processed that instead of panko or bread crumbs.

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    I don't get the 'muffin' idea. Why?? Seems alot to extra bother.Make a loaf with this great recipe. The kid's will still like it...besides they have way too much power.

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    Lisa mt: if you have a gluten issue, pork rinds can be ground up to use as a crispy topping. There really isn't enough bread crumbs for the carb count to be more than low

  • Chicken Parmesan Meatloaf Muffins Recipe
    3

    These are a great concept, we made them tonight, and although they were good, they weren`t exceptional. There was just something missing or off, I can`t seem to pin it down exactly. But, with a little of tinkering of the recipe, I think the flavors could be fantastic!

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    surprisingly delicious. give it a try! we used boneless skinless chicken thighs and ground them up with our stand mixer + grinder attachment. we will definitely try these again!

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    Can this be made low carb? I am wondering if I can use all parm cheese instead of panko? Sounds very yummy, I have made meatballs using all parm and turned great not sure if I will have the same results with the ground chicken.

  • Chicken Parmesan Meatloaf Muffins Recipe
    3

    Great recipe, except the salt needs to be cut way back. I am sure the 1 Tbsp should have been 1 teaspoon. Definitely will change that next time.

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    Good. Easy to make.

  • Chicken Parmesan Meatloaf Muffins Recipe
    5

    Meatloaf muffins are a great idea, I think for kids. You put this big serving of meatloaf on their plates and its a big, I dont like that. This idea to me, is just great and the next time I am cooking for a bunch of kids I will make these. I did make them for myself and they were spectacular. I even froze a batch and they tasted just the same. Give them a try. Since I write recipes as well, I changed out the Mozzarella for some Fontina. Lisa Montalva/www.thegourmetmom.com

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