Easy Chicken Parm Meatloaf Muffins

Chicken Parmesan is one of the best Italian dishes ever. Since it is usually fried and smothered in cheese, I decided to lighten it up by creating Easy Chicken Parm Meatloaf Muffins. I make a homemade chicken meatloaf mixture with Italian-inspired ingredients and shape them in a muffin tin. Bake the meatloaves until cooked through before topping with marinara sauce and some reduced-fat mozzarella. Fresh basil at the end adds a ton of freshness and flavor that is so reminiscent of Italian cooking. Try my Easy Chicken Parm Meatloaf Muffins, the best new way to eat chicken Parm!

Recipes Similar to Easy Chicken Parm Meatloaf Muffins:

Chicken Alfredo Pizza

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Pistachio Crusted Baked Halibut Recipe

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Are These Mini Meatloaves Low Calorie?

Each serving allows for two meatloaf muffins, which comes to 212 calories per serving. That is an extremely low calorie meal! Also, there are only 14 grams of carbohydrates per serving! Those who are on a low carb diet can certainly enjoy these for dinner. Because this dish uses lean ground chicken, the protein count adds up to 24 grams per serving. This dish is healthy, low calorie, and delicious.

Even if you have a maximum appetite, these mini meatloaves will satisfy the entire household. Mini foods are just fun to eat! Want more mini recipes? Try my Mini Caramel Apple Recipe.

Ingredients for Easy Chicken Parm Meatloaf Muffins

• lean ground chicken breasts
• egg
• Italian style bread crumbs
• minced garlic
• red bell pepper
• onion
• Italian seasoning
• reduced-fat Parmesan cheese
• marinara sauce
• reduced-fat shredded mozzarella cheese
• fresh basil

How to Make Easy Chicken Parm Meatloaf Muffins

Preheat the oven to 350°F and spray a 12-count muffin tin with nonstick cooking spray, and set aside. In a large mixing bowl, with clean hands combine the chicken, egg, bread crumbs, garlic, red bell pepper, onion, Italian seasoning, and grated Parmesan cheese.

Evenly spoon about ¼ cup of the meatloaf mixture into each muffin tin. Spoon 1 tablespoon of the marinara sauce on each meatloaf muffin and bake uncovered for 20 minutes, or until the chicken is done.

Remove from the oven, top each meatloaf muffin with 1 tablespoon of mozzarella cheese and bake for an additional 3-5 minutes, or until the cheese is melted.

Allow the meatloaf muffins to cool for 5 minutes in the muffin tins before carefully removing them. Garnish with the fresh basil, and serve 2 per person.