Chicken Parmesan Meatloaf Muffins
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 125.5
- Total Fat: 5.5 g
- Cholesterol: 43.3 mg
- Sodium: 352.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.3 g
- Protein: 14.2 g
IntroductionAll the flavor of Chicken Parm in a portion controlled meatloaf. All the flavor of Chicken Parm in a portion controlled meatloaf.
2 lb ground chicken
1/2 c. egg substitute
1/2 c. breadcrumbs
1 t. dried basil
1 t. dried thyme
1t. dried oregano
2-4 cloves garlic, finely minced
2 small onions, grated
1/2 t. salt
1/2 t. ground black pepper
3/4 c. grated Parmesan cheese
22 T pasta sauce (approx 1 1/3 cups)
1c. part skim Mozzarella Cheese
I use a 2TB cookie scoop and place 2 scoops in each tin. Nutrition uses fresh grated real Parmesan cheese and Classico Tomato Basil Pasta Sauce.
You can also make this into one large meatloaf and bake approx 45 minutes. I use muffin tins for portion control.
Preheat the oven to 350 degrees
In a large bowl combine meatloaf ingredients. Mix lightly. Over mixing will cause your meatloaf to be tough.
Place 1/4 cup of meatloaf mix into each muffin cup. Lightly press to flatten tops.
Top each meatloaf muffin with 1TB of pasta sauce.
Bake for approx 20 min
Remove from oven and top each meatloaf muffin with cheese. Just under 1TB each. Return pans to oven until cheese is melted and meatloaves are cooked through. Approx 5-10 min.
Remove from oven and allow to sit for 10 minutes before serving.
Serving Size: Makes 22 mini meatloaves
Number of Servings: 22
Recipe submitted by SparkPeople user THEMRSH.