Description

These Mini Chicken Parmesan Meatloaves are a delicious twist on the classic chicken parmesan. Made with ground chicken and seasoned with Parmesan cheese, garlic, and Italian herbs, these individual-sized meatloaves are baked to perfection, topped with marinara sauce and melted mozzarella cheese, then garnished with fresh parsley. Perfect for a family dinner or meal prep, they deliver comforting flavors in a convenient portion size.

Ingredients

Scale

Meatloaf Mixture

2 lbs. ground chicken
¾ cup freshly grated Parmesan cheese
½ cup all-purpose flour
2 large eggs
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper

Topping

1 cup marinara sauce
1 ½ cups freshly grated mozzarella cheese
Freshly chopped parsley, for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined to maintain the right texture—avoid overmixing.
Form Meatloaves: Divide the mixture into 8 equal portions. Shape each portion into a small loaf and place them spaced a few inches apart on the prepared baking sheet.
Initial Bake: Bake the meatloaves in the preheated oven for 25 minutes until they are mostly cooked through.
Add Toppings: Remove the baking sheet from the oven. Spoon a generous amount of marinara sauce over each mini meatloaf, then sprinkle approximately 2 tablespoons of freshly grated mozzarella cheese atop each one.
Final Bake: Return the meatloaves to the oven and bake for an additional 5 minutes, or until the cheese has melted and the internal temperature of the meatloaves reaches 165°F (74°C).
Garnish and Serve: Remove from oven, sprinkle with freshly chopped parsley if desired, serve warm, and enjoy!

Notes

Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety.
You can substitute Italian seasoning with a mixture of dried basil, oregano, and thyme if unavailable.
For a lower-carb option, replace the all-purpose flour with almond flour.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
To reheat, warm in the oven or microwave until heated through.