Name: Chicken Parm Mini Meatloaf Muffins Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Italian-American
Ingredients: 1 pound ground chicken; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 large egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup marinara sauce; 3/4 cup shredded mozzarella cheese; Nonstick cooking spray

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Get ready to fall in love with dinner all over again with this Chicken Parm Mini Meatloaf Muffins Recipe! Imagine all the classic, gooey, saucy comfort of chicken Parmesan, but baked into adorable, individual muffin-sized portions that are perfect for weeknights, family gatherings, or even meal prep. Each bite is packed with tender chicken, herby Italian seasoning, melty mozzarella, and a punch of savory marinara. These mini meatloaf muffins are as fun to make as they are satisfying to eat, offering both kid-approved flavors and a meal that feels impressively special without the fuss.

Chicken Parm Mini Meatloaf Muffins Recipe - Recipe Image

Ingredients You’ll Need

Don’t you just love it when an ingredient list is short and every item is a flavor hero? This Chicken Parm Mini Meatloaf Muffins Recipe uses simple, wholesome ingredients that each play a crucial part—whether it’s binding, seasoning, adding cheesy goodness, or delivering that signature saucy finish we all crave.

Ground chicken: The star of the show, it keeps things lean, moist, and tender with a mild taste that pairs beautifully with classic Italian flavors.
Breadcrumbs: Act as the secret binder, holding everything together while giving the meatloaf a tender, just-dense-enough bite.
Grated Parmesan cheese: Infuses each muffin with nutty, salty flavor and helps with that crave-worthy “parm” personality.
Chopped fresh parsley: Brings a bright, fresh note for balance and a pop of color both inside and sprinkled on top.
Large egg: An essential binder that gives structure and keeps everything moist.
Minced garlic: Adds a savory depth and irresistible aroma that makes your kitchen smell heavenly.
Italian seasoning: A medley of dried herbs that delivers classic, cozy flavor throughout every bite.
Salt: Enhances all the other flavors and ensures nothing falls flat.
Black pepper: Adds just the right amount of subtle heat and warmth.
Marinara sauce: The luscious, tomatoey crown for each muffin—use your favorite store-bought or homemade!
Shredded mozzarella cheese: For that sensational, oozy layer on top; don’t be shy!
Nonstick cooking spray: Ensures your adorable meatloaves pop right out of the muffin tin, no broken hearts or stuck bits!

How to Make Chicken Parm Mini Meatloaf Muffins Recipe

Step 1: Prep the Pan and Preheat

Set yourself up for success by preheating your oven to 375°F (190°C). Lightly coat a standard 12-cup muffin tin with nonstick cooking spray. This step keeps those little meatloaf muffins from sticking and helps you pop them out easily when they’re perfectly cooked.

Step 2: Mix the Mini Meatloaf Base

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Italian seasoning, salt, and pepper. Use clean hands or a spoon to mix gently—just enough to bring everything together. Overmixing can make the muffins tough, so keep it light and airy for the best texture.

Step 3: Fill and Shape the Muffin Tins

Evenly divide your chicken mixture among the 12 muffin cups. Use the back of a spoon to press them slightly into each cup, making a shallow indent in the top. This little dip is where the marinara magic happens later!

Step 4: Add Marinara and Bake

Spoon about one tablespoon of marinara sauce over each mound of meatloaf. This adds moisture, flavor, and a gorgeous color. Slide the muffin tin into the oven and bake for 20 minutes, letting the smell of bubbling sauce and herbs fill your kitchen.

Step 5: Top with Cheese and Finish Baking

Carefully remove the tray from the oven and sprinkle each muffin with shredded mozzarella cheese. Return the pan to the oven for another 5 to 7 minutes, or until the cheese is melted and gooey and the muffins reach 165°F internally.

Step 6: Cool and Serve

Let the chicken parm mini meatloaf muffins cool for a few minutes before you try to remove them (this helps them firm up and hold together). Run a butter knife gently around the edges if needed, then lift out and show off your melty, saucy creations!

How to Serve Chicken Parm Mini Meatloaf Muffins Recipe

Garnishes

For a finishing touch, sprinkle each muffin with a little extra chopped fresh parsley and an extra pinch of grated parmesan right before serving. If you want to really dress them up, add a tiny drizzle of extra marinara or even a few red pepper flakes for those who like a kick.

Side Dishes

The Chicken Parm Mini Meatloaf Muffins Recipe is beautifully versatile! Serve alongside your favorite pasta (hello, spaghetti night!), a big green salad, or oven-roasted vegetables for some color and crunch. They’re also fantastic paired with garlic bread to soak up any extra sauce.

Creative Ways to Present

These little meatloaf muffins are so fun and adaptable. Tuck them into slider buns for cute chicken parm sliders, or serve them on a platter with toothpicks as a hearty appetizer at gatherings. You can even pack them for lunchboxes—kids and adults alike love their mini size!

Make Ahead and Storage

Storing Leftovers

To keep your Chicken Parm Mini Meatloaf Muffins Recipe fresh, let them cool completely and then store them in an airtight container in the refrigerator for up to four days. They reheat wonderfully, staying moist and flavorful!

Freezing

These mini meatloaves freeze like a dream. Place cooled muffins on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to three months, making them a perfect solution for busy weeks or quick meals.

Reheating

When you’re ready for round two, just microwave individual muffins for 30 to 45 seconds until heated through, or reheat in a 350°F oven (about 10 minutes) for a freshly baked feel. If frozen, let them thaw overnight in the fridge before reheating, or add a few extra minutes if reheating from frozen.

FAQs

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey is a great substitute and works beautifully in the Chicken Parm Mini Meatloaf Muffins Recipe, giving a similar texture and flavor profile. Just be sure to check for doneness, as turkey cooks similarly to chicken.

Is there a gluten-free way to make this recipe?

Yes, just swap the regular breadcrumbs for your favorite gluten-free variety. All the other ingredients are naturally gluten-free, so you’re set for a delicious, safe meal.

What kind of marinara sauce should I use?

Your favorite jarred sauce works great, or you can use homemade if you have it on hand. Look for one that’s flavorful and not too watery for the best result in this Chicken Parm Mini Meatloaf Muffins Recipe.

Can I prep these ahead and bake later?

Definitely! Prepare the meatloaf mixture and fill the muffin tin, then cover tightly and store in the fridge for up to 24 hours. Add the sauce and bake when ready to enjoy fresh, cheesy meatloaf muffins without any last-minute fuss.

Do these mini meatloaf muffins work for meal prep?

They are perfect for meal prep! Portion out the Chicken Parm Mini Meatloaf Muffins Recipe into individual containers with your sides, and you’ll have easy lunches or dinners that reheat in minutes and taste just as delicious throughout the week.

Final Thoughts

This Chicken Parm Mini Meatloaf Muffins Recipe has a way of turning simple ingredients into something everyone gets excited about. Whether you’re making these for a busy weeknight or as a crowd-pleasing party snack, they never disappoint. If you love the flavors of classic chicken parm and adore anything mini, you truly owe it to yourself to bake up a batch. Don’t forget to share with friends—they’re too fun to keep to yourself!

Chicken Parm Mini Meatloaf Muffins Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 37 minutes
Yield: 12 mini meatloaves 1x
Diet: Non-Vegetarian

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Description

These Chicken Parm Mini Meatloaf Muffins are a delightful twist on a classic favorite. Perfectly portioned and bursting with flavor, these mini meatloaves are sure to be a hit with the whole family. Juicy ground chicken mixed with breadcrumbs, Parmesan cheese, and Italian seasonings, topped with marinara sauce and gooey mozzarella, these mini meatloaves are baked to perfection in a muffin tin.

Ingredients

Scale

For the Mini Meatloaves:

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly and Baking:

1 cup marinara sauce
3/4 cup shredded mozzarella cheese
Nonstick cooking spray

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray.
Mix the Meatloaf: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined—do not overmix.
Fill the Muffin Cups: Evenly divide the mixture among the muffin cups, pressing gently to fill each well. Use the back of a spoon to slightly indent the tops.
Add Sauce and Bake: Spoon a tablespoon of marinara sauce over each mini meatloaf, then bake for 20 minutes.
Top with Cheese: Remove from the oven, top each with shredded mozzarella, and return to the oven for another 5–7 minutes, or until the cheese is melted and the meatloaves reach 165°F internally.
Serve: Let cool slightly before removing from the tin. Serve with spaghetti, roasted veggies, or on a slider bun for a fun twist.