Chicken Parmesan Mini Meatloaves
Prep: 15 minutes
Bake: 30 minutes • Serves: 8
1 large egg
2 pounds 93% lean ground chicken
1 garlic clove, minced
1 cup reduced sodium marinara sauce
1 cup whole wheat panko breadcrumbs
1/3 cup grated Parmesan cheese
1/4 cup finely chopped yellow onion
2 tablespoons chopped fresh basil and/or parsley plus additional for garnish (optional)
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/3 cup Sargento® shredded reduced fat mozzarella natural cheese
1. Preheat oven to 350°. Spray an 8-well (4 x 2-1/2-inch) mini loaf pan with cooking spray.
2. In large bowl, whisk egg; add chicken, garlic, 3/4 cup marinara, breadcrumbs, Parmesan cheese, onion, basil, crushed red pepper and black pepper. Gently mix until just combined; divide into prepared wells. Makes about 5 cups.
3. Bake meatloaves 15 minutes; brush tops with remaining ¼ cup marinara and sprinkle with mozzarella cheese. Bake 15 minutes or until internal temperature reaches 165°.
Approximate nutritional values per serving (1 meatloaf):
316 Calories, 15g Fat (4g Saturated), 134mg Cholesterol, 579mg Sodium,
11g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 36g Protein
Dietitian’s Dish Tip(s):
The ground chicken in these mini meatloaves is rich in protein, a great nutrient for building bone density. Ground chicken is also high in iron, which boosts immunity – a big plus during the chilly months of cold and flu season.
