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Chicken Parmesan Mini Meatloaves

Chicken Parmesan Mini Meatloaves

Prep time: 15
Cook Time: 30
Serves: 8


  • 1 large egg
  • 2 pounds 93% lean ground chicken
  • 1 garlic clove, minced
  • 1 cup reduced sodium marinara sauce, divided
  • 1 cup whole wheat panko breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons chopped fresh basil and/or parsley plus additional for garnish (optional)
  • ⅛ teaspoon crushed red pepper
  • 1⁄3 cup shredded reduced fat mozzarella cheese
  1. Preheat oven to 350°. Spray an 8 well (4 x 2½-inch) mini loaf pan with cooking spray.
  2. In large bowl, whisk egg; add chicken, garlic, ¾ cup marinara, breadcrumbs, Parmesan cheese, onion, basil, crushed red pepper and ¼ teaspoon ground 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°.

Per serving (1 meatloaf): 316 Calories, 15 Fat (4g Saturated), 134mg Cholesterol, 579mg Sodium, 11g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 36g Protein

Dietitian Tip: Mix together white beans and a pre-made tomato bruschetta for a delicious side dish.

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