Chicken Parm Meatloaf Minis

Name: Chicken Parm Meatloaf Minis
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 cup whole-wheat panko breadcrumbs (see HG FYI); 2 tbsp. grated Parmesan cheese; 1 lb. raw lean ground chicken (at least 92% lean); 1 cup finely chopped onion; 1 cup finely chopped mushrooms; 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute; 1 tsp. Italian seasoning; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1/4 tsp. black pepper; 3/4 cup marinara sauce with 3g fat or less per serving; 3/4 cup shredded part-skim mozzarella cheese; Optional topping: fresh basil

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Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 12

Cost: $3.90 /serving

Author : Hungry Girl

Instructions

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Step 1

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Step 2

In a small bowl, mix 2 tbsp. breadcrumbs with Parm. Set aside for topping.

Step 3

Place remaining 6 tbsp. breadcrumbs in a large bowl. Add all remaining ingredients except marinara sauce and mozzarella. Evenly distribute mixture among the muffin cups, and smooth out the tops.

Step 4

Top with marinara. Bake until firm with lightly browned edges, about 30 minutes.

Step 5

Sprinkle with mozzarella and Parm/breadcrumb mixture. Bake until mozzarella has melted, about 5 minutes.

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