These mini meatloaf muffins have all the great flavors of a classic chicken Parmesan recipe, but they come together much quicker. It's an Italian twist on muffin pan meatloaf and is the perfect 30-minute meal for busy weeknights!
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Why You'll Love Italian Muffin Pan Meatloaf:
A good meatloaf recipe is always a guaranteed win for dinnertime in our house. Everyone gets excited when they know it's on the menu, and it's pretty easy to put together! And since everyone went nuts over my other muffin tin meatloaf recipes, I thought it might be fun to put an Italian twist on this variation!
It seemed like a good thing to do because we all love chicken Parmesan. So why not add the saucy, cheesy goodness of a traditional chicken parmesan recipe without all the hassle of breading and frying?
These chicken parm meatloaf muffins comes together amazingly fast and every time I make it, my family goes nuts over it! If that's not enough reason to make it, here are a few more:
- Individual portions stay juicy and moist
- Easy to save and reheat leftovers
- Made with a short list of simple ingredients
- One bowl recipe
- Ready in 30 minutes
Ingredient Information And Substitutions
- Cooking Spray- This keeps the meatloaf muffins from sticking. You can also wipe a thin layer of cooking oil (like canola or olive oil) into the cups instead.
- Ground Chicken- I chose this since we're mimicking chicken parm, but you can always use ground turkey or lean ground beef if you prefer.
- Seasonings- A simple mixture of garlic powder, onion powder, kosher salt, and black pepper is all you need since the bread crumbs are seasoned too.
- Cheese- Use Romano or Parmesan cheese in the ground chicken mixture, then melt shredded mozzarella on top of each cup. Just like classic chicken parm!
- Seasoned Bread Crumbs- Add extra Italian flavor and help bind everything together. Make a simple substitute by mixing 1 teaspoon of Italian seasoning into ⅓ cup plain bread crumbs.
- Egg- A large egg also helps bind the chicken meatloaf mixture together.
- Water- This is optional and only needed if the meat mixture feels dry. Milk is another common choice!
- Marinara Sauce - Make my homemade version or use your favorite jar from the store.
How To Make Chicken Meatloaf Muffins
Step 1- Prepare the oven and muffin pan and mix ingredients together.
Preheat the oven to 400 degrees F and grease a standard-size non-stick muffin pan. I like to use a metal pan so the outside of the chicken parm meatloaf cups get nice and crispy.
Set aside 1 tablespoon of the Romano cheese, then add the rest to a mixing bowl with the ground chicken, spices, egg, and bread crumbs. Mix gently until just combined, adding a little water if it feels dry.
Step 2- Bake meatloaf muffins.
Divide the mixture evenly into the muffin pan and press gently on each to smooth out the tops. Bake for 20 minutes.
Step 3- Add toppings and bake again.
Remove meat loaf from the oven and top each with 1 Tablespoon of marinara and 1 Tablespoon of shredded mozzarella. Return the pan to the oven for 10 more minutes, or until the cheese has melted.
Step 4- Sprinkle the reserved Romano cheese on top, then cool for 5 minutes before removing them from the pan.
Frequently Asked Questions
No, you can substitute nutritional yeast for the Romano or Parmesan cheese and vegan shredded cheese in place of the mozzarella if you want to avoid dairy cheese.
These bake for around 30 minutes total at 400 degrees.
Yes, prepare the meat mixture ahead of time and keep it covered in the refrigerator for up to 24 hours. You can even divide it into the muffin pan if you'd like! Let the pan come closer to room temperature on the counter while you preheat the oven, then top with sauce and mozzarella after the first bake as directed.
Tips For Making Chicken Parmesan Meatloaf
- Use a non-stick muffin pan and coat each cup with cooking spray to prevent sticking.
- Try not to overwork the meat mixture, as it will become tough the longer you mix it.
- I don’t add the mozzarella cheese until the last 10 minutes of cooking time to avoid it being overcooked.
- Use a digital meat thermometer to test for doneness- ground poultry is safe to eat when it reaches an internal temperature of 165 degrees F.
- Cool the chicken meatloaf muffins in the pan for 5 minutes- then, slide a butter knife around the edge when the meat meets the sides of the muffin tin to loosen. Slide the knife under the bottom too if needed before carefully removing each one.
- Ingredients to prep ahead- make the marinara sauce and shred the cheese. You can also mix all meatloaf ingredients and store covered overnight in the fridge.
- Leftovers and storage- refrigerate muffin pan meatloaf for 3-4 days in an airtight container. Warm in the microwave or oven. You can also freeze chicken meatloaf muffins on a parchment-lined pan until solid, then transfer to a freezer-safe bag and store for up to 3 months. Defrost in the fridge before reheating.
What To Serve With Chicken Parm Meatloaf
I like to serve these with spaghetti and my easy marinara sauce — which is also the sauce that I use to top these chicken parmesan meatloaf muffins! Here are some more ideas to make it a complete meal:
More Muffin Pan Recipes To Try...
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Chicken Parm Mini Meatloaf Muffins
Ingredients
- Cooking spray
- 1 pound ground chicken
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup Romano or Parmesan cheese + 1 Tablespoon for sprinkling
- ⅓ cup seasoned bread crumbs
- 1 large egg
- 1-2 Tablespoons water (optional- only if the meat mixture feels too dry)
- ¾ cup Marinara sauce + more if serving pasta on side (this divides into 1 Tablespoon per muffin when topping)
- ¾ cup shredded mozzarella cheese (this divides into 1 Tablespoon per muffin when topping)
Instructions
- Preheat the oven to 400 degrees. Grease a standard size non-stick muffin pan (not mini!) and set aside.
- In a large bowl mix ground chicken, egg, salt, pepper, garlic powder, onion powder, Romano cheese (except 1 Tablespoon) and bread crumbs. Mix until just combined. If it feels too dry, add 1-2 Tablespoons of water.
- Divide evenly among all 12 muffin cups and gentle press in to smooth the tops. Bake for 20 minutes.
- Remove pan from the oven and place 1 Tablespoon sauce on top of each muffin.
- Sprinkle each muffin with 1 Tablespoon shredded mozzarella cheese and return to the oven. Bake for 10 more minutes to melt the cheese.
- Remove from oven and sprinkle with 1 Tablespoon Romano cheese. Rest for 5 minutes and serve.
Video
Notes
- Use a non-stick muffin pan and coat each cup with cooking spray to prevent sticking.
- Try not to overwork the meat mixture, as it will become tough the longer you mix it.
- I don’t add the mozzarella cheese until the last 10 minutes of cooking time to avoid it being overcooked.
- Use a digital meat thermometer to test for doneness- ground poultry is safe to eat when it reaches an internal temperature of 165 degrees F.
- Cool the chicken meatloaf muffins in the pan for 5 minutes- then, slide a butter knife around the edge when the meat meets the sides of the muffin tin to loosen. Slide the knife under the bottom too if needed before carefully removing each one.
- Ingredients to prep ahead- make the marinara sauce and shred the cheese. You can also mix all meatloaf ingredients and store covered overnight in the fridge.
- Leftovers and storage- refrigerate muffin pan meatloaf for 3-4 days in an airtight container. Warm in the microwave or oven. You can also freeze chicken meatloaf muffins on a parchment-lined pan until solid, then transfer to a freezer-safe bag and store for up to 3 months. Defrost in the fridge before reheating.
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