Chicken Parmesan Mini Meatloaves

Recipe - The Fresh Grocer - Corporate

Prep Time15 Minutes

Servings8

Cook Time30 Minutes

Calories316

Ingredients

1 large egg

2 lbs 93% lean ground chicken

1 garlic clove, minced

1 cup reduced sodium marinara sauce, divided

1 cup whole wheat panko breadcrumbs

1/3 cup grated Parmesan cheese

1/4 cup finely chopped yellow onion

2 tbs chopped fresh basil

1/8 tsp crushed red pepper

1/3 cup shredded reduced fat mozzarella cheese

serve with side of broccoli

serve with whole wheat pasta

Directions

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°.

Nutritional Information

15 g Fat
4 g Saturated
134 mg Cholesterol
579 mg Sodium
11 g Carbohydrates
2 g Fiber
2 g Sugars
1 g Added Sugars
36 g Protein

15 minutes

Prep Time

30 minutes

Cook Time

Servings

316

Calories

Directions

1. Preheat oven to 350°. Spray an 8 well (4 x 2½-inch) mini loaf pan with cooking spray.

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°.