Chicken Parmesan Meatloaf Muffins Food

CHICKEN PARMESAN MEATLOAF MUFFINS

Steps:

• Preheat oven to 350°F Spray a muffin tin with non-stick cooking spray.
• In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly.
• Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes.
• Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.

SUNNY'S CHICKEN PARM MINI MEATLOAF

Steps:

• For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
• The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
• For the potato base: Preheat the oven to 350 degrees F.
• Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
• For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
• In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
• Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
• In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.

CHICKEN PARMESAN MEATLOAF MUFFINS

Steps:

• Preheat oven to 350.
• In a large bowl, combine ground chicken, egg, bread crumbs, garlic, red pepper, onion, Italian seasoning and Parmesan cheese. Use clean hands to mix together until just combined. Try not to over-mix.
• Spray a regular sized muffin tin lightly with nonstick cooking spray.
• Use a ¼ cup to evenly fill each muffin cup with the meat mixture. Press mixture down in to each cup.
• Top each cup with 1 Tbsp marinara sauce.
• Bake for 20 minutes. Remove from oven.
• Top each muffin with about a Tbsp of shredded mozzarella.
• Return to oven for 2-3 minutes or until cheese is melted.
• Garnish each muffin with fresh basil.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
• Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
• Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.