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Chicken Parmesan Mini MeatloavesChicken Parmesan Mini Meatloaves
Chicken Parmesan Mini Meatloaves
Chicken Parmesan Mini Meatloaves
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Recipe - The Fairway Market Corporate
ChickenParmesanMiniMeatloaves.jpg
Chicken Parmesan Mini Meatloaves
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
8
Servings
316
Calories

Shop Ingredients

Makes 8 servings
1 large egg
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$6.99$0.29/oz
2 lbs 93% lean ground chicken
Wholesome Pantry Organic Fresh Ground Chicken, 16 oz
Wholesome Pantry Organic Fresh Ground Chicken, 16 oz
$7.99$0.50/oz
1 garlic clove, minced
Great Garlic Chopped in Water Garlic, 32 oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
1 cup reduced sodium marinara sauce, divided
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
Wholesome Pantry Organic Marinara Pasta Sauce, 24 oz
$2.99$0.12/oz
1 cup whole wheat panko breadcrumbs
Aleias Panko Bread Crumbs, 7 oz
Aleias Panko Bread Crumbs, 7 oz
$5.49$0.78/oz
1/3 cup grated Parmesan cheese
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
Bowl & Basket Specialty Shredded Parmigiano Reggiano Cheese, 12 oz
$14.99$1.25/oz
1/4 cup finely chopped yellow onion
Bowl & Basket Yellow Onions, 3 lb
Bowl & Basket Yellow Onions, 3 lb
$3.99$1.33/lb
2 tbs chopped fresh basil
Gotham Greens Fresh Basil, 1.25 oz
Gotham Greens Fresh Basil, 1.25 oz
$4.99$3.99/oz
1/8 tsp crushed red pepper
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
1/3 cup shredded reduced fat mozzarella cheese
Bowl & Basket Part-Skim Shredded Mozzarella Cheese, 8 oz
Bowl & Basket Part-Skim Shredded Mozzarella Cheese, 8 oz
$3.89$0.49/oz
serve with side of broccoli
Broccoli Crowns, 1 ct
Broccoli Crowns, 1 ct
$1.87 avg/ea$0.16/oz
serve with whole wheat pasta
Bionaturae Whole Wheat Fusilli Pasta, 16 oz
Bionaturae Whole Wheat Fusilli Pasta, 16 oz
$3.79$0.24/oz

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

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°.