Chicken Parmesan Mini Meatloaves
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°.
- 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
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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°.