Description
Garlic parmesan chicken meatloaf muffins are juicy, tender, and perfectly portioned. Packed with savory garlic, rich parmesan, and herbs, these mini meatloaves cook quickly and make the ultimate meal prep or weeknight dinner option.
Ingredients
- Ground chicken (1.5 lbs / 700g)
- Parmesan cheese, grated (3/4 cup / 70g)
- Garlic, minced (5 cloves)
- Breadcrumbs (3/4 cup / 75g)
- Eggs (2 large)
- Milk (1/4 cup / 60ml)
- Olive oil (2 tbsp)
- Onion, finely diced (1 small)
- Fresh parsley, chopped (2 tbsp)
- Italian seasoning (1 tsp)
- Salt (1 tsp)
- Black pepper (1/2 tsp)
- Garlic powder (1 tsp)
- Mozzarella cheese (optional, 1/2 cup / 50g)
- Ketchup or marinara sauce (1/4 cup / 60ml)
Instructions
1. Preheat oven to 375°F (190°C) and grease or line a muffin tin.
2. Mix breadcrumbs and milk in a bowl and let sit for 2–3 minutes.
3. Add ground chicken, parmesan, garlic, eggs, olive oil, onion, parsley, and seasonings.
4. Mix gently until just combined without overmixing.
5. Divide mixture evenly into muffin cups, filling about 3/4 full.
6. Optional: add mozzarella inside or mix into the mixture.
7. Top each muffin with ketchup or marinara sauce.
8. Bake for 20–25 minutes until golden and internal temperature reaches 165°F (75°C).
9. Let cool for 5 minutes before removing from the tin.
Notes
- Do not overmix to keep muffins tender.
- Use silicone liners for easy removal.
- Perfect for meal prep and portion control.
- Store in fridge up to 4 days or freeze up to 3 months.
- Reheat with sauce to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg