Mini Chicken Parmesan Meatloaf Cupcakes

By tammy1365

Recipe by Bev Cooks

Ingredients

• 1 cup panko
• 1/2 cup Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 1 egg
• 1 pound ground chicken breast (or dark meat)
• 1/2 cup diced red bell pepper
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 6 fresh basil leaves, torn
• 1 pinch salt and pepper
• 16 small mozzarella cubes, cut from a block
• 2 cups Muir Glen marinara sauce

Details

Servings 1
Cooking time 50mins
Adapted from tablespoon.com

Preparation

Step 1

1
Preheat oven to 400 F.

2
In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.

3
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.

4
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.

5
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

6
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.

7
Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.

8
In the meantime, warm the marinara sauce in a small saucepan.

9
Serve meatloaf cupcakes with warmed marinara.