Chicken Parmesan Mini Meatloaf

By dena

Ingredients

• 3 garlic cloves, minced
• 1 medium onion, diced
• 2 medium carrots, freshly grated
• 1 tablespoon olive oil
• 1 1/4 pounds ground chicken or turkey
• 1 large egg
• 1/2 cup Progresso Italian Seasoned breadcrumbs - I use the Panko version
• 1 bottle marinara sauce, I use Gia Russo or Mario Batali brands
• 1/2 cup freshly grated Parmesan or romano cheese
• 1/3 cup fresh chopped basil and flat leaf parsley
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Instructions
Preheat oven to 375 degrees. Saute the garlic onion and carrot in olive oil in a small frying pan, 4 to 6 minutes, until lightly golden and softened. Set aside to cool.
Mix the chicken, eggs, breadcrumbs, ½ cup marinara sauce, Parmesan, basil & parsley, salt, pepper and about ⅔ of the cooled onion/carrot mixture.
Pour the remaining sauce and the rest of the sauteed vegetables into a square or oblong baking dish and using a metal ice cream scoop to portion, nestle the mini loaves into the sauce. Bake 30 to 40 minutes until done in center - 155 to 160 degrees on a meat thermometer.

Instructions