“Cupcake sized meatloaf, yum”
READY IN:
33mins
SERVES:
6
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

  • 1 lb ground chicken breast
  • 1 whole egg
  • 12 cup Italian seasoned breadcrumbs
  • 2 garlic cloves, minced
  • 12 cup red pepper, diced (about ½ medium size red pepper)
  • 12 small onion, diced
  • 1 teaspoon italian seasoning
  • 34 cup parmesan cheese, grated
  • 34 cup low moisture part-skim, shredded Mozzarella cheese
  • 34 cup marinara sauce
  • fresh basil (to garnish)

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine ground chicken, egg, bread crumbs, garlic, red pepper, onion, Italian seasoning and Parmesan cheese. Use clean hands to mix together until just combined. Try not to over-mix.
  3. Spray a regular sized muffin tin lightly with nonstick cooking spray.
  4. Use a ¼ cup to evenly fill each muffin cup with the meat mixture. Press mixture down in to each cup.
  5. Top each cup with 1 Tbsp marinara sauce.
  6. Bake for 20 minutes. Remove from oven.
  7. Top each muffin with about a Tbsp of shredded mozzarella.
  8. Return to oven for 2-3 minutes or until cheese is melted.
  9. Garnish each muffin with fresh basil.

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