Mini Chicken Parmesan Meatloaf Cupcakes
Description
Even people who are not typically meatloaf fans will love these mini chicken meatloaf cupcakes. They are made from ground chicken, diced veggies and spices and are stuffed with mozzarella cheese. Yum!
Ingredients
1 c. panko
1/2 c. Parmesan cheese, divided
1 T. extra-virgin olive oil
1 egg
1 lb. ground chicken breast or dark meat
1/2 c. diced red bell pepper
1/2 c. diced white onion
2 cloves garlic, minced
1 T. dried oregano
6 fresh basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 c. marinara sauce
Directions
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Preheat oven to 400 degrees. Lightly coat mini-muffin pans with cooking spray.
In a small bowl, combine panko, half of the Parmesan cheese and the olive oil. Using your hands, combine the mixture until evenly coated; set aside.
In a large bowl, lightly beat the egg; add chicken, bell pepper, onion, garlic, oregano, remaining Parmesan, basil and a pinch of salt and pepper; mix well with your hands.
Place several T. of the chicken mixture into each well; nestle 1 cube of mozzarella in the center of the mixture; pat the chicken over the cheese to completely cover it. Sprinkle panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake 25-30 minutes or until panko is golden brown and chicken is cooked through. If needed, broil the panko to further brown it.
Let rest 5 minutes. Lightly loosen each cupcake from the muffin pan with a knife.
While resting, warm the marinara sauce in a small saucepan.
Serve meatloaf cupcakes with warmed marinara.
Makes 16.