For some reason making anything in muffin tins just tastes so much better! Not only do I think they taste better but it’s a great way to keep portions in check. The recipe is perfect to prepare and cook and reheat leftovers for lunch or dinner. I found the recipe for Chicken Parmesan Meatloaf Muffins years ago on Emily Bites blog and have made them a bunch of times. My niece and nephew even eat these so they are kid tested and approved!
Another great thing about this recipe is that you probably have most of the ingredients in your pantry. If you make them once then typically the second time you go to make it you’ll only need to buy the ground chicken, onion, pasta sauce and mozzarella cheese.
The first thing to do is throw the 1 1/2 pound of ground chicken (I used organic ground turkey this time around because Wegmans didn’t have organic ground chicken in stock) with 6 tbsp of breadcrumbs, 1 egg, 1 egg white, 3/4 tsp of basil, oregano, thyme, salt, 1/3 tsp pepper, 1 tsp minced garlic, 1/2 small onion, 3/4 cup parmesan cheese.
Mix all those ingredients together and fill 12 muffin tins that you have sprayed with a cooking spray. I became a little smarter this time around and bought the disposable foil muffin tins, at $2.50 a piece they are well worth it!!!!! Everytime my sister in law and I would make these we would spend forever scrubbing the muffin tins to get clean. Never again!
Place the muffin tins in the 350 degree oven for 20 minutes. Once the 20 minutes are up, take the muffin tins out of the oven and top with your favorite pasta sauce and sprinkle with mozzarella cheese. Next, put the muffins back in the oven for another 2-3 minutes until the cheese has melted.
I have found that using a fork to get the muffins out makes it a lot easier and lessen the chances of some of it getting left behind in the tins. Put two muffins atop a bed of spinach and there’s lunch or dinner for you! You could also have a side of zoodles and sauce with this too. Extra tip, the muffins freeze nicely as well. Hope you enjoy!