Mini Chicken Parmesan Meatloaf Cupcakes

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These small meatloaf cupcakes are so moist, flavorful and don’t taste heavy at all. Crispy on a top, melted cheese inside, they are transformed into an elegant entree. I like to prep them ahead of time, store in the refrigerator, and then bake when I’m ready for them. Good luck 😉

Adapted from: www.tablespoon.com ( Thank you )

Ingredients:

– 1 pound ( 450 gr ) ground chicken breast

– 2 cups marinara pasta sauce

– 1 cup panko

– 1/2 cup parmesan cheese

– 1 tablespoon extra-virgin olive oil

– 1 egg

– 1/2 cup diced red bell pepper ( I used green and red pepper )

– 1/2 cup diced white onion

– 2-3 cloves garlic, minced

– 1 teaspoon dried oregano

– 6-8 fresh basil leaves, chopped

– pinch salt and pepper

– 16 small mozzarella cubes, cut from a block

Directions:

1. Preheat oven to 350° 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, gently mix the chicken, garlic,onion, egg, oregano, peppers, egg, remaining parmesan, basil, and pinch of salt, pepper. Mix well with your hands.

4. Lightly coat a mini muffin tin with cooking spray. Scoop about a tablespoon of the meat mixture and place it directly in the palm of your hand. Stick a piece of cheese directly in the center of your meat. With your fingers, delicately wrap the meat around the cheese until it gets perfectly sealed in. ( Oh, and don’t be afraid to get your hands dirty. There’s simply no way around it, unfortunately 😉

5. Dump your small meatloaf cupcake right into the bowl containing the breadcrumbs mixture and toss it around until it’s completely covered.

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. 11880414_604817906326645_1893268523242672819_n