12 Juicy Chicken Meatloaf Muffins With Parmesan and Mozzarella

These chicken meatloaf muffins are an easy way to bring juicy, cheesy flavor to the dinner table. Parmesan adds a savory touch, while mozzarella melts into each individual portion. They’re simple to serve, easy to pair with your favorite sides, and handy for meal prep. Here are 12 practical recipe ideas to try.

Helpful Tips Before You Start

A few small steps help keep these chicken meatloaf muffins moist, cheesy, and easy to serve.

Use Ground Chicken With Some Fat

Choose ground chicken that is not labeled extra lean, since a little fat helps prevent dry muffins. Mix gently to keep the texture tender.

Shred the Cheese Fresh

Freshly grated Parmesan and mozzarella melt smoothly into the mixture. If adding mozzarella to the centers, keep the pieces small so they melt evenly.

Grease the Muffin Tin Well

Coat each cup with cooking spray or a thin layer of oil to make the muffins easier to remove. A nonstick muffin pan helps, too.

Check for Doneness

Chicken should reach an internal temperature of 165°F (74°C) in the center. Check a muffin with an instant-read thermometer rather than relying only on browning.

Let Them Rest Before Serving

Give the muffins a few minutes to rest in the pan after baking. This helps them hold their shape when you lift them out.

Classic Chicken Parmesan Meatloaf Muffins with Marinara

These chicken Parmesan meatloaf muffins bring together tender ground chicken, savory Parmesan, and a mozzarella center, all topped with marinara. Baking them in a muffin pan makes the portions easy to serve and gives each one a nicely browned edge.

They work well for a family dinner or a meal-prep lunch, especially when you want the comfort of chicken Parmesan in a quicker, individual-serving format. Serve them with pasta, salad, or simply on their own.

Classic Chicken Parmesan Meatloaf Muffins with Marinara

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain breadcrumbs
• ⅓ cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese
• ¾ cup marinara sauce, divided
• 1 tablespoon olive oil, for greasing the muffin pan
• 1 tablespoon chopped fresh basil, for garnish

fremgangsmåte

 

• Heat the oven to 375°F. Grease eight cups of a standard muffin pan with the olive oil.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until the ingredients are evenly combined, taking care not to pack the mixture too firmly.
• Divide the chicken mixture among the eight greased muffin cups. Press a small hollow into the center of each portion and fill it with a little shredded mozzarella. Cover the cheese with the chicken mixture and shape each portion into a rounded muffin.
• Spoon the remaining mozzarella evenly over the tops, then add a spoonful of marinara sauce to each muffin.
• Bake until the muffins are cooked through and the centers reach 165°F on an instant-read thermometer. Let them rest in the pan for 5 minutes, then carefully remove them.
• Garnish with the chopped fresh basil before serving.

merknader

For a gooier cheese center, keep the mozzarella tucked inside the chicken mixture rather than adding it all on top. Letting the muffins rest briefly before removing them helps them hold their shape, and any extra marinara can be served alongside for dipping.

Course: Main Course
Cuisine: Italian-American
Equipment: Standard Muffin Pan, Mixing Bowl, Instant-Read Thermometer

Spinach and Sun-Dried Tomato Chicken Meatloaf Muffins

These chicken meatloaf muffins bring together tender ground chicken, savory Parmesan, and stretchy mozzarella with bright sun-dried tomatoes and spinach. Baking them in a muffin tin gives each portion golden edges and a soft, juicy center.

They work well for an easy weeknight dinner or meal prep when you want a familiar comfort-food feel with a little extra color and flavor. A simple marinara dip on the side complements the Italian-inspired ingredients.

Spinach and Sun-Dried Tomato Chicken Meatloaf Muffins

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup finely chopped fresh spinach
• ⅓ cup chopped sun-dried tomatoes packed in oil, drained
• ½ cup panko breadcrumbs
• 1 large egg
• ⅓ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 garlic clove, minced
• ½ teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, for greasing the muffin tin
• ½ cup marinara sauce, for serving

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin with the olive oil.
• In a large bowl, combine the ground chicken, chopped spinach, sun-dried tomatoes, panko, egg, Parmesan, mozzarella, garlic, Italian seasoning, salt, and black pepper. Mix gently just until the ingredients are evenly distributed.
• Divide the mixture among the eight greased muffin cups. Press it in lightly, leaving the tops slightly rounded rather than packing the mixture tightly.
• Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the tin for 5 minutes before lifting them out.
• Serve warm with marinara sauce on the side.

merknader

Drain the sun-dried tomatoes well so their oil does not make the mixture too loose. Mix gently and avoid packing the chicken into the cups, which helps keep the muffins tender. Refrigerate leftovers promptly and reheat them until hot throughout, serving with warm marinara.

Course: Main Course
Cuisine: Italian-American
Equipment: Standard Muffin Tin, Large Mixing Bowl, Measuring Cups and Spoons

Pesto Chicken Meatloaf Muffins with Roasted Cherry Tomatoes

These chicken meatloaf muffins bring basil pesto, Parmesan, and mozzarella together in tender, individual portions. Roasted cherry tomatoes add a sweet, tangy topping that pairs especially well with the savory pesto.

They work well for a weeknight dinner or a make-ahead lunch. Serve them warm from the oven, with the tomatoes spooned over each muffin so every bite gets a little juicy brightness.

Pesto Chicken Meatloaf Muffins with Roasted Cherry Tomatoes

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/3 cup plain breadcrumbs
• 1/4 cup basil pesto
• 1 large egg
• 1/3 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pint cherry tomatoes
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a mixing bowl, combine the ground chicken, breadcrumbs, pesto, egg, Parmesan, 1/4 cup of the mozzarella, salt, and black pepper. Mix gently until just combined. Avoid overmixing so the muffins stay tender.
• Divide the chicken mixture among the 8 greased muffin cups, filling each cup evenly. Sprinkle the remaining 1/4 cup mozzarella over the tops.
• Place the cherry tomatoes in a small baking dish and toss them with the olive oil. Set the dish beside the muffin tin in the oven. Bake until the chicken muffins reach 165°F in the center and the tomatoes have softened and begun to blister, about 20 to 25 minutes.
• Let the muffins rest in the tin for 5 minutes. Spoon the roasted cherry tomatoes over or beside the muffins before serving.

merknader

For the best texture, mix the chicken just until the ingredients come together and check the centers with an instant-read thermometer. If the tomatoes finish roasting before the muffins, take them out and keep them warm while the chicken finishes baking.

Course: Main Course
Cuisine: Italian
Equipment: Muffin Tin, Mixing Bowl, Small Baking Dish, Instant-Read Thermometer

Buffalo Chicken Meatloaf Muffins with Celery and Blue Cheese

These chicken meatloaf muffins bring the tangy heat of Buffalo sauce together with crisp, finely diced celery and creamy blue cheese. A little mozzarella helps keep the centers tender while giving each muffin a mild, cheesy finish.

They make a handy weeknight main course and are easy to portion for lunch or a casual game-day meal. Serve them warm, with extra Buffalo sauce for anyone who wants more heat.

Buffalo Chicken Meatloaf Muffins with Celery and Blue Cheese

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain panko breadcrumbs
• ¼ cup finely diced celery
• ⅓ cup crumbled blue cheese
• ½ cup shredded mozzarella, divided
• ¼ cup Buffalo sauce, plus extra for serving
• 2 tablespoons finely chopped green onion
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Cooking spray

fremgangsmåte

 

• Heat the oven to 375°F. Lightly coat eight cups of a standard muffin pan with cooking spray.
• In a large mixing bowl, whisk the egg with the Buffalo sauce, garlic powder, and black pepper. Stir in the panko, diced celery, green onion, blue cheese, and ¼ cup of the mozzarella.
• Add the ground chicken and mix gently until the ingredients are evenly combined. Avoid overmixing, which can make the muffins dense.
• Divide the mixture among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining ¼ cup mozzarella over the tops.
• Bake until the muffins are cooked through and the centers reach 165°F on an instant-read thermometer. Let them rest in the pan for a few minutes, then loosen the edges and lift them out. Serve warm with extra Buffalo sauce.

merknader

Dice the celery finely so it softens as the muffins bake, and fold the blue cheese in gently to keep some creamy pockets. If you prefer a milder Buffalo flavor, serve the extra sauce on the side rather than adding more to the mixture.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Instant-Read Thermometer

BBQ Chicken Meatloaf Muffins with Sweet Potato Mash

These tender chicken meatloaf muffins bring smoky-sweet barbecue flavor to an easy, portioned dinner. A little Parmesan adds savory richness, while mozzarella melts into the centers.

Serve them over creamy sweet potato mash for a cozy weeknight meal. The muffins bake in a standard muffin pan, so they are also easy to portion for meal prep or a casual family dinner.

BBQ Chicken Meatloaf Muffins with Sweet Potato Mash

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/3 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1/3 cup barbecue sauce, divided
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large sweet potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 teaspoon salt, for the mash

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• Put the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then lower the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
• While the sweet potatoes cook, combine the ground chicken, breadcrumbs, egg, Parmesan, onion, garlic powder, smoked paprika, kosher salt, black pepper, and 2 tablespoons of the barbecue sauce in a bowl. Mix gently until just combined.
• Divide half of the chicken mixture among the 8 prepared muffin cups. Add a small pinch of mozzarella to the center of each portion, then cover with the remaining chicken mixture. Press gently around the cheese to seal it inside.
• Brush the tops with the remaining barbecue sauce. Bake until the muffins are cooked through and reach 165°F in the center, about 20 to 25 minutes.
• Drain the cooked sweet potatoes and return them to the saucepan. Add the butter, milk, and 1/4 teaspoon salt. Mash until smooth, adding a little more milk only if needed for your preferred texture.
• Spoon the sweet potato mash onto plates and serve the chicken meatloaf muffins on top or alongside.

merknader

Mix the chicken gently to keep the muffins tender, and make sure the mozzarella is enclosed so it stays inside as it melts. For a stronger barbecue flavor, brush a little of the listed sauce over the muffins just before serving.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Saucepan, Potato Masher

Greek Chicken Meatloaf Muffins with Feta and Tzatziki

These Greek-inspired chicken meatloaf muffins bring together feta, oregano, and lemon for a savory, lightly tangy flavor. A spoonful of cool tzatziki on top adds a creamy finish.

They bake in a muffin tin, so they’re easy to portion for weeknight dinners or casual lunches. Serve them warm with a simple salad or roasted vegetables for a satisfying meal.

Greek Chicken Meatloaf Muffins with Feta and Tzatziki

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup crumbled feta, divided
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup tzatziki

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease an 8-cup muffin tin.
• In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, 1/4 cup of the feta, red onion, parsley, oregano, lemon zest, salt, and black pepper. Mix gently until just combined.
• Divide the mixture evenly among the muffin cups. Press it in lightly, leaving the tops slightly rounded. Sprinkle the remaining feta over the muffins.
• Bake until the muffins are cooked through and an instant-read thermometer inserted into the center reads 165°F, about 20 to 25 minutes.
• Let the muffins rest in the tin for 5 minutes, then transfer them to plates. Serve warm with tzatziki spooned over the top or on the side.

merknader

Mix the chicken gently so the muffins stay tender, and avoid overfilling the cups because the mixture may release a little moisture as it bakes. Add the tzatziki just before serving to keep its cool, creamy texture distinct from the warm feta muffins.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Tin, Large Mixing Bowl, Instant-Read Thermometer

Mexican Chicken Meatloaf Muffins with Black Beans and Corn Salsa

These chicken meatloaf muffins bring together Mexican-inspired seasoning, tender ground chicken, black beans, and melty Parmesan and mozzarella. A fresh corn salsa spooned on top adds a crisp, tangy contrast to the savory muffins.

They’re a handy choice for weeknight dinners, meal prep, or a casual lunch. Baking the mixture in a muffin pan makes individual portions that cook evenly and are easy to serve.

Mexican Chicken Meatloaf Muffins with Black Beans and Corn Salsa

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup finely chopped yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup canned black beans, rinsed, drained, and patted dry
• 1/3 cup shredded mozzarella cheese
• 1/4 cup finely grated Parmesan cheese
• 1 cup corn kernels, fresh or thawed if frozen
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro, divided
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly coat 8 cups of a standard muffin pan with olive oil, using some of the listed tablespoon.
• In a bowl, combine the ground chicken, breadcrumbs, egg, yellow onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Fold in the black beans, mozzarella, and Parmesan until evenly distributed. Mix gently so the chicken mixture stays tender.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly without packing it down. Bake until the muffins are cooked through and reach 165°F in the center, about 20 to 25 minutes.
• While the muffins bake, stir together the corn, red bell pepper, red onion, lime juice, remaining olive oil, and 1 tablespoon of the cilantro in a small bowl. Taste and adjust the salt only if needed.
• Let the muffins rest in the pan for 5 minutes, then lift them out carefully. Spoon the corn salsa over the muffins and finish with the remaining cilantro.

merknader

Pat the black beans dry before adding them so they don’t make the chicken mixture too wet. For a milder flavor, reduce the chili powder slightly, and keep the corn salsa separate if you’re saving muffins for another meal.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Chicken Parmesan Meatloaf Muffin Subs with Garlic Bread

These mini chicken Parmesan meatloaves bake in a muffin pan, then tuck into toasted garlic bread rolls for a hearty, easy-to-serve sub. Marinara and melted mozzarella keep the centers tender and cheesy, while Parmesan adds a savory finish.

They work well for a casual family dinner or game-day meal. Bake the meatloaf muffins ahead, then warm them in the rolls with sauce and cheese just before serving.

Chicken Parmesan Meatloaf Muffin Subs with Garlic Bread

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup marinara sauce, divided
• 1 cup shredded mozzarella cheese, divided
• 4 sub rolls
• 2 tablespoons softened butter
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a muffin pan.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, black pepper, and ¼ cup of the marinara sauce. Mix gently until everything is evenly combined.
• Divide the chicken mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded. Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center.
• While the muffins bake, split the sub rolls. Spread the cut sides with softened butter and arrange the rolls on a baking sheet. When the muffins are cooked, place one in each roll. Spoon the remaining marinara over the muffins and sprinkle with the remaining mozzarella.
• Return the assembled subs to the oven for 5 to 7 minutes, until the cheese melts and the rolls are warm. Sprinkle with chopped parsley and serve hot.

merknader

For neater subs, let the muffins rest for a few minutes before moving them from the pan. If the rolls are especially soft, toast the buttered cut sides briefly before adding the meatloaves, sauce, and cheese.

Course: Main Course
Cuisine: Italian-American
Equipment: Muffin Pan, Mixing Bowl, Baking Sheet, Instant-Read Thermometer

Caprese Chicken Meatloaf Muffins with Basil and Balsamic Glaze

These chicken meatloaf muffins bring Caprese flavors to a tender, Parmesan-rich chicken mixture. Each portion gets a pocket of mozzarella and juicy tomato, with fresh basil and balsamic glaze adding a bright finish.

They’re a handy main course for weeknights, meal prep, or a casual dinner with a simple salad. Baking the mixture in a muffin tin makes the portions easy to serve and helps them cook evenly.

Caprese Chicken Meatloaf Muffins with Basil and Balsamic Glaze

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 large egg
• 1/4 cup finely chopped fresh basil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, quartered and patted dry
• 4 ounces fresh mozzarella, cut into 8 small cubes
• 2 tablespoons balsamic glaze

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, 2 tablespoons of the basil, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide half of the chicken mixture among the 8 muffin cups. Press a small indentation into the center of each portion. Add a few tomato pieces and one mozzarella cube to each indentation.
• Divide the remaining chicken mixture among the cups. Gently cover the filling and press the edges together so the mozzarella and tomatoes are enclosed.
• Bake until the muffins are cooked through and the centers reach 165°F on an instant-read thermometer. Let them rest in the tin for 5 minutes, then remove carefully.
• Top with the remaining basil and drizzle with balsamic glaze just before serving.

merknader

Patting the tomatoes dry helps keep the muffins from becoming watery, and enclosing the mozzarella helps limit cheese leakage as it melts. For the cleanest portions, let the muffins rest briefly before removing them, then add the balsamic glaze at the table so each serving gets a fresh drizzle.

Course: Main Course
Cuisine: Italian-American
Equipment: Standard Muffin Tin, Mixing Bowl, Instant-Read Thermometer

Cajun Chicken Meatloaf Muffins with Cheesy Grits

These chicken meatloaf muffins bring Cajun spice, tender ground chicken, and a cheesy center to the table in neat individual portions. A little Parmesan adds savory flavor, while mozzarella melts inside each muffin.

Serve them over creamy, cheddar-studded grits for a filling weeknight dinner or a cozy weekend meal. The muffins bake in a standard muffin pan, and the grits can simmer on the stove while they cook.

Cajun Chicken Meatloaf Muffins with Cheesy Grits

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 2 tablespoons finely diced green bell pepper
• 1 tablespoon Cajun seasoning
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup milk
• 1/2 cup ketchup, divided
• 1 cup quick-cooking grits
• 4 cups water
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
• In a large bowl, combine the ground chicken, breadcrumbs, egg, onion, bell pepper, Cajun seasoning, Parmesan, milk, and 2 tablespoons of the ketchup. Mix gently until combined, taking care not to compact the mixture.
• Divide half of the chicken mixture among 8 muffin cups. Add a small pinch of mozzarella to the center of each portion, then cover with the remaining chicken mixture. Shape each one into a rounded muffin and seal the cheese inside. Spoon the remaining ketchup over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center. Let them rest in the pan for 5 minutes before removing.
• While the muffins bake, bring the water and salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce the heat to low and cook according to the package directions, stirring often, until thick and tender.
• Stir the cheddar and butter into the cooked grits until the cheese melts. Spoon the grits into bowls and serve the chicken muffins on top or alongside.

merknader

Keep the mozzarella pieces small and fully enclosed so they stay inside the muffins as they bake. If your Cajun seasoning is especially salty, reduce the salt in the grits and taste before adding more.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Medium Saucepan, Whisk

Chicken Meatloaf Muffins Stuffed with Mozzarella and Served with Zucchini Noodles

These chicken meatloaf muffins have a tender, Parmesan-seasoned center with a pocket of gooey mozzarella in every serving. Baking them in a muffin pan helps them cook evenly and makes portioning easy.

Serve them over zucchini noodles for a lighter weeknight dinner. The mild, fresh noodles pair well with the savory chicken and cheese, and a quick sauté keeps them tender without turning watery.

Chicken Meatloaf Muffins Stuffed with Mozzarella and Served with Zucchini Noodles

Print oppskrift Pin oppskrift

Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain breadcrumbs
• ⅓ cup finely grated Parmesan cheese
• 2 tablespoons milk
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon garlic powder
• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces mozzarella cheese, cut into 8 small cubes
• 4 medium zucchini, spiralized
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, milk, parsley, garlic powder, Italian seasoning, salt, and black pepper. Mix gently until just combined.
• Divide the chicken mixture into 8 portions. Press half of each portion into the bottom of a prepared muffin cup. Place a mozzarella cube in the center, then cover it with the remaining chicken mixture. Pinch the edges together so the cheese is enclosed.
• Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the pan for 5 minutes before removing.
• While the muffins rest, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2 to 3 minutes, tossing gently, until just tender. Divide the noodles among four plates and serve with two chicken muffins per plate.

merknader

Keep the chicken mixture loose and avoid overmixing so the muffins stay tender. Seal the mozzarella inside each portion to help keep it from leaking out as it melts. Cook the zucchini noodles briefly, since they soften quickly and release more water the longer they stay in the pan.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Large Skillet, Instant-Read Thermometer

Teriyaki Chicken Meatloaf Muffins with Sesame Rice and Broccoli

These chicken meatloaf muffins bring sweet-savory teriyaki flavor to a comforting meal, with mozzarella tucked inside for a tender, cheesy center. Sesame rice and roasted broccoli make each serving feel complete without adding much fuss.

They work well for a weeknight dinner or meal prep. The muffins bake in individual portions, while the rice and broccoli add fluffy, nutty, and lightly crisp textures alongside them.

Teriyaki Chicken Meatloaf Muffins with Sesame Rice and Broccoli

Print oppskrift Pin oppskrift

Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onion
• 2 tablespoons teriyaki sauce, plus 2 tablespoons for brushing
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese
• 1 cup uncooked jasmine rice
• 1¾ cups water
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 4 cups broccoli florets
• 1 tablespoon olive oil
• ¼ teaspoon salt

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease eight cups of a standard muffin pan.
• Add the ground chicken, egg, panko, green onion, 2 tablespoons of teriyaki sauce, garlic powder, and black pepper to a bowl. Mix gently until combined, taking care not to pack the mixture tightly.
• Divide half of the chicken mixture among the prepared muffin cups. Add a small pinch of mozzarella to the center of each portion, then cover with the remaining chicken mixture and gently seal the cheese inside.
• Brush the tops with the remaining 2 tablespoons of teriyaki sauce. Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center.
• While the muffins bake, rinse the jasmine rice. Combine it with the water in a saucepan and bring to a boil. Cover, reduce the heat to low, and cook according to the rice package directions, until tender. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork and stir in the sesame oil and sesame seeds.
• Toss the broccoli florets with the olive oil and salt. Spread them on a baking sheet and roast at 400°F for 18 to 22 minutes, turning once, until tender with lightly browned edges. The broccoli can roast in the oven alongside the muffins.
• Serve two chicken muffins per person with sesame rice and roasted broccoli.

merknader

For tender muffins, mix the chicken just until the ingredients come together and seal the mozzarella fully inside so it stays in the center as it melts. If the rice finishes before the other components, keep it covered so it stays warm and fluffy.

Course: Main Course
Cuisine: Asian
Equipment: Muffin Pan, Mixing Bowl, Saucepan, Baking Sheet, Instant-Read Thermometer