Mozzarella Stuffed Chicken Parmesan Meatloaf Muffins Recipe
Introduction
These Mozzarella Stuffed Chicken Parmesan Meatloaf Muffins are a delightful twist on classic comfort food. Each bite offers juicy chicken meatloaf with a gooey mozzarella center, topped with marinara and melted cheese. Perfect for a family dinner or meal prep.
Ingredients
- 2 pounds ground chicken
- ½ cup grated parmesan cheese
- ½ cup Italian style breadcrumbs
- ½ cup milk
- 2 eggs
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 ounces mozzarella balls
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 5-6 basil leaves, chopped
Instructions
- Step 1: Preheat the oven to 375˚F.
- Step 2: In a large bowl, combine ground chicken, grated parmesan, breadcrumbs, milk, eggs, Italian seasoning, salt, pepper, and garlic powder. Mix thoroughly with your hands until evenly combined.
- Step 3: Divide the mixture into 12 equal portions. Place half of each portion into the bottom of a muffin tin and press flat. Nestle one or two mozzarella balls in the center, then cover with the remaining meatloaf mixture, pressing firmly to seal in the cheese.
- Step 4: Spoon a bit of marinara sauce over each muffin and sprinkle with shredded mozzarella cheese. Bake for 25-30 minutes or until the meatloaf reaches an internal temperature of 165˚F.
- Step 5: Remove from the oven, garnish with chopped basil, and serve warm. Enjoy your cheesy, flavorful meatloaf muffins!
Tips & Variations
- Use fresh mozzarella balls for a creamier center or substitute with cubed mozzarella cheese if unavailable.
- Try adding a pinch of crushed red pepper flakes for a spicy kick.
- Swap ground chicken for ground turkey or a mix of beef and pork for a different flavor.
- Line the muffin tin with parchment liners for easier cleanup.
Storage
Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. These muffins also freeze well—wrap individually in foil and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular mozzarella instead of mozzarella balls?
Yes, you can substitute mozzarella balls with small cubes or shredded mozzarella, but mozzarella balls provide a nice, gooey center that holds together well.
How do I know when the meatloaf muffins are fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165˚F to ensure they are safely cooked through.
PrintMozzarella Stuffed Chicken Parmesan Meatloaf Muffins Recipe
Mozzarella Stuffed Chicken Parmesan Meatloaf Muffins are a delicious twist on classic meatloaf, combining ground chicken with Italian seasonings, parmesan, and gooey mozzarella cheese centers. Baked in muffin tins for individual portions, these savory bites are topped with marinara sauce, shredded mozzarella, and fresh basil, making them perfect for a comforting family dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Meatloaf Mixture
- 2 pounds ground chicken
- ½ cup grated parmesan cheese
- ½ cup Italian style breadcrumbs
- ½ cup milk
- 2 eggs
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Filling & Topping
- 4 ounces mozzarella balls (bocconcini or ciliegine)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 5–6 basil leaves, chopped
Instructions
- Preheat the Oven: Set your oven to 375˚F (190˚C) and allow it to fully preheat while you prepare the meatloaf mixture.
- Combine Ingredients: In a large bowl, combine ground chicken, grated parmesan cheese, Italian breadcrumbs, milk, eggs, Italian seasoning, salt, pepper, and garlic powder. Mix thoroughly with your hands until all ingredients are well incorporated and the mixture is uniform.
- Prepare Muffin Tins: Divide the meat mixture into 12 equal portions. Press half of each portion flat into the bottom of a greased muffin tin cup. Place one or more mozzarella balls in the center, then cover with the remaining meat mixture, pressing the edges to seal the cheese inside each muffin.
- Add Sauce and Cheese: Spoon marinara sauce over the top of each meatloaf muffin, then sprinkle evenly with shredded mozzarella cheese, ensuring generous coverage for a cheesy crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the meat is fully cooked and reaches an internal temperature of 165˚F (74˚C). The cheese should be melted and bubbly, and the tops slightly golden.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped basil leaves before serving. Serve warm and enjoy your mozzarella-stuffed chicken Parmesan meatloaf muffins!
Notes
- For mozzarella balls, use bocconcini or ciliegine for best melting and portion control.
- If you prefer a lower sodium option, reduce salt to 1 teaspoon or use a low-sodium marinara sauce.
- Make sure to seal the meat completely around the cheese to prevent leaking during baking.
- Leftover muffins can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: chicken meatloaf, mozzarella stuffed, Italian seasoning, chicken Parmesan, baked meatloaf muffins, easy dinner, weeknight meals
