Mozzarella 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
Scale
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
