Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This miniature hybrid of chicken Parmesan and meatloaf starts with a mixture of ground chicken, Parmesan cheese, and Italian herbs. It’s divided among the wells of a muffin pan, and then cubes of mozzarella cheese are pushed into the center of each “muffin.” Sprinkle the tops with a panko-Parmesan mixture, bake for a quick half-hour, top with tomato sauce, and you’ll have a kid-friendly mini meatloaf with a molten mozzarella core and a crunchy topping.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Buy all-dark-meat ground chicken for the juiciest possible meatloaf muffins. If you use all-white-meat ground chicken, you’ll get a drier and less flavorful result.
This recipe was featured as part of our meatloaf recipe slideshow.
by Joey Skladany | They say there's nothing like a well-balanced, nutritious breakfast to start your day. To which we...
by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...