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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.
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