Mozzarella Stuffed Chicken Parm Meatloaf Muffins combine the flavors of chicken Parmesan with juicy meatloaf for cheesy mini-meatloaves that are moist, tender, and delicious! Italian-seasoned chicken meatloaf is stuffed with mozzarella then smothered in marinara and more mozzarella cheese. This Chicken Parmesan Meatloaf is always a winner!
Meatloaf is always a reliable favorite in my house, and so is Chicken Parm … so it was time I combined the two!
These Mozzarella-Stuffed Chicken Parmesan Meatloaf Muffins are not only a healthy alternative to traditional meatloaf, but they’re so easy to make – and everyone loves them! And I love knowing I’m feeding my family a protein-filled and super tasty – yet surprisingly healthy – meal.
These ground chicken meatloaf muffins are great for fast and easy dinners, but are also an incredible option for meal-prep lunches, too! Make them ahead of time and keep them in the fridge – then just pop a couple in the microwave and serve with some veggies for an easy and healthy lunch.
Why I LOVE this recipe!
- Quick and easy – They’re SO easy to make! Just mix up the chicken meatloaf mixture, divide it between muffin cups, stuff with cheese, add sauce and more cheese, and bake!
- Perfect for meal-prep – This ground chicken meatloaf is so simple to assemble ahead of time. Sometimes I bake them for lunches and dinners later on in the week, other times I freeze them for easy meals several weeks down the road.
- Family friendly comfort food – EVERYONE loves these!
- Healthy meatloaf option – This Chicken Parmesan Meatloaf is made with lean ground chicken for a healthy dose of protein without a ton of fat or calories.
Recipe Notes
This Chicken Parmesan Meatloaf recipe is as simple as promised! Just a a few ingredients and 35 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make chicken meatloaf muffins to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground chicken – Lean ground chicken works perfectly in this easy chicken meatloaf. I love ground chicken because it’s high in protein but lower in fat and calories. Ground turkey works great, too!
- Parmesan cheese – Grated Parmesan cheese adds lots of flavor.
- Breadcrumbs – Italian-style breadcrumbs add flavor while keeping these Parmesan chicken meatloaf muffins nice and moist. For gluten-free meatloaf, swap in gluten-free breadcrumbs.
- Milk – For adding moisture to your meatloaf. Whole milk or 2% fat milk will both work.
- Eggs – Eggs act as the binder, holding your meatloaf together.
- Italian seasoning – Grab this popular seasoning blend from the store, or make your own Italian Seasoning.
- Garlic powder, salt, & pepper
- Mozzarella balls – Depending on the size of your mozzarella balls, you may just need one, or you might want to use 3-4. I use 3-4 when I have smaller mozzarella pearls.
- Shredded mozzarella
- Marinara sauce – Grab your favorite brand of marinara sauce at the store or you can make delicious homemade marinara.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- BBQ Chicken Meatloaf Muffins– Swap the marinara for barbecue sauce and top with shredded cheddar or jack cheese instead of mozzarella.
- Bacon Chicken Ranch Meatloaf Muffins– Sub the seasonings with 2 tablespoons ranch seasoning, add a handful of bacon bits, and top with cheddar.
- Turkey Parm Meatloaf Muffins– Use ground turkey instead of chicken.
- Glulten-Free Chicken Parm Meatloaf Muffins– Swap in gluten-free breadcrumbs for a GF meatloaf muffin.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chicken Parmesan Meatloaf.
Add the chicken, parmesan, bread crumbs, milk, eggs, and seasonings to a large bowl.
Mix with your hands until all of the ingredients are well-combined.
Divide the chicken meatloaf between 12 muffin cups and press one large mozzarella ball or 3-4 small pearls into the center.
Pull the rest of the meat over the top of the mozzarella balls and press to seal them in, then top with the marinara.
Sprinkle shredded mozzarella over the tops of each meatloaf muffin.
Bake until the cheese and sauce are bubbling and the meatloaf is cooked through.
Recipe Tips
- Place the muffin tin on a baking sheet to cook – This will help to catch any spill-over or dripping, keeping your oven clean.
- Check the temp – Use an instant-read thermometer to ensure your muffins are cooked all of the way through. When the temp reads 165°F, they’re done!
- Give ’em 5 minutes – If you can, let them sit in the muffin tin for about 5 minutes after baking. It’s not mandatory, but they’ll hold together a bit better this way.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Make the chicken meatloaf mixture up to 2 days ahead of time. Store it in an airtight container in the fridge until you’re ready to form your muffins.
- Make it a freezer meal – You can make and freeze this chicken meatloaf in advance for easy meals on busy days. See “Freezer Meal Instructions” for the how-to.
- Go with store-bought shortcuts – Grab jarred mozzarella and pre-shredded mozz to save a bit of time.
Freezer Meal Instructions
Making this Chicken Parmesan Meatloaf recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Prepare the meatloaf muffins as directed.
- Freeze them right in the muffin pans, wrapped well with plastic wrap.
- When you’re ready to prepare the Chicken Parmesan Meatloaf Muffins, transfer them to the refrigerator to thaw overnight or for several hours.
- Proceed with baking.
How to Freeze Chicken Parmesan Meatloaf After Cooking
- Let baked meatloaf muffins cool completely.
- Transfer your Chicken Parmesan Meatloaf Muffins to an airtight container or freezer bag and transfer to the freezer.
- Thaw overnight in the fridge, then warm in the oven or microwave before serving.
What to Serve with Chicken Parmesan Meatloaf Muffins
Since this protein-based dinner has the delicious flavors of chicken and Parmesan, it will pair well with many of your favorite traditional or Italian side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Creamy Tomato & Basil Pasta
- Easy Baked Macaroni & Cheese
- Italian House Salad
- Garlic Roasted Veggies
- Garlic Parmesan Mashed Potatoes
Chicken Parmesan Meatloaf Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken Parm Meatloaf Sandwich– Cut a meatloaf muffin into three horizontal slices and place them inside two pieces of bread with a slice or two of your favorite cheese. Butter the outsides and cook in a skillet like a grilled cheese.
- Spaghetti with Chicken Parm Meatloaf Muffins– Warm leftover chicken meatloaf muffins and serve with spaghetti and red sauce for a twist on spaghetti and meatballs.
- Chicken Parm Meatloaf Stuffed Peppers– Crumble leftover cooked chicken meatloaf into a bowl and mix in some cooked rice, then stuff de-seeded green peppers with the mixture. Bake until the peppers are tender and the meatloaf mixture has warmed through.
Recipe FAQ’s
What ingredients keep meatloaf from falling apart?
The typical binding ingredients for meatloaf are eggs and breadcrumbs. These ingredients help to keep it all together and make it moist, too.
Why milk instead of water in meatloaf?
Milk contains both water and fat, and that fat really helps keep meatloaf moist without drying out. That’s why milk is a better option than water in meatloaf.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Firecracker Chicken Meatballs
- Buffalo Chicken Burgers
- Healthy Chicken Burrito Bowl
- Chicken Parmesan Casserole
Mozzarella Stuffed Chicken Parmesan Meatloaf Muffins
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, (see note)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Garnish (optional)
- 5-6 basil leaves, chopped
Instructions
- Preheat the oven to 375˚F.
- In a large bowl, add ground chicken, grated parmesan, bread crumbs, milk, eggs, Italian seasoning, salt, pepper, and garlic powder. Mix with your hands until everything is combined.
- Divide the meat into 12 equal sections. Place half of each section in the bottom of a muffin tin and press flat. Add mozzarella cheese ball(s) to the middle then press the rest of the meat onto the top of the meatloaf to seal the mozzarella balls in the middle.
- Top each meatloaf with a spoonful of marinara and a sprinkle of mozzarella cheese (see note.) Bake for 25-30 minutes or until the meatloaf is cooked through (internal temp 165˚F.)
- Garnish with chopped basil and serve warm. Enjoy!
Recipe Notes
- Chicken: Can substitute ground turkey.
- Breadcrumbs: Gluten-free breadcrumbs can be used for GF meatloaf muffins.
- Shredded mozzarella: Jack, cheddar, or another melty cheese will also work.
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