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Chicken Parmesan Meatloaf Muffins with basil on top, in a muffin pan.
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5 from 1 vote

Mozzarella Stuffed Chicken Parmesan Meatloaf Muffins

Classic meatloaf meets chicken parm in these easy (and adorable!) meatloaf muffins. They're simple to make, cook up fast, and have a melty mozzarella center that everyone will love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6
Calories: 438kcal

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!

Notes

Mozzarella balls: The size of mozzarella balls or pearls can vary. I had small pearls so I used 3-4 in the middle of each meatloaf muffin. If they are larger, you may only need one mozzarella ball.
Mozzarella Cheese Topping: I generally add the shredded mozzarella before I put the meatloaf muffins in the oven to keep the recipe as quick and easy as possible. If you want the cheese on top to be more melty, you can remove the meatloaf muffins about 10 minutes before they finish cooking and add the mozzarella cheese, then finish cooking.
Substitutions: 
  • 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.
How to Store: Save leftovers in an airtight container and store in the refrigerator for 3-4 days. 
How to Freeze: This chicken parm meatloaf recipe freezes well. They can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.
How to Reheat: These meatloaf muffins can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. 
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. 


Nutrition

Serving: 2meatloaf muffins | Calories: 438kcal | Carbohydrates: 13g | Protein: 41g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1500mg | Potassium: 1031mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 314mg | Iron: 3mg