Skinny Chicken Parm Mini Meatloaf
99% Lean Ground Chicken Breast
Whole Wheat Bread Crumbs
Red Bell Pepper
red pepper flakes
Basil finely chopped
Fat Free Shredded Mozzarella
Preheat oven to 350°
Spray standard muffin tin with nonstick cooking spray, and set aside.
Finely chop Onion, Garlic, Basil and Red Pepper
Add ground chicken, egg, bread crumbs, garlic, red bell pepper, onion, Italian seasoning, red pepper flakes, basil and grated Parmesan cheese to a large mixing bowl.
Using clean hands mix ingredients together.
Evenly spoon the mixture into each muffin tin.
Spoon 1 tablespoon of tomato sauce on each mini meatloaf
Bake uncovered for 18-20 minutes until chicken is cooked through
Remove from the oven, top each mini meatloaf with mozzarella cheese and return to oven until cheese is melted ~3-5 minutes.
If serving right away, allow 5 minutes for mini meatloaves to cool before removing from muffin tin.
When you remove the muffin tin from the muffin there may be some water in the muffin tin from the onions and chicken. This is normal.