Chicken Parm Mini Meatloaf
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Skinny Chicken Parm Mini Meatloaf

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 mini meatloaves
Calories: 115kcal


  • 1 lb 99% Lean Ground Chicken Breast
  • 1 large Egg
  • 1/2 cup Whole Wheat Bread Crumbs
  • 2 Cloves Garlic
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Onion
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon red pepper flakes
  • 2 tbsp Basil finely chopped
  • 1/2 cup Parmesan Reggiano grated
  • 3/4 cup Tomato Sauce
  • 3/4 cup 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.