FRASER ELISABETH TAN, PHD

Garlic Parmesan Meatloaves

Mini meatloaves made with ground chicken, garlic and parmesan, topped with marinara and melty mozzarella. On the table in under 45 minutes. Ground turkey or beef work well too.

GF*

Ingredients

  • 1 pound ground chicken
  • 1/2 cup grated parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/4 cup marinara sauce
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, parmesan, breadcrumbs, garlic, egg, milk, parsley, oregano, onion powder, salt, and pepper. Mix until just combined—avoid overmixing for a tender texture.
  3. Shape the mixture into individual mini meatloaves and place them on the prepared baking sheet.
  4. Bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove from oven, spoon marinara over each loaf, and sprinkle with mozzarella. Return to oven for 5 more minutes, until cheese is melted and bubbly.
  6. Let cool slightly, garnish with fresh parsley if desired, and serve warm!

Notes

  • Use certified gluten-free breadcrumbs or crushed rice crackers to make these gluten-free.
  • Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for 15–20 minutes.

Source: Recipes Fiber