Mini Chicken Parmesan Meatloaf Cupcakes

We love this Chicken Parmesan Meatloaf stuffed with Mozzarella Cheese and baked in a muffin pan!  It’s ready in 30 minutes and sure to become a firm family favorite.

Ingredients:

1        cup panko

1/2     cup Parmesan cheese

1        tablespoon extra-virgin olive oil

1        egg

1        pound ground chicken breast (or dark meat)

1/2     cup diced red bell pepper

1/2     cup diced white onion

2       cloves garlic, minced

1       tablespoon dried oregano

6      fresh basil leaves, torn

1      pinch salt and pepper

16    small mozzarella cubes, cut from a block

2      cups Muir Glen™ organic Cabernet marinara pasta sauce 

Directions:

• Preheat oven to 400° F.
• In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
• In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
• Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
• Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
• Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
• Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
• In the meantime, warm the marinara sauce in a small saucepan.
• Serve meatloaf cupcakes with warmed marinara. 

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Source:  tablespoon.com