Recipe: Chicken Parmesan Meatloaf Muffins
Description: These mini-meatloaves are made with ground chicken and flavored like chicken parmesan. Two make a main course. Weight Watchers compatible; points listed at original site. http://bit.ly/YdA0Tu
Ingredients: [{"text": "1 large egg"}, {"text": "1 egg white"}, {"text": "1 1/2 lbs ground chicken"}, {"text": "6 tablespoons dried breadcrumbs"}, {"text": "3/4 teaspoon dried basil (or 2 t chopped fresh basil)"}, {"text": "3/4 teaspoon dried thyme (or 2 t fresh thyme)"}, {"text": "3/4 teaspoon dried oregano (or 2 t chopped fresh oregano)"}, {"text": "2 garlic cloves, minced"}, {"text": "1/2 small onion, chopped small or grated"}, {"text": "3/4 teaspoon table salt"}, {"text": "1/3 teaspoon black pepper"}, {"text": "1 1/2 ounces grated parmesan cheese (about 3/4 cup)"}, {"text": "3/4 cup pasta sauce"}, {"text": "3 ounces low fat shredded mozzarella cheese (3/4 cup)"}, {"text": "oregano (optional) or basil, for garnish (optional)"}]
Instructions: Preheat oven to 350&deg;F Spray a muffin tin with non-stick cooking spray.
In a large bowl, beat together egg and egg white until combined. Add everything else except pasta sauce, mozzarella cheese, and optional herbs. Mix gently to combine; do not over mix or compress the mixture too firmly.
Divide evenly into 12 wells of muffin tin. Divide pasta sauce evenly over the top of each portion (about 1 tbsp). Bake 20 minutes.
Top each portion with about 1 tbsp shredded cheese and return to oven until cheese is melted and bubbly, 3-5 minutes. Sprinkle with herbs and serve.
