Chicken Parmesan Mini Meatloaf
Prep time
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The Fresh Market has such beautiful in-house freshly ground chicken that I decided to create a meatloaf with the flavors of Chicken Parmesan. Everyone gets their own little meatloaf and it really does taste like Chicken Parm. They bake nestled in a little pasta sauce but the subtle flavors do shine. This is super delicious and very easy texture for a bariatric post op to eat.
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 2 medium carrots, freshly grated
  • 1 tablespoon olive oil
  • 1¼ pounds ground chicken or turkey
  • 1 large egg
  • ½ cup Progresso Italian Seasoned breadcrumbs - I use the Panko version
  • 1 bottle marinara sauce, I use Gia Russo or Mario Batali brands
  • ½ cup freshly grated Parmesan or romano cheese
  • ⅓ cup fresh chopped basil and flat leaf parsley
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  1. Preheat oven to 375 degrees. Saute the garlic onion and carrot in olive oil in a small frying pan, 4 to 6 minutes, until lightly golden and softened. Set aside to cool.
  2. Mix the chicken, eggs, breadcrumbs, ½ cup marinara sauce, Parmesan, basil & parsley, salt, pepper and about ⅔ of the cooled onion/carrot mixture.
  3. Pour the remaining sauce and the rest of the sauteed vegetables into a square or oblong baking dish and using a metal ice cream scoop to portion, nestle the mini loaves into the sauce. Bake 30 to 40 minutes until done in center - 155 to 160 degrees on a meat thermometer.

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