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Mini Chicken Parmesan Meatloaf Cupcakes

Bev Cooks Recipe by
(151 reviews)
Mini Chicken Parmesan Meatloaf Cupcakes
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 16
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Mini Chicken Parmesan Meatloaf Cupcakes

Yes, longest title ever, but soooooooo worth it.


cup panko
cup Parmesan cheese
tablespoon extra-virgin olive oil
pound ground chicken breast (or dark meat)
cup diced red bell pepper
cup diced white onion
cloves garlic, minced
tablespoon dried oregano
fresh basil leaves, torn
pinch salt and pepper
small mozzarella cubes, cut from a block
cups Muir Glen™ organic Cabernet marinara pasta sauce


  • 1 Preheat oven to 400° F.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  • 6 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.
  • 7 Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  • 8 In the meantime, warm the marinara sauce in a small saucepan.
  • 9 Serve meatloaf cupcakes with warmed marinara.
See Step By Step


Mini Chicken Parmesan Meatloaf Cupcakes

As prepared by Bev Cooks,

Hey, Mini you're so fine. You're so fine you blow my mind. Hey, Mini!

You know me; I love minifying things. Especially when there are 35 pounds of melted cheese inside a minified thing. The cheese doesn't have to be mini, but everything else does!

This works. Don’t ask me how, but it does.

Anyway, today I've minified some meatloaf. Chicken Parmesan meatloaf, to be exact. Stuffed with mozzarella cheese. 35 pounds of it.

MOM, I'm kidding. Don't look at me like that.

You know what, let's just make this for the sake of Pete.


Ingredients for Mini Chicken Parmesan Meatloaf Cupcakes

Grab some chicken, some diced red bells, onions, garlic, panko, parmesan, mozzarella, oregano, an egg, and some Muir Glen marinara.


Crunchy topping, made with panko, half the parm, and olive oil

First of all, make your crunchy topping. Mix together the panko, half the parm, and a little bit of olive oil. Mmmmm.


Combining ingredients together in bowl

Then, in a bigger bowl, lightly beat the egg, and then add pretty much everything else! (sans the marinara)


Mixing ingredients in bowl

Mix her all up up up.


Cupcakes pressed into muffin tin

Then, this is fun. Spoon a few tablespoons of the chicken mixture into a lightly coated muffin tin. Then nestle those little cheese cubes down in the center of the mixture!


Pressing panko topping onto cupcakes

Press the meat on top to cover the cheese, then sprinkle your crunchy panko topping on the tops of all the "cupcakes."


Mini Chicken Parmesan Meatloaf Cupcakes, ready to eat

Then seriously, you bake it for about 30, and this is what you giiiiiiiit, boyyyyyy. Serve it with warmed marinara, and holy babies look at that cheese. 35 pounds.


MOM…it's a joke. Ugh.

(Though it would be 35 pounds if I had any say in this life…)

Please make this or else Bev might cry. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 

No nutrition information available for this recipe
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