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Chicken Parm turned meatloaf is an easy twist on the traditional dish

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Gluten-free chicken Parmesan meatloaf cups make a family-friendly meal that's ready in 30 minutes

If you love chicken Parm, you've got to try this easy meatloaf version that cooks up in a muffin pan. Not only are they easier than the traditional dish, but they're gluten-free too.

Gluten-free chicken Parmesan meatloaf cups make a family-friendly meal that's ready in 30 minutes
Image: Brandi Bidot/SheKnows

These mini meatloaves bake up super moist and don't dry out at all. I like to serve them up with some extra Parmesan cheese on top, along with more tomato sauce for dipping. You can also include some freshly baked, gluten-free Italian bread or pasta, but I enjoy mine with fresh zucchini noodles. I love the green color of the zucchini, plus it's a great way to add in extra veggies.

I used ground chicken breast in this recipe, but you can use any cut of chicken and even lean ground turkey if you prefer.

Gluten-free chicken Parmesan meatloaf cups make a family-friendly meal that's ready in 30 minutes
Image: Brandi Bidot/SheKnows

Gluten-free chicken Parmesan meatloaf cups recipe

Yields 6 – 8

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

For the meatloaf cups

  • 1 pound ground chicken
  • 1 cup gluten-free breadcrumbs
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon onion powder
  • 4 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 2 whole eggs
  • 1/2 cup tomato pasta sauce

For serving

  • Fresh zucchini noodles or cooked gluten-free pasta
  • 1 cup tomato pasta sauce
  • 1 cup shredded mozzarella cheese
  • Fresh chopped basil or parsley, for garnish
  • Extra Parmesan cheese

Directions:

  1. Heat the oven to 350 degrees F, and spray a muffin pan with nonstick cooking spray.
  2. In a bowl, combine the chicken, breadcrumbs and all the remaining ingredients for the chicken.
  3. Mix well, and spoon the mixture into the muffin cups, firmly pressing down.
  4. Spoon the remaining tomato sauce on top of each chicken cup, and sprinkle with shredded mozzarella cheese.
  5. Bake uncovered for 20 minutes or until the juices from the chicken run clear.
  6. Arrange the zucchini noodles or cooked gluten-free pasta on a plate. Add the chicken cups, and garnish with fresh basil or parsley and extra Parmesan cheese, if desired.
  7. Best served warm.
gluten-free friday
Image: SheKnows

More chicken Parmesan recipes

Chicken Parmesan zucchini boats
Inside-out chicken Parmesan
Chicken Parmesan snack sticks

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