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Chicken Parmesan Meatloaf Bites

February 20, 2013

I remember the first time we gave Kenya a big slab of meatloaf and he just stared at it totally daunted. Can you imagine what it must be like for a kid to see an enormous portion of food on their plate? It helped me to realize that size really does matter, especially when it comes to kids willing and wanting to try certain foods.

You can absolutely make this zesty meatloaf in an 8 x 4 inch pan, but baked into individual bites, just two or three are a perfectly portioned meal for a toddler or kid. These mini meatloaf bites with just a dot of ketchup on top will satisfy everyone!

This post is part of Food Network's Comfort Food Feast. Check out all the post from these talented bloggers:

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Napa Farmhouse 1885: My Mom's Meatloaf (Connie's)
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Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf

FN Dish: For the Love of Meatloaf

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Chicken Parmesan Meatloaf Bites  (makes 30 bites)

  • Prep Time:10 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 1 pound ground chicken
  • 1 garlic clove, minced
  • 1 small onion, diced
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup marinara sauce
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon salt

Preparation

  1. 1. Preheat oven to 375°F.
  2. 2. In a large bowl, mix together all ingredients to thoroughly combine.
  3. 3. Pack greased mini muffin cups with the mixture. Fill to the top as they will shrink a bit during cooking.
  4. 4. Bake for 15-20 minutes, or until golden and cooked through.
  6. Note: For a full size meatloaf, press mixture into a 9x5 loaf pan and bake for 50 minutes.
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Comments






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  1. Amanda

    May 14, 2013 at 5:40 am

    Reply

    Just made these tonight! SO GOOD! Lots of flavour, lots of complements and so easy! Thank you so much~will make these again and again!

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  3. sheva

    April 29, 2013 at 8:52 pm

    Reply

    can i omit the cheese with it still tasting good?

    • catherine

      April 30, 2013 at 3:39 pm

      Reply

      You can, but it adds TONS of flavor! If you omit it then I would suggest adding a little extra salt for more flavor!

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  5. D

    April 20, 2013 at 11:02 pm

    Reply

    This is a great recipe! The meatloaf bites came out very moist and tasty. My son loved them and gobbled down 5 at a time. I froze a bunch of them and they reheated beautifully.

    They were a little onion-heavy for my taste but my son didn’t complain.

  6. LauraU

    April 19, 2013 at 3:41 pm

    Reply

    Any idea what I could use instead of parmesan? My daughter has issues with cheese. Thanks!

  7. Lois Witmer

    April 17, 2013 at 2:24 pm

    Reply

    I really enjoy your recipes and would like to be on your mailing list

  8. Ruth Pinnell

    April 15, 2013 at 8:18 am

    Reply

    New favorite recipe with the whole family – super easy to make and we all liked them. I made these when the recipe first posted, and tucked them in the freezer for a quick dinner. Just now remembered them and enjoyed with tortellini and a simple marinara sauce. They froze perfectly, and I reheated them for about 12 min in a 350 degree oven. Worked great.

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  10. Risa

    April 3, 2013 at 5:17 pm

    Reply

    Another Weelicious home run! I followed the recipe exactly but used leftover home made pasta sauce that had mushrooms and spinach instead of plain marinara. My son loved them! He repeatedly said mmm, mmm and rubbed his tummy as he polished off 3 muffins! I love a recipe that can be thrown together before the oven finishes preheating and tastes great!

  11. Kristen

    March 27, 2013 at 1:26 pm

    Reply

    Do you know what happens if you leave out the egg? I NEED recipes like this but my son has an egg allergy…I don’t give him the substitute either :-/ would something like applesauce be a good binding agent maybe??

    • catherine

      March 28, 2013 at 10:15 am

      Reply

      I haven’t tested it without the egg, but since it contains breadcrumbs and marinara sauce, I think they might still hold together okay without the egg. I’ve also heard that people soak oats or breadcrumbs in milk, squeeze out the excess liquid and then use that as an egg replacer in meatloaf! Might be worth a try! Let me know how it turns out!

  12. Monica

    March 27, 2013 at 12:53 pm

    Reply

    I’m making this tonite and I’m super excited!! Can these be frozen for a quick meal option later? Would u freeze before or after cooking? How long would u think before it spoils in the freezer? Thanks… love your recipes! Made a whole chicken in the crock pot a few days ago, it was amazingly easy & moist!!!!! – mama to an 11th month old who loves to eat!

    • catherine

      March 27, 2013 at 1:17 pm

      Reply

      I would freeze after baking, and I don’t freeze things for longer than 4 months!

  13. Noah & Aaron's Mommy

    March 24, 2013 at 2:49 pm

    Reply

    I noticed that you don’t add salt and pepper to your recipes. I love it actually as I am trying to lower my sodium intake. I just want to make sure that you left them out on purpose and that the recipe listed will produce the expected result.

    • catherine

      March 25, 2013 at 11:16 am

      Reply

      I don’t use pepper as it is too spicy for my kids! I add small amounts of salt to enhance the flavor of the dishes, but I try to keep it as small an amount as possible. For instance, this recipes calls for 1/2 teaspoon of salt! I test, taste, and feed my kids all the recipe that I put up here so before I’ve shared them with the world I already know that I like the taste and so do my kids!

  14. Stephanie Williams

    March 21, 2013 at 6:37 pm

    Reply

    These were awesome…husband and 4 year old ate 3 apiece! thanks!! So easy too….we love them here in Louisville! Go Cards…

    • Jenn Holbrook

      March 21, 2013 at 7:38 pm

      Reply

      Steph, Thanks for sharing this recipe. I will try them with R & C. Did you use Chicken or Turkey?

  15. Shay

    March 12, 2013 at 10:06 pm

    Reply

    Would it work to put cooked elbow pasta in the mixture as well?

    • catherine

      March 13, 2013 at 11:25 am

      Reply

      That is a very interesting question. I have not ever tried putting pasta into meatloaf!

  16. Nilong Vyas

    March 9, 2013 at 3:09 pm

    Reply

    I think a good vegetarian option would be to use quinoa instead of chicken

  17. Mabel

    March 7, 2013 at 6:57 pm

    Reply

    How long should I bake if I use ground beef and larger muffin cups? Also, I do not have marinara sauce. Can I use the Ragu pasta sauce instead?

  18. lish875

    March 6, 2013 at 4:45 pm

    Reply

    I made these today with ground turkey and they were absoultely delicious!! Thank you for this super easy recipe! :)

  19. Amber

    March 1, 2013 at 4:17 pm

    Reply

    These were a huge hit at my house!! Thanks for all your great recipes!!

  20. vannietakase

    February 26, 2013 at 11:09 pm

    Reply

    how can you tell when they are completely done?

    • catherine

      February 27, 2013 at 12:58 pm

      Reply

      Ground chicken should be cooked to 165 degrees fahrenheit! You can also tell if you open one up and it doesn’t “bleed” or the juices run clear.

  21. jeankao

    February 26, 2013 at 6:36 pm

    Reply

    do you think i could add finely chopped zucchini to this? would it need more or less of any other ingredient since im adding another solid into the mix?

    • catherine

      February 26, 2013 at 6:41 pm

      Reply

      You could probably add half a cup with no problem or other adjustments needed! I would squeeze out some of the liquid first, though!

  22. Lesley

    February 26, 2013 at 7:40 am

    Reply

    I made this last night and 4 kids ate it with no complaints or fussing at all. My husband and I even ate some! What a great recipe. Thanks so much!!!

  23. Melissa

    February 26, 2013 at 12:53 am

    Reply

    Do you mix the marinara sauce in with all of the other ingredients?

    • catherine

      February 26, 2013 at 1:05 pm

      Reply

      Yes! You mix together all the ingredients!

  24. Melissa

    February 25, 2013 at 6:49 pm

    Reply

    Would you be able to make this same recipe in a regular sized loaf pan? If so, do you need to change anything? How long would it need to cook?

    • catherine

      February 26, 2013 at 1:08 pm

      Reply

      Yes, you can do this in a regular sized loaf pan! Keep the recipe the same, just increase the cooking time to about 50 minutes!

      • Melissa

        February 26, 2013 at 1:59 pm

        Reply

        Thank you! I can’t wait to try this recipe.

  25. Queenie

    February 24, 2013 at 8:17 pm

    Reply

    This meatloaf was fantastic, and my very picky 3 year old ate it!!! Thank you, thank you, thank you. I can’t wait to try more of your recipes. By the way, I used oatmeal in lieu of breadcrumbs, and it was perfect–my husband was surprised when I told him, because it isn’t noticeable at all.

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