How to Make Chicken Parmesan Mini Meatloaves

Ingredients

• 1½ pounds ground chicken
• ¾ cup finely chopped mushrooms
• ½ cup grated Parmesan cheese (or nutritional yeast if dairy-free)
• ¼ cup marinara sauce, plus extra for serving
• ½ cup chopped fresh basil leaves, plus extra whole leaves for garnish
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano leaves
• 1 clove garlic, smashed to a paste
• 1½ cups shredded mozzarella or fontina cheese, plus extra for the top (omit for dairy-free)

1. Preheat the oven to 350°F. Grease six 4 by 2-inch mini loaf pans.
2. In a large bowl, mix together the ground chicken, mushrooms, Parmesan, marinara sauce, and basil. Season with the Italian seasoning, oregano, and garlic, then mix in the shredded cheese.
3. Press the mixture into the greased mini loaf pans. Bake for 20 minutes or until the internal temperature of the meatloaves reaches 160°F. Remove from the oven and sprinkle the tops with shredded cheese, then return to the oven and bake just until the cheese is melted, about 2 minutes. Serve on top of additional marinara sauce, garnished with fresh basil leaves.
4. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.