prep time: 10 minutes
cook time: 22 minutes
yield: 6 servings
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)
INSTRUCTIONS
- Preheat the oven to 350°F. Grease six 4 by 2-inch mini loaf pans.
- 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.
- 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.
STORAGE
- 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.
