1 large egg
2 lbs 93% lean ground chicken
1 garlic clove, minced
1 cup reduced sodium marinara sauce, divided
1 cup whole wheat panko breadcrumbs
⅓ cup grated parmesan cheese
¼ cup finely chopped yellow onion
2 tbsp chopped fresh basil and/or parsley plus additional for garnish (optional)
⅛ tsp crushed red pepper
⅓ cup shredded reduced fat mozzarella cheese
1
Preheat oven to 350°. Spray an 8 well (4 x 2½-inch) mini loaf pan with cooking spray.
2
In large bowl, whisk egg; add chicken, garlic, ¾ cup marinara, breadcrumbs, Parmesan cheese, onion, basil, crushed red pepper and ¼ teaspoon ground black pepper. Gently mix until just combined; divide into prepared wells. Makes about 5 cups.
3
Bake meatloaves 15 minutes; brush tops with remaining ¼ cup marinara and sprinkle with mozzarella cheese. Bake 15 minutes or until internal temperature reaches 165°.
Dietitian Tip: Mix together white beans and a pre-made tomato bruschetta for a delicious side dish.
Ingredients
1 large egg
2 lbs 93% lean ground chicken
1 garlic clove, minced
1 cup reduced sodium marinara sauce, divided
1 cup whole wheat panko breadcrumbs
⅓ cup grated parmesan cheese
¼ cup finely chopped yellow onion
2 tbsp chopped fresh basil and/or parsley plus additional for garnish (optional)
⅛ tsp crushed red pepper
⅓ cup shredded reduced fat mozzarella cheese