Baked Garlic Parmesan Chicken Mini Meatloaves: A Flavorful Twist on a Classic Favorite

Serving: These mini meatloaves are perfect for individual servings, making them great for portion control. Pair them with roasted vegetables or a side salad for a well-rounded meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or place them back in the oven at 350°F (175°C) for about 10 minutes.
Variations:

Add Veggies: For added nutrition, you can mix in finely chopped vegetables such as spinach, zucchini, or bell peppers to the meatloaf mixture.
Spicy Kick: Add some red pepper flakes or a dash of hot sauce to the meat mixture for a little heat.
Bacon: For extra flavor, crumble some cooked bacon into the mixture before baking.
Cheese Variety: Swap out the mozzarella for cheddar, gouda, or provolone for a different cheesy experience.
FAQ:
Q: Can I use ground turkey instead of chicken?
A: Yes! Ground turkey is a great substitute for ground chicken and will work well in this recipe.

Q: Can I make the mini meatloaves ahead of time?
A: Yes! You can prepare the meatloaf mixture and shape the mini loaves a day in advance. Cover them and store them in the refrigerator until you’re ready to bake.

Q: Can I freeze these mini meatloaves?
A: Absolutely! To freeze, place the baked mini meatloaves on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or airtight container and store for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 25-30 minutes.

These Baked Garlic Parmesan Chicken Mini Meatloaves offer a delicious and healthier take on a classic dish. With a flavorful garlic-Parmesan crust and tender, juicy chicken inside, they are sure to be a family favorite for years to come!