These are juicy, cheesy mini meatloaves — golden-browned tops with melted mozzarella, garlic Parmesan flavor, and herbs. They’re an easy, portion-controlled, high-protein dinner that’s family-friendly and low-carb.
Why You’ll Love This Recipe
- Golden, cheesy tops and juicy chicken exactly like your photo
- Extremely high protein and flavorful
- Individual portions bake quickly
- Great for meal prep and leftovers
- Keto and diabetic-friendly
Ingredients (Makes 6 meatloaves)
- 1 lb (450g) ground chicken
- ½ cup (50g) grated Parmesan cheese
- ½ cup (50g) shredded mozzarella cheese
- 1 large egg
- 2 tbsp almond flour or crushed pork rinds (for binding)
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- Optional: extra mozzarella on top for more cheese pull
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or small baking dish.
- In a large bowl, mix ground chicken, Parmesan, egg, almond flour, garlic, Italian seasoning, salt, pepper, and parsley until well combined (don’t overmix).
- Divide mixture into 6 portions and shape into small loaves or press into muffin cups. Top with extra mozzarella if desired.
- Bake 20–25 minutes until internal temperature reaches 165°F (74°C) and tops are golden.
- Let rest 5 minutes before serving. Garnish with extra herbs if desired.
Prep Time: 10 minutes Bake Time: 20–25 minutes Total Time: 30–35 minutes
Nutrition (Per Meatloaf)
- Calories: ~220
- Protein: 28g (very high)
- Total Carbs: 2g
- Net Carbs: 2g
- Fat: 12g
