Chicken Parmesan Meatloaf Cupcakes by Bevcooks

Chicken Parmesan Meatloaf Cupcakes by Bevcooks

You know what seems to be all the rage in restaurants these days? Fusion, or the combining of several separate cuisines into one dish. I’m good with that. Meatloaf and Chicken Parmesan are two of my favorite comfort foods, and I loved the idea of combining them.


Several days ago, I came across this amazing article at about turning a full meatloaf into mini meatloaf “cupcakes” is perhaps one of the best kitchen hacks I’ve ever been taught for two reason: A) Anything is better in cupcake form and B) the meatloaf just cooks so much faster! Plus the kids are always more willing to try new foods when it’s in a familiar shape. Plus, you get to transform your kitchen into the next great Italian-American fusion restaurant! Look at you, being all hip and fancy.

Chicken Parmesan Meatloaf Cupcakes


  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce
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Please look preparation method at :

table spoon

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