Chicken Parmesan Mini

Meatloaves

prep time: 10 minutes cook time: 22 minutes yield: 6 servings

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)

1. Preheat the oven to 350°F. Grease six 4 by 2-inch
   mini loaf pans.


2. 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.


3. Press the mixture into the greased mini loaf pans.