Keto Approved Chicken Parm Mini Meatloaf Recipe

Looking for a great comfort food for the chilly months? This is the time of the year that I end up tempted to go back to my old way of eating. Something I used to love to eat was chicken parm with spaghetti. But now that I discovered this keto approved chicken parm meatloaf recipe, I don’t crave it anymore! Serve with a side of zucchini noodles if you wish.

Ingredients

• 2 lbs. Ground Chicken
• 3/4 cup Mozzarella Cheese (shredded)
• 1 cup Grated Parmesan Cheese
• 2 cups Marinara Sauce (no sugar added!)
• 1 teaspoon Garlic Powder
• 1.5 teaspoons Ground Oregano
• 1 tablespoon Italian seasoning
• Zoodles to serve on the side (optional)

You can easily customize this recipe by adding vegetables like mushrooms (my mom’s favorite!) or peppers or onions. Whatever you are in the mood for! As always, I highly recommend purchasing a block of cheese and shredding yourself. I have an attachment for my Kitchen Aid mixer that I use to do this almost daily.

Directions

1. Preheat over to 350 degrees.
2. Combine ground chicken, Parmesan cheese, ground oregano, and Italian seasoning in a large bowl.
3. Mix well.
4. Add 1/2 cup of the shredded mozzarella cheese and mix again.
5. Add 1 1/2 cups of the marinara sauce and mix well.
6. Make 5 to 6 mini meatloaves and place on baking sheet or pan.
7. Top with remaining marinara sauce and mozzarella cheese.
8. Bake for 20 minutes or until cooked through. (ovens vary)

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 5 meatloaves / 4 carbs each

I usually serve with a vegetable side or broccoli or zoodles. If serving with zoodles, I will warm those up with a dab of marinara sauce.

Video Recipe

Check out this video I made so you can see just how easy these are to make. They take less than 5 minutes to prep, making them a great dinner idea for those that are on the go!