Description
This Chicken Parm Mini Meatloaf Muffins recipe transforms classic chicken parmesan flavors into fun, bite-sized meatloaf muffins mixed with pasta and broccoli. A creamy cheddar cheese sauce combines with tender broccoli and pasta for a comforting, family-friendly baked dish that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables & Pasta
- 2 cups medium shell pasta, cooked 2 minutes less than al dente
- 2 cups diced fresh broccoli
Cheese Sauce
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and blanch broccoli: Preheat your oven to 350°F (175°C). Meanwhile, blanch the diced broccoli in boiling water for 2 minutes, then immediately transfer it to an ice bath to stop the cooking. Drain the broccoli thoroughly.
- Make cheese sauce: In a pot, melt the salted butter over medium heat. Whisk in the all-purpose flour until the mixture is smooth and cook for 2 minutes to form a roux. Gradually whisk in the whole milk along with kosher salt, ground black pepper, garlic powder, and a pinch of ground nutmeg. Continue cooking for 5-7 minutes, whisking constantly until the sauce thickens.
- Combine ingredients: Remove the pot from heat and stir in 2 cups of the shredded sharp cheddar cheese until melted and smooth. Then fold in the cooked pasta and blanched broccoli until well combined.
- Bake: Pour the mixture into an 11×7 inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese and the seasoned panko bread crumbs evenly on top. Bake uncovered in the preheated oven for 20 minutes until the top is golden and bubbly.
- Serve: Let the baked dish cool slightly before serving immediately for best taste and texture.
Notes
- Do not overcook the pasta; it should be slightly under al dente to avoid mushiness after baking.
- Blanching the broccoli helps keep its bright color and tender-crisp texture.
- You can switch sharp cheddar for other cheeses like mozzarella or a blend for variation.
- Use seasoned panko for extra flavor and crunch; plain panko can be seasoned with Italian herbs and garlic powder if desired.
- This dish can be made ahead and refrigerated; reheat covered in the oven to maintain moisture.
