Meat cupcakes with a side of spuds

"Those look like meat cupcakes!" They sure did - but the didn't taste like it at all - thankfully. Another new recipe - another winner. One of my favorite parts of making something new for my family is when my kids ask for more of it. Nicholas was all about these Mini Turkey Meatloaves.
The Raatjes house is attempting to eat slightly healthier these days and chicken and turkey have been on the menu even more recently. These meatloaves can easily be made with chicken, turkey, or even beef. I used turkey since that's what they had at the store. I used an ice cream scoop to make sure each was evenly sized so they baked evenly. Too big - chance of the Sam and Ella - too small, chance of drying it out and making a hockey puck of nasty. These baked up beautifully and lifted right out of the pan. A bag of frozen veggies and some instant mashed potatoes and we were eating dinner. Bronwyn even made some crescent rolls. She was in need of some smiles so she was in charge of the crescent rolls - not Andy. You see... Andy has a hard time with the pictures on the package and can't figure out which end to roll from - Bronwyn? She's got it figured out! My kids LOVE carbs and bread - all.of.it. So they were a giant hit - until Bernard stole one - but that's an entirely different sort of problem.

Meatloaf Chicken Parmesan
Ingredients
1 ½ lb raw ground chicken breast
1 large egg
1 egg whites
6 tbsp dried breadcrumbs
¾ teaspoon dried basil
¾ teaspoon dried thyme
¾ teaspoon oregano
2 chopped garlic cloves
½ a small onion, grated or chopped small
¾ teaspoon of salt
1/3 teaspoon of black pepper
¾ cup of Parmesan cheese
¾ cup of pasta sauce
¾ cup of shredded Mozzarella cheese with 2% fat reduction
dried parsley, oregano or basil (Optional)

Pre-heat the oven to 350°. Use a cooking spray to mist slightly a muffin tin before setting it aside.
Put into a large bowl the following ingredients: ground chicken, egg whites egg, breadcrumbs, basil, thyme, garlic, oregano, onion, salt, pepper and Parmesan cheese and mix lightly together. Do not over handle.
Introduce an equal amount of meat mixture into each one of 12 cups of the prepared muffin tin.
Pour the same amount of pasta sauce over the tops of each muffin.
After 20 minutes of baking, remove from the oven.
Each muffin should be topped with about a tablespoon of shredded cheese before re-introducing it into the oven for 2 or 3 minutes until the cheese melts.