Garlic Parmesan Chicken Meatloaf

• servings: 4

Ingredients

1 pound ground chicken breast (use lean or extra-lean for fewer points)

1/2 cup grated Parmesan cheese (consider reduced-fat Parmesan if available)

1/2 cup whole wheat breadcrumbs (or use panko breadcrumbs for a lighter option)

1/4 cup finely chopped parsley

3 garlic cloves, minced

1 egg, beaten

1 tsp dried oregano

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1/4 cup unsweetened almond milk (for lower points, or use skim milk)

2 tbsp olive oil (optional: use cooking spray to reduce points further)

1/4 cup grated mozzarella cheese (optional; consider reduced-fat or skip for fewer points)

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Mixture:

In a large bowl, mix together the ground chicken, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, beaten egg, dried oregano, salt, and black pepper until well combined.

Slowly add in the unsweetened almond milk (or skim milk) and mix until the ingredients are just combined.

Shape the Loaves:

Divide the mixture into four equal portions and shape each portion into a mini loaf.

Prepare for Baking:

Place the mini meatloaves on a lightly greased or parchment-lined baking sheet. Drizzle the olive oil over the tops of the loaves (or use cooking spray to keep it lighter).

If using, sprinkle the grated mozzarella cheese on top of each loaf.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the meatloaves reaches 165°F (74°C) and the tops are golden brown.