Mozzarella Stuffed Chicken Meatloaf Muffins

 While I am still avoiding red meat, lean proteins such as chicken, fish and seafood have been benefitting me a lot on my health journey. As I've slowly added meat back into my diet, I have been looking for new and different ways to make chicken to keep my meals interesting rather than monotonous. These meatloaf muffins are a healthier version of the traditional comfort food - with lean organic ground chicken, mozzarella cheese (which is naturally low in lactose), and flavorful marinara. Pair a few of these with your favorite veggies for a well balanced & delicious dinner.

ingredients

2 pounds of ground chicken

1/2 cup almond flour

1/2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp mediterranean blend seasoning

1/2 tsp crushed red pepper flakes

jar of marinara sauce (RAO brand is my go-to)

3 mozzarella mini babybel cheese rounds

1 cup shredded mozzarella cheese

directions

{1}

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with non-stick spray and set aside.

{2}

Cut babybel cheeses into quarters. 

{3}

In a large bowl, combine ground chicken, almond flour, olive oil, and seasonings of your choice. Mix thoroughly.

{4}

Using clean hands, scoop a handful of meatloaf mixture, and place one quarter of babybel cheese in the center and cover completely. Put the stuffed meatloaf into muffin tin and smooth the top to flatten. Repeat until all 12 meatloaf muffins are assembled.

{5}

Cover each muffin with about 1 tbsp of marinara. Bake for 30 minutes until edges are browned.

{6}

Remove from oven. Sprinkle shredded mozzarella on each muffin. Bake again for 5 minutes, until cheese is melted.

{7}

Let the meatloaves set in muffin tins for a few minutes before serving and digging in to enjoy the melty-cheesy goodness!