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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with aluminum foil.
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3
Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
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4
Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
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5
Place the egg in a large bowl and beat it with a fork to break it up.
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6
Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper.
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7
Using clean hands, mix everything until combined (dont squeeze or overwork the mixture).
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8
Divide the mixture among the wells of the muffin pan.
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9
Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them.
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10
Smooth out the tops of the muffins.
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11
Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
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12
Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 25 minutes.
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13
Meanwhile, heat the tomato or marinara sauce and keep it warm.
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14
When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes.
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15
Remove the baking sheet to a wire rack and let cool for 5 minutes.
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16
Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins.
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17
Serve immediately with the tomato or marinara sauce.
