Chicken Parmesan Meatloaf Muffins

I've been craving "comfort food" and found these little beauties on Emily Bites and thought I'd share.  They're 147 calories each and a ton of protein.  We're having them tonight with a big salad, roasted squash, and mixed berries w/ fat free whipped cream for dessert.  It feels like a "cheat meal" to me and a fun way to end a successful first week!

Chicken Parmesan Meatloaf Muffins
Source: adapted from What’s Cookin’ Chicago?

Ingredients:
1 ½ lbs raw ground chicken breast (if you have trouble finding ground chicken that is breast meat only, do what I do and throw the same weight of boneless, skinless chicken breasts into the food processor and run until ground)
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
Optional: dried parsley, oregano or basil for garnish

Directions:
1. Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.

Yields 12 muffins. WW P+: 4 per muffin or 7 P+ for 2 muffins (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per muffin from myfitnesspal.com: 147 calories, 6 g carbs, 5 g fat, 18 g protein, 0 g fiber