All the comfort of meatloaf in perfectly portioned mini form — and they bake in half the time. These mini chicken meatloaves are juicy, flavorful, and ideal for meal prep: grab one (or three) for a high-protein lunch all week.
Ingredients
- 1 1/2 lbs ground chicken
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons ketchup, plus more for glaze
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (for glaze)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin well.
- Mix: Combine the ground chicken, breadcrumbs, Parmesan, eggs, milk, onion, garlic, ketchup, Worcestershire, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Fill the tin: Divide the mixture evenly among the muffin cups, mounding slightly. Stir the extra ketchup with brown sugar and brush over each mini loaf.
- Bake: Bake 25-30 minutes until the glaze is caramelized and the internal temperature reaches 165°F (74°C).
- Rest and serve: Let cool 5 minutes in the tin, then run a knife around the edges and lift out. Serve with mashed potatoes or in lunch boxes.
Pro tip: These are meal-prep gold — they keep 4 days in the fridge and reheat in 90 seconds. Double the batch and freeze half; they thaw overnight in the fridge.
Estimated nutrition per serving (3 mini loaves): 450 calories, 44g protein, 20g fat, 18g carbohydrates.
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