Say hello to your new weeknight wonder: Mini Glazed Chicken Meatloaves! These adorable, individual-sized meatloaves are juicy, packed with flavor, and finished with a sweet-tangy glaze no one can resist. The muffin-tin method makes them extra tender and ensures every serving gets its own irresistible caramelized top. Whether you want a kid-friendly dinner or a creative spin on the classic comfort dish, these Mini Glazed Chicken Meatloaves are guaranteed to bring smiles to your table.
Ingredients You’ll Need
The beauty of these Mini Glazed Chicken Meatloaves lies in their simple ingredient list—each staple item brings something special, from juicy tenderness to pops of savory flavor. Here’s why every element matters:
- Ground chicken: The star ingredient, lending a lighter, leaner profile but still staying incredibly moist in these mini meatloaves.
- Breadcrumbs: Essential for binding everything together and keeping the texture soft rather than dense.
- Egg: Acts as a binder, helping your Mini Glazed Chicken Meatloaves hold their shape while baking.
- Milk: Adds moisture, ensuring every bite is juicy and never dry.
- Finely chopped onion: Delivers a sweet aroma and extra flavor depth as they cook inside the meatloaf.
- Minced garlic: Just two cloves infuse an irresistible, savory note that brings the whole mixture alive.
- Ketchup (meatloaf): Adds both sweetness and tang, complimenting the chicken and balancing the spices.
- Worcestershire sauce: Offers a hit of umami for that craveable, rich taste.
- Dried parsley: Lends color and a hint of freshness, making the meatloaves visually appealing.
- Salt: Enhances all the flavors—don’t skimp!
- Black pepper: Adds a gentle hint of warmth to the whole mixture.
- Glaze ketchup: The base of your sweet and sticky topping that caramelizes in the oven.
- Brown sugar (glaze): Brings a deep, molasses-y sweetness that’s pure magic under the broiler.
- Dijon mustard (glaze): The little kick that gives the glaze its personality without overpowering.
How to Make Mini Glazed Chicken Meatloaves
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Give a standard muffin tin a quick mist of nonstick spray or a light coating of oil; this will make removing the Mini Glazed Chicken Meatloaves effortless and keep clean-up a breeze. That extra bit of care means every meatloaf pops out beautifully browned and intact.
Step 2: Mix the Meatloaf Base
Grab a large mixing bowl and add in the ground chicken, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, parsley, salt, and black pepper. Gently mix everything together, taking care not to overwork the mixture—just fold until combined. This step helps achieve that perfectly tender, juicy texture you want in every bite of Mini Glazed Chicken Meatloaves.
Step 3: Shape and Fill
Evenly divide the chicken mixture into eight portions, and press each gently into a prepared muffin cup. Don’t pack them down too firmly—just enough to help them hold together while staying soft inside. Using a muffin tin not only gives you perfect mini loaves, but also ensures everyone gets a golden caramelized edge.
Step 4: Whip Up the Glaze
Now comes the fun part! In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard for the glaze. This mixture is bold, sweet, and tangy—all the best parts of classic meatloaf, but in a glossy topping that sets these Mini Glazed Chicken Meatloaves apart. Generously spoon or brush the glaze over the top of each meatloaf.
Step 5: Bake to Perfection
Slide the muffin tin into the preheated oven and bake for 22 to 25 minutes. You’ll know your Mini Glazed Chicken Meatloaves are done when they reach an internal temperature of 165°F (74°C) and the glazed tops look caramelized and sticky. Let the meatloaves rest in the tin for 5 minutes before carefully lifting them out to serve—this short pause locks in the juices and keeps every mini loaf deliciously moist.
How to Serve Mini Glazed Chicken Meatloaves
Garnishes
For a vibrant finish, sprinkle chopped fresh parsley or chives over the tops. A light dusting of cracked black pepper gives a restaurant-worthy touch. If you’re feeling fancy, add a dash of smoked paprika or a few thin slices of green onion to really make your Mini Glazed Chicken Meatloaves pop on the plate.
Side Dishes
These mini meatloaves are right at home alongside creamy mashed potatoes or a fluffy scoop of rice. Roasted vegetables—think carrots, green beans, or broccoli—add color and crunchy contrast. For a lighter meal, pair with a zippy green salad dressed in citrus vinaigrette; the fresh, tangy flavors balance the glaze beautifully.
Creative Ways to Present
Turn these Mini Glazed Chicken Meatloaves into sliders by tucking them into mini buns with crisp lettuce and a swipe of extra glaze. Or arrange them on a platter for a family-style feast, surrounded by colorful veggies. They also make standout lunchbox additions: just pack them cold, sliced in half with a side of dipping sauce for an irresistible, kid-friendly treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Mini Glazed Chicken Meatloaves in an airtight container in the refrigerator. They’ll keep fresh and tasty for up to 3 days. This makes them fantastic for meal prep—just reheat and enjoy a quick, protein-packed lunch or dinner.
Freezing
These meatloaves are perfect for freezing! After cooling completely, wrap each mini loaf individually in plastic wrap or foil. Place all wrapped loaves in a freezer-safe bag or container. They’ll keep their flavor and texture for up to 3 months, ready for those nights when you need a homemade meal with zero effort.
Reheating
To reheat, simply unwrap and place the Mini Glazed Chicken Meatloaves on a baking sheet. Cover loosely with foil and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. For even faster results, microwave on medium power in 30-second intervals until hot. Add a fresh dab of glaze for an extra pop!
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works beautifully in this recipe and offers a similar texture and mild flavor. Just follow the same instructions and enjoy your own twist on Mini Glazed Chicken Meatloaves.
Are these Mini Glazed Chicken Meatloaves gluten-free?
They absolutely can be—just swap in your favorite gluten-free breadcrumbs. Make sure to double-check that all the packaged ingredients, like Worcestershire sauce and mustard, are gluten-free if needed.
How do I know when the meatloaves are done?
The easiest way to check is with an instant-read thermometer. They’re perfectly cooked at 165°F (74°C). The tops should also be caramelized and slightly sticky from the glaze.
Can I make the mixture ahead and bake later?
Yes, you can! Mix and shape the mini loaves, then cover and refrigerate for up to 12 hours before baking. Just add the glaze just before popping them in the oven for best results.
What’s the best way to keep them juicy?
Be careful not to overmix your ingredients, and don’t overbake the loaves! Ground chicken is lean, so gentle mixing and keeping an eye on the baking time are key for ensuring every Mini Glazed Chicken Meatloaf is moist and tender.
Final Thoughts
Mini Glazed Chicken Meatloaves are pure comfort food with a fun, family-friendly twist. Each bite is juicy, bright, and perfectly portioned, making them ideal for sharing (or sneaking seconds). Give these a try—you’ll wonder how you ever settled for regular meatloaf!
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Mini Glazed Chicken Meatloaves Recipe
- Total Time: 40 minutes
- Yield: 8 mini meatloaves
- Diet: Non-Vegetarian
Description
These Mini Glazed Chicken Meatloaves are a delightful twist on the classic meatloaf, perfect for a quick and easy weeknight dinner. The individual portions are not only cute but also cook faster than a traditional meatloaf. The sweet and tangy glaze adds a flavorful finish to these moist and tender chicken meatloaves.
Ingredients
Main Meatloaf:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 tablespoons milk
- ¼ cup finely chopped onion
- 2 cloves garlic (minced)
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze:
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- Divide the mixture evenly into 8 muffin cups, pressing lightly to shape.
- In a small bowl, mix together the glaze ingredients. Spoon or brush the glaze over the tops of each mini meatloaf.
- Bake for 22–25 minutes, or until the meatloaves reach an internal temperature of 165°F (74°C) and the tops are caramelized.
- Let rest for 5 minutes before serving.
In a large bowl, combine ground chicken, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix gently until just combined—do not overmix.
Notes
- These freeze well—cool completely and wrap individually.
- Serve with mashed potatoes or roasted veggies for a complete meal.
- You can swap chicken for ground turkey if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 180
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 75 mg
