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
