Mini Chicken Meatloaf Muffins with Hidden Veggies
Mini Chicken Meatloaf Muffins with Hidden Veggies
Ingredients
For the Meatloaf Muffins
- 1 pound ground chicken, lean
- 1 egg, large
- 1/2 cup panko breadcrumbs
- 1 carrot, medium, finely grated
- 1 zucchini, small, finely grated and squeezed dry
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon light brown sugar, packed
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dry mustard
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, grated carrot, grated zucchini (ensure excess moisture is squeezed out), minced yellow onion, minced garlic, Worcestershire sauce, dried parsley, salt, and black pepper. Mix gently but thoroughly with your hands until all ingredients are well combined, being careful not to overmix.
⏱️ 10 min
- 3
Divide the meatloaf mixture evenly among the 12 muffin cups. Gently press down to form compact mini meatloaves.
⏱️ 5 min
- 4
Bake the mini meatloaves for 15 minutes.
⏱️ 15 min•🌡️ 375
- 5
While the meatloaves are baking, prepare the glaze. In a small bowl, whisk together the ketchup, light brown sugar, apple cider vinegar, and dry mustard until smooth.
⏱️ 3 min
- 6
After 15 minutes of baking, remove the muffin tin from the oven. Spoon or brush a generous amount of the prepared glaze over the top of each mini meatloaf.
⏱️ 2 min
- 7
Return the muffin tin to the oven and continue baking for another 8-10 minutes, or until the internal temperature of the meatloaves reaches 165°F and the glaze is slightly caramelized.
⏱️ 10 min•🌡️ 375
- 8
Remove from the oven and let the mini meatloaves rest in the muffin tin for 5 minutes before carefully removing them. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Meatloaf Muffins with Hidden Veggies
Ingredients
For the Meatloaf Muffins
- 1 pound ground chicken, lean
- 1 egg, large
- 1/2 cup panko breadcrumbs
- 1 carrot, medium, finely grated
- 1 zucchini, small, finely grated and squeezed dry
- 1/4 cup yellow onion, finely minced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon light brown sugar, packed
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dry mustard
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup standard muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, grated carrot, grated zucchini (ensure excess moisture is squeezed out), minced yellow onion, minced garlic, Worcestershire sauce, dried parsley, salt, and black pepper. Mix gently but thoroughly with your hands until all ingredients are well combined, being careful not to overmix.
⏱️ 10 min - 3
Divide the meatloaf mixture evenly among the 12 muffin cups. Gently press down to form compact mini meatloaves.
⏱️ 5 min - 4
Bake the mini meatloaves for 15 minutes.
⏱️ 15 min•🌡️ 375 - 5
While the meatloaves are baking, prepare the glaze. In a small bowl, whisk together the ketchup, light brown sugar, apple cider vinegar, and dry mustard until smooth.
⏱️ 3 min - 6
After 15 minutes of baking, remove the muffin tin from the oven. Spoon or brush a generous amount of the prepared glaze over the top of each mini meatloaf.
⏱️ 2 min - 7
Return the muffin tin to the oven and continue baking for another 8-10 minutes, or until the internal temperature of the meatloaves reaches 165°F and the glaze is slightly caramelized.
⏱️ 10 min•🌡️ 375 - 8
Remove from the oven and let the mini meatloaves rest in the muffin tin for 5 minutes before carefully removing them. Serve warm.
⏱️ 5 min