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- 1 pound ground chicken - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped onion - 2 cloves garlic, minced - 1 large egg To start, you'll need ground chicken as the main protein. This meat stays moist and flavorful. The grated Parmesan adds a nice cheesy touch. Chopped onion and minced garlic bring depth and aroma to the mix. Finally, the egg acts as a binder, helping everything come together. - 1/2 cup breadcrumbs - 1 tablespoon Worcestershire sauce - 1 teaspoon dried Italian herbs - Salt and pepper to taste Next, the breadcrumbs are essential. They help keep the meatloaf light and fluffy. Worcestershire sauce adds a savory punch. Dried Italian herbs infuse the dish with classic flavors. Don't forget salt and pepper! They enhance every bite. - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon apple cider vinegar - Fresh parsley, finely chopped (for garnish) The glaze is where the magic happens! Ketchup gives a sweet and tangy base. Brown sugar enhances the sweetness, while apple cider vinegar adds a slight zing. The fresh parsley is perfect for a pop of color and freshness on top. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, line a baking sheet with parchment paper. This helps keep the meatloaves from sticking. It also makes cleaning up easier. In a large bowl, add 1 pound of ground chicken. Then, mix in 1/2 cup of breadcrumbs. Next, add 1/4 cup of grated Parmesan cheese and 1/4 cup of finely chopped onion. Don’t forget 2 cloves of minced garlic. Crack in 1 large egg, then pour in 1 tablespoon of Worcestershire sauce and 1 teaspoon of dried Italian herbs. Add salt and pepper to taste. Use your hands or a spoon to blend everything well. Make sure it’s mixed evenly. Now, divide the chicken mixture into eight equal parts. Shape each part into mini meatloaves. Place them on the lined baking sheet, making sure to space them out. In a small bowl, whisk together 1/4 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar. This will be your tasty glaze. Brush the glaze over the tops of each meatloaf. Make sure they are coated well for extra flavor. Place the baking sheet in the preheated oven. Bake the meatloaves for 25 to 30 minutes. To check if they are done, use a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures they are safe to eat. After baking, take the meatloaves out of the oven. Let them rest for about 5 minutes. This helps keep them moist. Before serving, sprinkle fresh parsley on top. This adds color and a fresh taste. Enjoy your mini glazed chicken meatloaves! To keep your mini meatloaves juicy, use ground chicken with some fat. The fat adds moisture and flavor. Don't overmix your meat mixture; this can make them tough. Form your meatloaves gently and avoid packing them too tightly. A little air helps them stay moist while baking. Seasonings can make or break your meatloaves. I love using finely chopped onions and minced garlic for depth. Don’t skip the Worcestershire sauce; it adds a savory kick. Italian herbs bring a fresh taste. You can also try adding crushed red pepper for a slight heat. If your meatloaves are dry, check your cooking time. Overbaking can lead to dryness. Use a meat thermometer to ensure they reach 165°F. If they fall apart, your mix may need more binding. Try adding an extra egg or a bit more breadcrumbs. For too much grease, use leaner chicken or drain excess fat before serving. Pro Tips Use a Meat Thermometer: Ensure your mini meatloaves are cooked perfectly by checking that the internal temperature reaches 165°F (74°C). This guarantees they are safe to eat and remain juicy. Customize the Glaze: Feel free to experiment with different flavors in your glaze. Adding a bit of hot sauce or smoked paprika can give your meatloaves a unique twist! Chill the Mixture: For easier handling, consider chilling the meat mixture in the refrigerator for about 15 minutes before shaping them into loaves. This helps them maintain their shape during baking. Leftover Options: If you have any leftovers, these mini meatloaves make great sandwiches or can be sliced and added to salads for a protein boost. {{image_4}} You can switch ground chicken for other proteins. Ground turkey works well and keeps things light. You can also try ground beef for a richer flavor. If you want to go meatless, use lentils or beans. They add fiber and protein too. The glaze is key to a tasty meatloaf. You can change it up easily. Instead of ketchup, try BBQ sauce for a smoky taste. A honey mustard mix adds sweetness and tang. For a spicy kick, mix in some hot sauce. Each option gives a new twist to the dish. Boost nutrition and flavor by adding veggies. Chop up bell peppers or carrots and mix them in. Spinach or zucchini also adds moisture and a fresh taste. If you love cheese, try adding mozzarella inside the meatloaf. It melts and gives a gooey, delicious center. To keep your leftover mini glazed chicken meatloaves fresh, place them in an airtight container. You can also wrap them tightly in plastic wrap or aluminum foil. Store the meatloaves in the fridge for up to three days. This helps maintain their flavor and texture. When you’re ready to enjoy your meatloaves, preheat your oven to 350°F (175°C). Place the meatloaves on a baking sheet. Cover them loosely with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. You can also microwave them for a quick option. Just place a meatloaf on a microwave-safe plate and heat for 1-2 minutes. If you want to save some meatloaves for later, freezing is a great option. Allow the meatloaves to cool completely. Wrap each one tightly in plastic wrap, then in foil. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. To reheat, simply thaw in the fridge overnight before following the reheating guidelines. Yes, you can use ground turkey instead of ground chicken. Turkey has a similar texture and flavor. It will still taste great in this recipe. Just make sure to check the cooking time. Turkey may need a few extra minutes to cook through fully. Mini meatloaves can last in the fridge for 3 to 4 days. Store them in an airtight container to keep them fresh. This makes it easy to enjoy leftovers throughout the week. Absolutely! You can mix the ingredients and shape the meatloaves a day in advance. Cover them and keep them in the fridge until you are ready to bake. This saves time on busy nights. There are many great sides to serve with mini meatloaves. Here are a few ideas: - Mashed potatoes - Steamed vegetables - Rice pilaf - Side salad - Roasted sweet potatoes These sides complement the flavors and make your meal complete. Enjoy! This article covered how to make mini glazed chicken meatloaves using simple ingredients. You learned about the key items and steps involved in prepping, mixing, shaping, and baking. I also shared tips for adding flavor and ensuring juiciness. Don't forget about the variations and storage tips to keep these meatloaves fresh. Experiment with different proteins and glazes to suit your taste. Enjoy this delicious dish any day of the week!

Mini Glazed Chicken Meatloaves

Delicious mini meatloaves made with ground chicken and topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • 0.25 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  • In a sizable mixing bowl, add the ground chicken, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, egg, Worcestershire sauce, dried Italian herbs, as well as a pinch of salt and pepper. Use your hands or a spoon to blend the ingredients thoroughly until the mixture is uniformly combined.
  • Once mixed, divide the chicken mixture into eight equal portions. Shape each portion into a mini meatloaf and place them evenly spaced on your prepared baking sheet.
  • In a separate small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until the mixture is smooth and well-blended. This creates a delightful glaze for your meatloaves.
  • Generously brush the glaze over the tops of each mini meatloaf, ensuring that they are well coated for added flavor.
  • Bake the meatloaves in the preheated oven for 25-30 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) for safe consumption.
  • After baking, remove the meatloaves from the oven and allow them to rest for about 5 minutes. This resting period helps retain moisture.
  • Prior to serving, sprinkle the freshly chopped parsley over the mini meatloaves for a burst of color and freshness.

Notes

Serve with a light salad or vegetable side for a complete meal.
Keyword chicken, glazed, meatloaf