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For these tasty mini glazed chicken meatloaves, you will need: - 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped onion - 2 cloves garlic, minced - 1 large egg - 1 tablespoon Worcestershire sauce - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon apple cider vinegar These ingredients come together to create moist and flavorful meatloaves. Ground chicken is lean and takes on flavors well. The breadcrumbs help bind everything. Parmesan cheese adds a nice salty touch. Onion and garlic bring depth to the dish. The Worcestershire sauce adds a savory kick. You can make your mini meatloaves even more appealing with some garnishes. I suggest: - Fresh parsley, chopped This adds a vibrant green color and fresh flavor. You can sprinkle it on top right before serving. It makes the dish look beautiful and adds a pop of taste. Pair these mini meatloaves with great side dishes! I recommend: - Mashed potatoes - Steamed vegetables - A fresh garden salad Mashed potatoes bring comfort, while steamed vegetables add nutrition. A salad can provide crunch and freshness. These sides work well together and make the meal complete. Enjoy your cooking adventure! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This helps your meatloaves cook evenly. While the oven heats, line a baking sheet with parchment paper. This makes clean-up easy and helps the meatloaves not stick. In a large bowl, mix together the ground chicken, breadcrumbs, and Parmesan cheese. Next, add in the finely chopped onion and minced garlic. Crack in one egg, then pour in the Worcestershire sauce. Sprinkle the dried Italian herbs, salt, and pepper over the mix. Use your hands to combine everything well. You want all the flavors to blend nicely. Once mixed, divide the meat mixture into eight equal parts. Shape each part into a mini meatloaf. Place them on the lined baking sheet. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until it’s smooth. Brush this glaze over the top of each meatloaf. This will give them a tasty finish. Now, it’s time to bake! Place the baking sheet in the oven and set a timer for 25-30 minutes. The meatloaves are done when their internal temperature hits 165°F (74°C). This ensures they are safe to eat and fully cooked. After baking, let the meatloaves rest for about 5 minutes. This helps keep them juicy. When ready, garnish with freshly chopped parsley. You can serve them with sides like mashed potatoes or a fresh salad for a complete meal. Enjoy your delicious mini glazed chicken meatloaves! To keep your mini meatloaves moist, use ground chicken with some fat. The fat adds flavor and keeps the meat tender. Mix in breadcrumbs and grated cheese for extra moisture. A large egg helps bind ingredients and adds moisture too. Avoid overmixing; just combine until blended. Boost the taste of your mini meatloaves with fresh herbs. You can add parsley, thyme, or basil for bright flavors. Consider mixing in diced bell peppers or carrots for sweetness and crunch. The Worcestershire sauce adds depth, but you can try soy sauce for a twist. Topping them with a tasty glaze, like a mix of ketchup, brown sugar, and apple cider vinegar, takes them to a new level. One common mistake is overcooking. Use a meat thermometer to check for 165°F. This ensures juicy meatloaves. Another mistake is not letting them rest after baking. Resting helps the juices redistribute, making each bite moist. Lastly, don’t skip the parsley garnish; it adds a lovely touch and freshness. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and herbs for enhanced flavor in your meatloaves. Customize Your Glaze: Feel free to experiment with different sauces or add spices to the glaze for a unique twist. Check for Doneness: Use a meat thermometer to ensure the meatloaves reach the safe internal temperature of 165°F (74°C). Rest Before Serving: Allow the meatloaves to rest for a few minutes after baking; this helps retain moisture and improves texture. {{image_2}} You can make this dish even healthier. Use ground turkey instead of ground chicken. It has less fat and is still tasty. Try whole wheat bread crumbs for extra fiber. You can also add finely chopped spinach or carrots for more nutrients. These swaps keep the meatloaf moist and flavorful. Want to mix it up? Change the herbs and spices. Use cumin and chili powder for a Mexican twist. Try adding some soy sauce and ginger for an Asian flair. You can even swap ketchup for barbecue sauce for a smoky taste. Each change can make the meatloaf unique. Make mini meatloaf muffins for fun shapes. Use a muffin tin for easy serving. Just follow the same steps but fill each cup halfway. Bake for about 20 minutes. The kids will love these little bites! They are perfect for lunchboxes or snacks. After cooking, let the mini glazed chicken meatloaves cool. Place them in an airtight container. They will stay fresh in the fridge for up to three days. For best taste, eat them within this time frame. You can also wrap each meatloaf in plastic wrap for extra protection. Want to save some for later? You can freeze the meatloaves. First, cool them completely. Then, wrap each one in plastic wrap. Place the wrapped meatloaves in a freezer-safe bag. They will stay good for up to three months. When you are ready to eat, thaw them in the fridge overnight. To reheat, place the meatloaves on a baking sheet. Preheat your oven to 350°F (175°C). Heat them for about 15-20 minutes. You want them warm all the way through. If you prefer a microwave, heat each meatloaf on a plate for about 1-2 minutes. Just make sure they are hot before serving! You can make mini glazed chicken meatloaves ahead of time. Mix all the ingredients as usual. Shape the loaves and place them on the baking sheet. Cover them and store in the fridge. You can prepare them a day before you bake. When you're ready, just glaze and bake as directed. Yes, you can use ground turkey instead of chicken. Ground turkey has a similar texture and flavor. Just keep in mind that it can be a bit drier. You may want to add some extra seasoning or moisture. To check if the meatloaf is done, use a meat thermometer. Insert it into the center of the meatloaf. It should read 165°F (74°C) to be safe to eat. If you don’t have a thermometer, cut into one. The meat should be no longer pink, and the juices should run clear. Yes, mini meatloaves are great for the freezer. After baking, let them cool completely. Wrap each meatloaf tightly in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. Absolutely! You can use any sauce you like for glazing. Try barbecue sauce for a smoky flavor. Sweet chili sauce adds a nice kick. Even a mix of honey and soy sauce works well. Get creative with your favorite flavors! A juicy meatloaf comes from the right balance of ingredients. Using ground chicken with fat helps keep it moist. Adding breadcrumbs soaked in liquid also helps. Don’t skip the egg; it binds moisture in. Lastly, avoid overcooking to keep it tender. You learned the key ingredients for mini glazed chicken meatloaves and how to prepare them. We discussed easy steps for mixing, shaping, and baking, plus tips to make them moist. You can also use various flavor options and store leftovers effectively. Remember, these meatloaves are fun to make and delicious to eat. Enjoy experimenting with different garnishes and sides. Your meals can be quick, tasty, and satisfying. Now, go ahead and create your perfect mini meatloaf!

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, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, dried Italian herbs, salt, and pepper. Mix until all ingredients are well incorporated.
  • Divide the mixture into eight equal portions and shape them into mini meatloaves, placing them on the prepared baking sheet.
  • In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.
  • Brush the glaze generously over the top of each mini meatloaf.
  • Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the meatloaves reaches 165°F (74°C).
  • Remove from the oven and let them rest for 5 minutes before serving.
  • Garnish with freshly chopped parsley before serving.

Notes

Let the meatloaves rest before serving for better texture.
Keyword chicken, glazed, meatloaf