11 Wholesome Mini Chicken Meatloaf Recipes Packed With Flavor

Mini chicken meatloaves make an easy dinner choice when you want something wholesome and filling. These recipes focus on simple ingredients that add flavor without extra steps. You will find options that work for weeknight meals or batch cooking ahead. Each one keeps portions small but still satisfying for the whole family.

Helpful Tips Before You Start

These tips will help you create tender and flavorful mini chicken meatloaves every time.

Mix Gently

Ground chicken turns tough when overworked. Stir the ingredients together just until combined.

Boost Moisture

Chicken dries out fast during baking. Add grated vegetables or a bit of olive oil to keep the loaves juicy.

Use a Muffin Tin

Scoop the mixture into a greased muffin tin for even portions and consistent cooking.

Check Seasoning Early

Fry a small piece of the mixture in a skillet first. Adjust salt and herbs before shaping the rest.

Watch the Internal Temperature

Remove the meatloaves from the oven at 165 degrees. They finish cooking while they rest.

Greek-Inspired Mini Chicken Meatloaves with Tzatziki and Cucumber Salad

These mini meatloaves bring bright Mediterranean flavors to a simple weeknight meal. Ground chicken mixes with spinach and feta for a light but satisfying main that pairs well with cool yogurt sauce and a crisp salad. The combination works for family dinners or meal prep when you want something fresh but filling.

The meatloaves stay moist thanks to the oats and egg, while the tzatziki adds creaminess and the cucumber salad brings crunch and acidity. Everything comes together on one plate for balanced flavor without heavy sauces or sides.

Greek-Inspired Mini Chicken Meatloaves with Tzatziki and Cucumber Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup rolled oats
• 1 large egg
• 1/2 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 2 cucumbers
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, rolled oats, egg, feta cheese, spinach, one minced garlic clove, oregano, salt, and black pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet. Bake for 25 minutes until the internal temperature reaches 165 degrees.
• While the meatloaves bake, grate one cucumber and squeeze out excess moisture with a clean towel. Stir the grated cucumber into the Greek yogurt along with the remaining minced garlic clove, one tablespoon of dill, and a pinch of salt to make the tzatziki.
• Slice the second cucumber into thin rounds. In a separate bowl, toss the slices with the red onion, olive oil, lemon juice, remaining tablespoon of dill, parsley, and a pinch of salt to make the salad.
• Remove the meatloaves from the oven and let them rest for five minutes. Serve each loaf topped with a spoonful of tzatziki and the cucumber salad on the side.

merknader

Grate and drain the cucumber well before mixing the tzatziki so the sauce stays thick. The feta already adds salt, so taste the meat mixture before adding extra. Leftovers keep in the fridge for three days and reheat well in a 350-degree oven for ten minutes. Add a squeeze of fresh lemon over the finished dish if you want more brightness.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Grater

Mexican Mini Chicken Meatloaves with Avocado Salsa and Black Beans

These mini meatloaves bring bold Mexican flavors to a simple weeknight meal. Ground chicken mixes with black beans for a hearty texture while spices add warmth without heat. Fresh avocado salsa on top keeps each bite bright and creamy.

The recipe works well for family dinners or meal prep since the portions stay small and reheat easily. The contrast between the seasoned meat and cool salsa makes it feel fresh rather than heavy.

Mexican Mini Chicken Meatloaves with Avocado Salsa and Black Beans

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup cooked black beans, drained and rinsed
• 1 small onion, finely diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 large egg
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl combine the ground chicken, black beans, diced onion, chili powder, cumin, garlic powder, salt, and egg. Mix with clean hands until the ingredients are evenly distributed.
• Divide the mixture into eight equal portions and shape each into a small oval loaf. Place the loaves on the prepared baking sheet.
• Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees.
• While the meatloaves bake, make the salsa. In a medium bowl gently stir together the diced avocados, cherry tomatoes, red onion, lime juice, cilantro, and salt.
• Remove the meatloaves from the oven and let them rest for three minutes. Spoon the avocado salsa over the top before serving.

merknader

Mash a few of the black beans while mixing to help the loaves hold together without extra breadcrumbs. If the salsa sits too long the avocado can brown, so prepare it right before the meatloaves finish baking. Leftovers keep in the fridge for three days and reheat well in a covered skillet over low heat.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Knife

Thai Basil Mini Chicken Meatloaves with Coconut Rice

These mini chicken meatloaves bring fresh Thai basil and savory aromatics together in a simple baked form. The ground chicken stays light while the basil releases its scent during cooking, and the coconut rice provides a mild, creamy base that rounds out each bite.

This dish suits busy weeknights or weekend meal prep because the loaves cook quickly in a single pan and the rice simmers alongside. The result is a balanced plate with tender meat, bright herbs, and rich rice that feels comforting without being heavy.

Thai Basil Mini Chicken Meatloaves with Coconut Rice

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Rett Main Course

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup fresh Thai basil leaves, chopped (divided)
• 1 large egg
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon grated fresh ginger
• 2 green onions, thinly sliced
• 1 cup jasmine rice
• 1 can (14 ounces) coconut milk
• 1/2 cup water
• 1/4 teaspoon salt
• Lime wedges for serving

fremgangsmåte

 

• Heat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, half the chopped Thai basil, egg, panko breadcrumbs, garlic, soy sauce, fish sauce, ginger, and green onions. Mix gently until just combined.
• Divide the mixture into eight equal portions and shape each into a small oval loaf. Place the loaves on the prepared baking sheet.
• Bake for 22 to 25 minutes until the internal temperature reaches 165 degrees and the tops are lightly browned.
• While the meatloaves bake, rinse the jasmine rice under cold water until the water runs clear. Place it in a medium saucepan with the coconut milk, water, and salt.
• Bring the rice mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes.
• Fluff the rice with a fork and stir in the remaining chopped Thai basil. Serve the meatloaves over the rice with lime wedges on the side.

merknader

Stir the basil into the rice only after it finishes cooking so the leaves stay bright and fragrant instead of turning dark. If you want a bit more heat, add a pinch of red pepper flakes to the chicken mixture before shaping the loaves. Leftovers keep well in the fridge for three days and reheat nicely in a covered skillet with a splash of water to loosen the rice.

Course: Main Course
Cuisine: Thai
Equipment: Mixing Bowl, Baking Sheet, Saucepan

Italian Mini Chicken Meatloaves with Roasted Peppers and Polenta

These mini meatloaves bring Italian flavors to a simple weeknight meal. Ground chicken mixes with herbs and cheese, then bakes alongside sweet roasted peppers. Creamy polenta underneath makes each bite hearty without feeling heavy. The portions stay small, which works well for family dinners or meal prep.

This dish suits cooler evenings when you want something warm and filling. The peppers add a gentle sweetness that balances the savory meat. Polenta keeps the texture soft and comforting.

Italian Mini Chicken Meatloaves with Roasted Peppers and Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped roasted red peppers, divided
• 1 cup uncooked polenta
• 4 cups chicken broth
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

fremgangsmåte

 

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and black pepper. Stir in half of the chopped roasted red peppers until evenly mixed.
• Divide the mixture into eight small portions and shape each into a mini loaf. Place the loaves on the prepared baking sheet and brush the tops with one tablespoon of olive oil.
• Bake for 25 minutes until the internal temperature reaches 165 degrees.
• While the meatloaves bake, bring the chicken broth to a boil in a medium saucepan. Whisk in the polenta and remaining tablespoon of olive oil. Reduce heat to low and cook, stirring often, for 15 minutes until thick and creamy.
• Spoon the polenta onto plates. Top each serving with two mini meatloaves and the remaining roasted red peppers. Finish with a few fresh basil leaves.

merknader

Stir the polenta often near the end of cooking to avoid lumps. Leftovers keep in the fridge for three days and reheat well with a splash of broth to loosen the polenta. Swap the dried oregano for fresh if you have it on hand, but add it to the meat mixture only.

Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, Baking sheet, Medium saucepan, Whisk

Moroccan-Spiced Mini Chicken Meatloaves with Apricot Couscous

These mini meatloaves bring warm Moroccan spices into an easy weeknight meal that feels a little special. The chicken stays moist inside a lightly spiced crust while the sweet apricot couscous adds a bright, chewy contrast on the side. It works well for family dinners or when you want something wholesome that still tastes interesting.

The flavor profile is savory and gently sweet with notes of cumin, cinnamon, and lemon. The texture combines tender meat with fluffy couscous and soft bits of apricot.

Moroccan-Spiced Mini Chicken Meatloaves with Apricot Couscous

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/4 cup rolled oats
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, onion, garlic, cumin, coriander, cinnamon, paprika, oats, egg, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 22 to 25 minutes until the internal temperature reaches 165°F.
• While the meatloaves bake, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
• Fluff the couscous with a fork, then stir in the chopped apricots, sliced almonds, olive oil, lemon juice, and parsley.
• Serve the mini meatloaves with the apricot couscous on the side.

merknader

Toast the almonds lightly in a dry skillet before adding them to the couscous for extra crunch. If the ground chicken mixture feels too wet, add another tablespoon of oats. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven for 10 minutes.

Course: Main Course
Cuisine: Moroccan
Equipment: Baking sheet, Large mixing bowl, Small saucepan

Buffalo Mini Chicken Meatloaves with Celery-Carrot Slaw

These mini meatloaves bring the bold taste of buffalo wings into a simple weeknight meal. The ground chicken stays moist inside a light crust while the fresh slaw adds cool crunch on the side. It works well for casual dinners or game-day plates when you want something a little lighter than traditional wings.

The flavor stays tangy and mildly spicy from the buffalo sauce, balanced by the crisp celery and carrot mixture. Each bite gives you tender meat followed by a refreshing vegetable contrast that keeps the dish feeling fresh.

Buffalo Mini Chicken Meatloaves with Celery-Carrot Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/3 cup buffalo wing sauce, divided
• 1/2 cup whole wheat breadcrumbs
• 1 large egg
• 1/2 cup finely diced celery, divided
• 1/2 cup shredded carrots, divided
• 1/4 cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, 1/4 cup buffalo wing sauce, breadcrumbs, egg, 1/4 cup diced celery, 1/4 cup shredded carrots, salt, and pepper. Mix until evenly combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes, or until the internal temperature reaches 165 degrees. Remove from the oven and brush the tops with the remaining buffalo wing sauce.
• While the meatloaves bake, stir together the Greek yogurt, apple cider vinegar, remaining 1/4 cup celery, and remaining 1/4 cup carrots in a medium bowl to make the slaw.
• Serve each meatloaf with a spoonful of the celery-carrot slaw on the side.

merknader

Mix the slaw right before serving so the vegetables stay crisp. If you prefer a milder flavor, reduce the buffalo sauce brushed on top after baking. Leftovers keep in the refrigerator for two days and reheat well in a 350-degree oven for about 10 minutes.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet

Lemon-Herb Mini Chicken Meatloaves with Garlic Roasted Asparagus

These mini chicken meatloaves bring bright lemon and fresh herb flavor to a simple weeknight meal. The asparagus roasts alongside them, picking up garlic and a touch of lemon for an easy one-pan dinner that feels light but filling.

The meatloaves stay tender with a mild savory taste, while the asparagus turns crisp at the edges. It works well for family dinners or meal prep when you want something wholesome without much fuss.

Lemon-Herb Mini Chicken Meatloaves with Garlic Roasted Asparagus

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup plain breadcrumbs
• 1 large egg
• Zest of 1 lemon
• Juice of 1 lemon, divided
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 4 cloves garlic, minced
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• In a mixing bowl, combine the ground chicken, breadcrumbs, egg, lemon zest, half the lemon juice, parsley, thyme, 2 minced garlic cloves, salt, and pepper. Mix gently until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the prepared baking sheet.
• On the other side of the sheet, toss the asparagus with olive oil, the remaining 2 minced garlic cloves, salt, pepper, and the rest of the lemon juice.
• Bake for 20 to 25 minutes until the meatloaves reach an internal temperature of 165 degrees F and the asparagus is tender with lightly browned tips.

merknader

For the best texture, mix the meatloaf ingredients just until combined so they do not turn dense. If the asparagus spears are thick, slice them in half lengthwise before roasting so they cook evenly with the meatloaves. Leftovers reheat well in a 350 degree F oven for 10 minutes to keep the asparagus from getting soggy.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet

Sweet Potato and Kale Mini Chicken Meatloaves with Quinoa

These mini meatloaves bring together ground chicken, sweet potato, and kale for a balanced meal that feels both hearty and fresh. The quinoa adds a bit of chew and helps stretch the protein. They work well for weeknight dinners or lunch prep because they reheat evenly and hold their shape.

The flavor leans savory with earthy notes from the kale and a mild sweetness from the potato. The texture stays moist inside with a lightly browned outside.

Sweet Potato and Kale Mini Chicken Meatloaves with Quinoa

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup cooked quinoa
• 1 cup mashed cooked sweet potato
• 1 cup finely chopped kale
• 1 large egg
• 1/2 cup rolled oats
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, cooked quinoa, mashed sweet potato, chopped kale, egg, rolled oats, diced onion, minced garlic, thyme, salt, and pepper.
• Mix everything with your hands until the ingredients are evenly distributed and the mixture holds together.
• Divide the mixture into eight equal portions and shape each into a small loaf about 3 inches long.
• Place the loaves on the prepared baking sheet with space between them.
• Bake for 25 to 28 minutes until the internal temperature reaches 165 degrees and the tops are lightly browned.
• Remove from the oven and let the meatloaves rest for 5 minutes before serving.

merknader

Mashing the sweet potato while it is still warm helps it blend smoothly into the chicken mixture. If the kale stems feel tough, remove them before chopping so the loaves stay tender. Leftovers keep in the fridge for three days and reheat well in a 350-degree oven for 10 minutes.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife

Chipotle-Lime Mini Chicken Meatloaves with Grilled Corn Salad

These mini meatloaves combine ground chicken with smoky chipotle and bright lime for a balanced, flavorful main. The grilled corn salad on the side adds sweet char and fresh crunch that pairs well with the meat. This meal suits weeknight dinners or casual gatherings when you want something wholesome without extra fuss.

The lime keeps the chicken moist while the corn salad brings a light contrast in texture and taste. Everything comes together on one plate for easy serving.

Chipotle-Lime Mini Chicken Meatloaves with Grilled Corn Salad

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground chicken
• 2 chipotle peppers in adobo sauce, minced
• Zest and juice of 2 limes, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 ears corn, husked
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil, divided

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, minced chipotle peppers, half the lime zest, half the lime juice, breadcrumbs, egg, cumin, salt, and black pepper. Mix until evenly blended.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet. Bake for 22 to 25 minutes until the internal temperature reaches 165°F.
• While the meatloaves bake, brush the corn with 1 tablespoon of olive oil. Grill the corn over medium heat, turning every few minutes, until kernels are lightly charred on all sides, about 8 to 10 minutes. Let the corn cool slightly, then cut the kernels off the cobs.
• In a medium bowl, toss the grilled corn kernels with cherry tomatoes, red onion, cilantro, remaining lime zest, remaining lime juice, and the remaining 1 tablespoon olive oil. Season with a pinch of salt if needed.
• Serve two mini meatloaves per person alongside a scoop of the grilled corn salad.

merknader

Grill the corn ahead and store the kernels in the fridge so the salad comes together quickly after the meatloaves finish baking. If the chipotle heat feels strong, add an extra squeeze of lime to the salad right before serving to balance it. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet to avoid drying out the chicken.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Grill or Grill Pan

Apple-Sage Mini Chicken Meatloaves with Roasted Brussels Sprouts

These mini meatloaves combine ground chicken with grated apple and fresh sage for a balance of sweet and earthy notes. The Brussels sprouts roast alongside on the same pan, turning crisp at the edges while the meatloaves stay tender inside. This combination works well for weeknight dinners when you want a complete meal with minimal cleanup.

Apple-Sage Mini Chicken Meatloaves with Roasted Brussels Sprouts

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 medium apple, peeled and grated
• 2 tablespoons chopped fresh sage
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil

fremgangsmåte

 

• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, grated apple, chopped sage, breadcrumbs, egg, diced onion, minced garlic, salt, and pepper. Mix with your hands until the ingredients are evenly distributed.
• Divide the mixture into eight equal portions and shape each into a small loaf. Place the loaves on one side of the prepared baking sheet.
• In a separate bowl, toss the halved Brussels sprouts with the olive oil. Spread them on the other side of the baking sheet in a single layer.
• Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 165 degrees F and the Brussels sprouts are browned at the edges. Let the meatloaves rest for 5 minutes before serving.

merknader

Grating the apple instead of chopping it keeps the meatloaves moist without adding visible chunks. If fresh sage is unavailable, use 2 teaspoons of dried rubbed sage. Leftovers reheat well in a 350 degree F oven for 10 minutes to restore crisp edges on the sprouts.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet

Teriyaki-Ginger Mini Chicken Meatloaves with Sesame Broccoli

These mini meatloaves bring together the sweet and savory notes of teriyaki with fresh ginger for a bright kick. They pair well with simple sesame broccoli for a balanced meal that feels both comforting and fresh. The recipe works well for weeknight dinners or meal prep since everything cooks on one sheet pan.

The meatloaves stay moist inside with a lightly glazed top, while the broccoli turns tender with a nutty finish from the sesame. It is a practical way to serve chicken in a new format that still feels familiar.

Teriyaki-Ginger Mini Chicken Meatloaves with Sesame Broccoli

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/4 cup teriyaki sauce, divided
• 1 tablespoon minced fresh ginger
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 scallions, finely chopped
• 1 pound broccoli florets
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 400 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, 3 tablespoons of the teriyaki sauce, ginger, panko, egg, scallions, salt, and pepper. Mix gently until just combined.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet and brush the tops with the remaining teriyaki sauce.
• Arrange the broccoli florets around the meatloaves on the same sheet. Drizzle the broccoli with sesame oil and sprinkle with the sesame seeds.
• Bake for 20 to 25 minutes until the meatloaves reach an internal temperature of 165 degrees and the broccoli is tender.
• Remove from the oven and let the meatloaves rest for 5 minutes before serving.

merknader

Brush the meatloaves with a little extra teriyaki right after baking for added shine and flavor. If the broccoli finishes before the meatloaves, remove it from the pan so it stays crisp rather than overcooking. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the texture intact.

Course: Main Course
Cuisine: Asian
Equipment: Mixing bowl, baking sheet, parchment paper