I have to admit, I’ve never been a fan of meatloaf. It has nothing to do with taste, it’s just the concept. Meat is just something I felt strongly should not come in loaf form. Bread? Yes. Ground meat? No. But I came across a recipe for mini meatloaves and had all of the ingredients on hand, so thought I would give it a try. It was super quick and easy to make, leftovers are great for Andrew’s lunch and it’s fairly healthy.
1 pound ground chicken (I used ground turkey, I’m sure you could also use ground beef)
1 garlic clove, minced (I used two because more garlic is usually better in my opinion)
1 small onion, diced
1 large egg
1/2 cup bread crumbs (didn’t have any so I substituted crushed saltine crackers)
1/2 cup grated parmesan cheese
1/2 cup marinara sauce
1 teaspoon italian seasoning (I was out so I used dried oregano and basil)
1/2 teaspoon salt
1. Preheat oven to 375°F.
2. In a large bowl, mix together all ingredients to thoroughly combine.
3. Pack greased mini muffin cups with the mixture. Fill to the top as they will shrink a bit during cooking.
4. Bake for 15-20 minutes, or until golden and cooked through.
I used a mini square pan, pictured, and baked for 30 minutes. The recipe says it makes 30 but unless you use a pretty tiny muffin tin I don’t see how that would happen. This made 6 for me, and I served it with a side of coleslaw.
If you try it let me know how it turns out for you!