Muffin Tin Meat Loaf
From infoforyourlife 6 years ago
- 40 to make
- Serves 12
A serving of vegetables has made its way into these mini chicken meat loaves, but you wouldn't know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to one month.
Ingredients
- • 8 oz (227 g) fresh cremini mushrooms shopping list
- • 1 lb (500 g) ground chicken shopping list
- • 1/4 small onion, finely diced shopping list
- • 1/4 cup (60 mL) grated carrot shopping list
- • 1 clove garlic, minced shopping list
- • 1/2 tsp (2 mL) Worcestershire sauce shopping list
- • 3/4 cup (175 mL) breadcrumbs shopping list
- • 1 egg shopping list
- • 1/2 tsp (2 mL) Italian herbs shopping list
- • 3 tbsp (45 mL) mustard shopping list
- • 3 tbsp (45 mL) brown sugar shopping list
- • 1/3 cup (75 mL) ketchup shopping list
How to make it
- 1. Preheat oven to 350°F/175°C.
- 2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- 3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
- 4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
- 5. In a small bowl, mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mashed potatoes and steamed green beans.
People Who Like This Dish 2
- roger76 Nowhere, Us
- clbacon Birmingham, AL
- infoforyourlife Toronto, Canada
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