Description
These Mini Glazed Chicken Meatloaves are flavorful, bite-sized portions perfect for a quick and satisfying meal. Ground chicken is mixed with sautéed vegetables, breadcrumbs, and seasonings, baked to juicy perfection, and finished with a sweet and tangy homemade glaze that caramelizes beautifully in the oven.
Ingredients
For the Meatloaves:
- 1 tablespoon butter or oil
- 1 onion, minced
- 1 celery stalk, minced
- 2 garlic cloves, minced
- 1 lb ground chicken (or other ground meat)
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 egg
- 1 tablespoon fresh parsley, minced
- ¾ – 1 teaspoon salt
- ⅓ teaspoon ground black pepper
For the Glaze:
- ⅓ cup ketchup
- 2 tablespoons barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for baking the mini meatloaves.
- Sauté vegetables: Heat the butter or oil in a skillet, then add the minced onion, celery, and garlic. Cook until softened and golden, then remove from heat and allow the mixture to cool slightly.
- Prepare breadcrumbs: Put the panko breadcrumbs in a bowl and pour the milk over them. Let them soak for a few minutes until the milk is fully absorbed, softening the breadcrumbs.
- Mix meatloaf ingredients: In a large bowl, combine the sautéed vegetables, ground chicken, soaked breadcrumbs, egg, fresh parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape meatloaves: Divide the mixture into small portions, approximately ¼ cup each, and shape into mini meatloaves. Arrange them evenly on a baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake the meatloaves uncovered for 15 minutes.
- Make the glaze: While the meatloaves bake, whisk together the ketchup, barbecue sauce, soy sauce, and honey in a small bowl until smooth and combined.
- Glaze the meatloaves: After 15 minutes of baking, brush the glaze evenly over each mini meatloaf. Return to the oven and bake for an additional 5 to 7 minutes until the meatloaves are fully cooked through and the glaze is caramelized.
- Serve: Remove the meatloaves from the oven and let them cool for a few minutes before serving to allow flavors to settle and avoid burns.
Notes
- You can substitute ground turkey or beef for the ground chicken if desired.
- Panko breadcrumbs give a lighter texture compared to traditional breadcrumbs.
- Ensure meatloaves reach an internal temperature of 165°F (74°C) for safe consumption.
- Leftover meatloaves can be refrigerated in an airtight container for up to 3 days or frozen for longer storage.
- For extra flavor, add a pinch of smoked paprika or Worcestershire sauce to the meat mixture.
