Feb 032009
 

My friend Susan sent me this recipe for Turkey Mini Meatloaves, and I finally got a chance to make them myself. I made a few changes to suit both my tastes and the fact that I had purchased ground chicken. The muffin concept makes them easily portable, and I can also put some in the freezer. They taste great, although I admit I still ate them with ketchup, just like regular meatloaf!

1 lb. ground chicken
1 medium zucchini, shredded
1 c. finely chopped onion
1/3 c. uncooked bulgur
1 large egg, lightly beaten
2 t soy sauce
1 T Dijon mustard

Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray. Gently mix chicken, zucchini, onion, bulgur, egg, soy sauce, and mustard in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups.

Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25-30 minutes. Let the loaves stand in the pan for 5 minutes before serving.

-Adapted from Eating Well

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 Posted by at 1:00 pm

  3 Responses to “Chicken Mini Meatloaves”

  1. These look great and easy to make. Nice job with the ketchup : )

  2. Glad you liked this recipe! When I made them, I put barbeque sauce on top before cooking so that it baked right in. YUM!

  3. They look excellent. I vote for the bbq sauce. 🙂

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