Description
These Mini Glazed Chicken Meatloaves are a flavorful and moist twist on classic meatloaf, perfect for individual servings. Made with ground chicken and a medley of sautéed vegetables, they’re glazed with a tangy-sweet mixture of ketchup, barbecue sauce, soy sauce, and honey, then baked to perfection. Ideal for a quick weeknight dinner, these bite-sized meatloaves combine savory and sweet flavors in a convenient single-serving format.
Ingredients
Scale
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
- â…“ teaspoon ground black pepper
For the Glaze:
- â…“ cup ketchup
- 2 tablespoons barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the mini meatloaves.
- Sauté vegetables: In a skillet, heat the butter or oil over medium heat. Add the minced onion, celery, and garlic and cook until they are softened and golden, about 5-7 minutes. Remove from heat and let cool slightly.
- Prepare breadcrumbs: Place 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, which helps keep the meatloaf moist.
- Mix meatloaf ingredients: In a large mixing bowl, combine the sautéed vegetables, ground chicken, soaked breadcrumbs, egg, parsley, salt, and black pepper. Mix gently but thoroughly until all ingredients are evenly incorporated.
- Shape meatloaves: Portion the mixture into small mini meatloaves, approximately ¼ cup each. Shape into individual loaves and arrange them spaced evenly on a baking sheet.
- Bake: Place the meatloaves in the preheated oven and bake uncovered for 15 minutes to start cooking them through.
- Make the glaze: While baking, whisk together the ketchup, barbecue sauce, soy sauce, and honey in a small bowl to create a flavorful glaze.
- Glaze the meatloaves: After the initial 15 minutes of baking, remove the meatloaves and brush the glaze evenly over each one. Return the tray to the oven and bake for an additional 5 to 7 minutes, allowing the glaze to caramelize and the meatloaves to finish cooking through.
- Serve: Remove the meatloaves from the oven and let them cool for a few minutes before serving to allow the flavors to settle and make handling easier.
Notes
- You can substitute ground turkey or beef for the ground chicken if preferred.
- Using panko breadcrumbs helps achieve a lighter texture compared to regular breadcrumbs.
- Make sure not to overmix the meat mixture to keep the meatloaves tender.
- The glaze can be adjusted to taste by varying the amount of honey for sweetness or soy sauce for saltiness.
- These mini meatloaves can be made ahead, refrigerated, and reheated gently before serving.
