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Muffin Tin Meat Loaf

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 mini meat loaves

Ingredients

  • 8 oz 227 g fresh cremini mushrooms
  • 1 lb 500 g ground chicken
  • 1/4 small onion finely diced
  • 1/4 cup 60 mL grated carrot
  • 1 clove garlic minced
  • 1/2 tsp 2 mL Worcestershire sauce
  • 3/4 cup 175 mL breadcrumbs
  • 1 egg• 1/2 tsp 2 mL Italian herbs
  • 3 tbsp 45 mL mustard
  • 3 tbsp 45 mL brown sugar
  • 1/3 cup 75 mL ketchup

Instructions

  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.