Perfect Mini Chicken Meatloaves

by Heather on February 15, 2012

We interrupt the oops-I-made-nothing-but-sweets episode of Valentine’s week to bring you this ridiculously easy, healthy, awesome recipe.  Get ready guys – it’s only a 2-photo post but I promise these will make your heart sing!

I have to be honest here and say that I didn’t actually plan on sharing this recipe with you guys.  Not because I’m feeling stingy, but because this was just a weeknight dinner for us that I happened to photograph and then decided that I was in love with.  All I’m saying is that if I find something good, far be it from me to keep it to myself – and these bad boys are delicious!  Besides that I’m in the middle of making a bunch of food to freeze for our post-baby eating adventures and, well, these are part of that.  Or if you’re not embarking on the craziness of parenthood like Nate and myself it’s a great way to get some portion control in your life.


Except for the potatoes.  OMG the potatoes.  I’ll just slap that “recipe” down here too…you know, in case you need something ridiculously easy to faceplant into alongside the meatloaf.  Like I said, far be it from me to hold anything delicious back!


This works well with ground turkey as well, I just used chicken since that was the only ground poultry in the store that day.

  • 2 lbs ground chicken
  • 1 onion, shredded
  • 1 cup shredded carrots
  • 2 zucchini, shredded and with as much of the juice squeezed out as you can
  • 2 cloves garlic, minced
  • 1/3 cup ketchup
  • 1 Tbsp molasses
  • 1 whole egg
  • 3/4 cup of plain breadcrumbs
  • salt and pepper to taste
  • pinch of cinnamon

Preheat your oven to 350 and spray a muffin tin with nonstick spray.  In a bowl combine all ingredients and mix together well…you can use two forks if you want to stay dainty or if you’re impatient like myself you can just dig in with your hands and wash them well afterwards.  Once all of the ingredients are thoroughly mixed fill each muffin tin with about 1/4-1/3 cup of the mixture (depends on the size of your muffin cups, but ultimately you want it filled just to the top of the cup).  If you’re a ketchup person then feel free to add some to the top of each little loaf.  Bake at 350 for 20-25 minutes until the internal temperature is 165 Fahrenheit.  Let cool just slightly before removing from pan; serve hot!



  • 3 Russet potatoes
  • 8 oz Boursin or Alloutte herbed cheese

Wash and peel the potatoes, then cut into small cubes.  Cover with water in a large stock pot and bring to a boil.  Boil for about 20 minutes until very tender; drain and add back to the pot.  Using a potato masher mash up the potatoes a bit and then add in the cheese…yes, all of it.  Mash together until as smooth as you want and add salt and pepper if desired.  EAT :)

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