Delicious on their own for a quick snack or lunch item and makes the perfect dinner accompaniment to seasonal roasted vegetables and fresh baked bread these adorable chicken meatloaf muffins are a huge hit and so easy to make! These also are great for the freezer for make ahead meals and so easy to double the recipe for leftovers!
- 1 lb Ground Chicken
- 1⁄2 Cup Yellow Onion, Finely Chopped
- 1⁄2 Carrot, Grated
- 1 Celery Stock, Diced
- 1⁄2 Cremini Mushrooms, Finely Chopped
- 1 Clove Garlic, Minced
- 1⁄4 Cup Fresh Parsley, Chopped
- 1⁄2 Panko Breadcrumbs
- 1⁄4 Cup Ketchup
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoon Unsweetened Applesauce or Pumpkin Puree
- 1 Egg
- 1-2 Tablespoon Butter
- 1 Teaspoon Each Salt and Pepper
Preheat your oven to 400 degrees while heating a large skillet on medium high heat on your stove top. In a skillet, melt butter and add onions, celery , mushrooms, garlic and grated carrots and cook until softened ( 5-8 minutes) and allow to cool. In a large mixing bowl combine chicken, unsweetened apple sauce, ketchup, worcestershire sauce, cooled vegetable mixture, and stir, next egg beaten egg and breadcrumbs and stir lightly to just combine slightly. Spray your muffin tins with non-stick cooking spray and fill with meatloaf mixture until 3⁄4 full, top with extra ketchup if desired before placing into a 400 degree preheated oven for 25 minutes or until cooked through. Cool slightly before serving and enjoy!