Italian Mini Chicken Meatloaf Bites
Lean ground chicken mini meatloaves baked in a muffin tin with sun-dried tomato and parmesan, make once and enjoy over the week from fridge or freezer for an Italian-style protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C (375°F) and brush 4 muffin holes with olive oil. Finely chop sun-dried tomatoes and fresh basil and parsley. Grate garlic and parmesan. Combine chicken, sun-dried tomatoes, 20g parmesan, egg white, tomato paste, fresh herbs, garlic, oregano, dried basil, onion powder, salt, pepper, and chili flakes in a bowl; mix gently with hands until just combined.
Bake 1
Divide mixture evenly between 4 greased muffin holes, pressing gently to level tops. Bake at 190°C for 18 minutes until firm and cooked through to 74°C (165°F) internal temperature.
Finish
Sprinkle remaining 12g parmesan over meatloaves and return to oven for 3 to 5 minutes until parmesan melts and turns golden. Cool in tin 10 minutes, then run a knife around each and lift onto a rack to cool fully.
Plate
Scatter fresh basil over cooled meatloaves. Portion into 2 airtight containers (2 meatloaves each). Refrigerate up to 4 days or freeze up to 60 days. Reheat in oven at 180°C for 6 minutes (fridge) or 12 to 15 minutes (frozen). Serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.