Description
These Mini Glazed Chicken Meatloaves are a flavorful and tender twist on the classic meatloaf, baked to perfection and topped with a sweet and tangy glaze. Perfect as a family-friendly dinner or party appetizer, they combine juicy ground chicken with sautéed vegetables and a beautifully caramelized sauce.
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 meatloaves.
- Sauté vegetables: In a skillet, heat the butter or oil and sauté the minced onion, celery, and garlic until softened and golden, about 5 minutes. Allow this mixture to cool slightly to prevent cooking the egg when mixed.
- Prepare breadcrumbs: Place the panko breadcrumbs in a bowl and pour the milk over them, letting them soak for a few minutes until the milk is fully absorbed to add moisture and tenderness to the meatloaf.
- Mix meatloaf ingredients: In a large bowl, combine the cooled sautéed vegetables, ground chicken, soaked breadcrumbs, egg, fresh parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Shape meatloaves: Portion the mixture into small individual meatloaves, roughly ¼ cup each, and arrange them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Bake: Bake the meatloaves uncovered in the preheated oven for 15 minutes to begin cooking through.
- Make the glaze: While the meatloaves bake, whisk together ketchup, barbecue sauce, soy sauce, and honey in a small bowl until smooth and combined.
- Glaze the meatloaves: Remove the baking sheet from the oven after 15 minutes and brush each mini meatloaf generously with the prepared glaze. Return to the oven and bake for an additional 5 to 7 minutes until the meatloaves are fully cooked and the glaze has caramelized.
- Serve: Let the mini meatloaves cool for a few minutes after baking, then serve warm as a delicious main dish or appetizer.
Notes
- Ground chicken can be substituted with ground turkey or beef if preferred.
- Panko breadcrumbs can be replaced with regular breadcrumbs in a pinch, though panko adds better texture.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives.
- These mini meatloaves freeze well before baking; freeze shaped loaves on a tray, then transfer to a freezer bag.
- Adjust salt and pepper according to taste preferences or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
