Mini chicken meatloaf is a comforting, healthier spin on a traditional favorite. These individually portioned loaves are tender, flavorful, and topped with a slightly sweet glaze that caramelizes perfectly in the oven. Whether I’m making dinner for my family or prepping meals for the week, this recipe always delivers both convenience and satisfaction. Mini Chicken Meatloaf

Why You’ll Love This Recipe

I love how this recipe combines simplicity with big flavor. It’s lean, thanks to ground chicken, but still juicy and hearty. The mini size makes it quick to cook, easy to portion, and kid-friendly, which is ideal for busy weeknights. The glaze adds a sweet-savory touch that brings the whole dish together. Best of all, I can easily customize it to suit different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup ketchup
1 tablespoon brown sugar

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large bowl, I mix together the ground chicken, breadcrumbs, Parmesan, milk, egg, onion, garlic, Worcestershire sauce, oregano, basil, salt, and pepper until everything is just combined.
Then, I shape the mixture into small, equal-sized meatloafs and place them on the prepared baking sheet.
I stir together the ketchup and brown sugar in a small bowl and spoon it over each mini meatloaf.
They go into the oven for 20–25 minutes, until they reach an internal temperature of 165°F (74°C) and are beautifully golden on top.

Servings and timing

Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4

Each mini meatloaf comes in around 250 kcal, making it a great lighter option without sacrificing comfort or flavor.

Variations

Add vegetables: I often sneak in grated carrots or chopped spinach to boost the nutrition.
Spice it up: A pinch of red pepper flakes or a dash of smoked paprika adds heat and depth.
Gluten-free: I swap regular breadcrumbs with gluten-free breadcrumbs or ground oats.
Low-carb: Almond flour or coconut flour works perfectly in place of breadcrumbs.
Dairy-free: I leave out the Parmesan or use a dairy-free substitute without losing flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them for up to 3 months. When reheating, I bake them at 350°F (175°C) until warmed through, or use the microwave in 30-second intervals. If frozen, I thaw them overnight in the fridge before reheating for the best texture.

FAQs

How do I keep mini chicken meatloaf from drying out?

I make sure to include moisture-boosting ingredients like milk, breadcrumbs, and even finely chopped onions. These help keep the chicken tender and juicy.

Can I make these ahead of time?

Yes, I often prep the meatloaf mixture the night before, shape the loaves, and store them in the fridge. When I’m ready to cook, I just glaze and bake them fresh.

What can I use instead of Worcestershire sauce?

If I’m out of Worcestershire sauce, I mix a splash of soy sauce with a dash of vinegar and a pinch of sugar—it’s a great substitute.

Can I cook these in a muffin tin?

Absolutely. I sometimes use a muffin tin for perfectly shaped mini meatloafs. It helps them cook evenly and makes cleanup easier.

Are these suitable for kids?

Definitely. Their small size and sweet glaze make them very kid-friendly. I even get my kids involved in shaping the loaves—it’s fun and easy.

Conclusion

Mini chicken meatloaf has become one of my go-to meals for its flavor, convenience, and versatility. Whether I’m cooking a comforting dinner, prepping meals ahead, or feeding a crowd, this recipe always hits the mark. I love how easy it is to adjust for different dietary needs and how well it pairs with everything from mashed potatoes to salads. Give it a try—I bet it’ll become a regular in your kitchen, too.