top of page

Chicken Meatloaf Muffins


For 12 servings:

  • 1 pound ground chicken (454 grams)

  • 1 egg

  • 1/2 cup onion (finely chopped)

  • 1/2 cup carrots (grated)

  • 1/2 cup mushrooms (finely chopped)

  • 1/4 cup fresh parsley (chopped)

  • 1/2 cup dried breadcrumbs

  • 1 tablespoon Worcestershire Sauce

  • 1/4 cup tomato ketchup

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper



  • Preheat the oven to 400 F.

  • Sauté the onions, carrot, and mushrooms in a large skillet over medium-high heat until the vegetables are tender.

  • Coat a 12-pan muffin tin with nonstick cooking spray.

  • In a large bowl, use a fork to combine ground chicken, egg, onion, carrots, mushrooms, parsley, and breadcrumbs. Add Worcestershire sauce, ketchup, and egg and mix until just combined.

  • Spoon the mixture into the muffin pan, filling each cup about two-thirds of the way to the top.

  • Bake for 20 to 25 minutes, making sure that the internal temperature reaches 170 F.

bottom of page