Description
These Mini Glazed Chicken Meatloaves are flavorful, bite-sized delights perfect for a quick dinner or party appetizer. Juicy ground chicken mixed with sautéed vegetables and seasoned with parsley creates a tender base, while a sweet and tangy glaze of ketchup, barbecue sauce, soy sauce, and honey caramelizes to give an irresistible finish. Baked to perfection in just 45 minutes, these meatloaves are sure to please the whole family.
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
- ⅓ teaspoon ground black pepper
For the Glaze:
- ⅓ 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 ensure it is ready for baking the meatloaves.
- Sauté vegetables: Heat the butter or oil in a skillet over medium heat. Add the minced onion, celery, and garlic, and sauté until they become softened and golden, about 5 minutes. Remove from heat and allow to cool slightly.
- Prepare breadcrumbs: Place the panko breadcrumbs in a bowl and pour the milk over them. Let them soak for a few minutes until the milk is fully absorbed, creating a moist binder for the meat mixture.
- Mix meatloaf ingredients: In a large mixing bowl, combine the sautéed vegetables, ground chicken, soaked breadcrumbs, egg, fresh parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated but do not overmix to keep the meatloaves tender.
- Shape meatloaves: Portion the mixture into small meatloaves, about ¼ cup each, shaping them into compact oval or rectangular mini loaves. Arrange them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Bake: Place the baking sheet in the preheated oven and bake uncovered for 15 minutes to start cooking the meatloaves through.
- Make the glaze: While the meatloaves bake, whisk together the ketchup, barbecue sauce, soy sauce, and honey in a small bowl until smooth and well combined.
- Glaze the meatloaves: After the initial 15 minutes of baking, remove the meatloaves from the oven and brush each mini meatloaf generously with the prepared glaze. Return to the oven and bake for an additional 5-7 minutes until the meatloaves are fully cooked (internal temperature of 165°F) and the glaze has caramelized and become sticky.
- Serve: Let the mini meatloaves cool for a few minutes on the baking sheet before serving to allow the juices to redistribute. Serve warm and enjoy!
Notes
- You can substitute ground turkey or beef for the chicken if preferred.
- Be careful not to overmix the meat mixture to keep the meatloaves tender and juicy.
- Use a meat thermometer to ensure the meatloaves reach 165°F for safe consumption.
- Glaze can be adjusted according to your sweetness or tanginess preference by modifying the honey or barbecue sauce amounts.
- Leftover mini meatloaves can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
