My husband adores this meal, and I’ve just discovered a muffin tin version! Now he can enjoy it anytime he wants!
These Low Carb Cheesy Chicken Mini Meatloaves are a fantastic solution for a quick, healthy, and flavorful dinner. Packed with savory chicken, two kinds of cheese, and a zesty tomato glaze, they cook up perfectly in a muffin tin for easy portioning and a satisfying meal.
Low Carb Cheesy Chicken Mini Meatloaves
Ingredients:
Instructions:
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.
- Combine Meatloaf Mixture: In a large bowl, combine the ground chicken, 1/2 cup of the shredded cheddar cheese, almond flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until all the ingredients are well combined.
- Form Mini Meatloaves: Divide the mixture evenly into the prepared muffin tin, pressing down gently to form mini meatloaves.
- Prepare & Add Sauce: In a small bowl, mix the sugar-free tomato sauce and Worcestershire sauce together until well combined. Spoon the sauce over the top of each mini meatloaf, spreading it evenly.
- Add Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each meatloaf, over the sauce.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through (reaching an internal temperature of 165°F or 74°C) and the cheese on top is melted and bubbly.
- Serve: Allow the mini meatloaves to cool slightly in the muffin tin before removing and serving.
