Baked Chicken Mini Loaves: 1 Amazing Recipe
Enjoy these tender and flavorful baked chicken mini loaves, a lighter alternative to traditional meatloaf. Infused with Parmesan, garlic, and herbs, they are perfect for quick weeknight meals or comforting dinners. This recipe is family-friendly, freezer-compatible, and versatile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini loaves 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini loaf pan or a muffin tin.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, oregano, salt, pepper, and milk.
- Mix the ingredients gently until just combined. Do not overmix, as this can make the loaves tough.
- Divide the mixture evenly among the mini loaf pan cups or muffin tin cups, shaping them into mini loaves.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the baked chicken mini loaves cool slightly before removing them from the pan.
Notes
- For extra moisture, you can add a tablespoon of olive oil to the mixture.
- You can substitute dried parsley and oregano if fresh herbs are not available.
- These mini loaves can be made ahead of time and reheated.
- To freeze, cool completely and wrap individually in plastic wrap, then place in a freezer bag.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
Find it online: https://sarecipe.com/baked-chicken-mini-loaves/