Delicious Single Serving Mini Chicken Meatloaves with Tomato and Rosemary Sauce, no need to worry about sharing with these.
I love making mini meatloaves because each little meatloaf is a perfect size for one serving. Which means you can plate it just as it is, or slice and serve over your choice of sides.
Whenever I make meatloaf, I can't help but want it with mashed potatoes and sweetcorn. I blame all the 80s and 90s movies I watched.
To be fair, it is a perfect combination.
When you are just to make healthier choices, it can be hard to get those mashed potatoes right, without missing the butter and cream. However, these Best Ever Mashed Potatoes, feel smooth, creamy and buttery. Once you make them following my method, it will be your go-to recipe for fat free mashed potatoes.
Extra Lean Ground Chicken or Turkey has a tendency to feel dry and is so easy to overcook. So I like to add some grated carrot into the mixture when combining everything for these Mini Chicken Meatloaves. The great thing about that is the carrot adds some speed to your plate and helps to keep the meatloaves from being too dry.
As these are small Mini Chicken Meatloaves, they don't take as long to cook as a large meatloaf would take. However, if you prefer, you can make this into one meatloaf, but I recommend increasing the baking time to about 50 mins to ensure it is cooked through. Start checking the 40-minute mark.
I also recommend letting this rest for about 10 mins, because it allows the meatloaf to take back in some of the juices it releases keeping it nice and moist. I know you have made this and are keen to eat dinner, but trust me those few minutes of resting, really make a difference.
You may also want to try and cut corners to make these by replacing the sugar with sweetener for the sauce. It's not something I recommend. The sauce needs the sugar and, so is it really worth trying to cut corners by replacing it, just for the sake of points.
To shape the mini meatloaves, you can either make them rustic by hand, but they are better cooked in a mini meatloaf tray
Cooking in a tray like this will keep the juices in the pan, so if you are not using one of these, I recommend making little pockets with foil, to put the mini chicken meatloaves in.
If you love meatloaves, check out these other recipes:
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HOW CAN I ADD A ⅓ VEGETABLES TO THIS RECIPE?
Some of the veg added to the Mini Chicken Meatloaves will count towards your ⅓ veggies. But to up your speed foods you could also serve with some steamed veg of your choice alongside the Mashed Potatoes. Another option would be to serve with this Sour Cream and Spring Onion Mashed Cauliflower or pick one of these friendly sides.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THESE MINI CHICKEN MEATLOAVES
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Chopping Board
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Small Frying Pan
- mini meatloaf tray
- Mixing Bowl
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Recipe Card
Mini Chicken Meatloaves | Slimming Eats
This recipe is gluten free, dairy free, paleo, Slimming Eats and Weight Watchers friendly
WW Smart Points: 0
*suitable for freezing
Ingredients
- 500g (17.5oz) of extra lean chicken mince (or use extra lean turkey mince
- 1 small carrot, grated
- 1 onion, finely chopped
- ½ red pepper, chopped
- 1 red chilli, deseeded and chopped
- 1 egg
- 240ml (1 cup) of passata (or crushed tomatoes)
- 1 tablespoon of tomato paste
- Fresh Rosemary
- 2 cloves of garlic, crushed
- splash of Worcestershire sauce
- 1 tablespoon of brown sugar
- spray oil
Instructions
- Preheat oven to 200c/400f (gas mark 6)
- Spray a frying pan over a medium heat with some spray oil and add the onion, pepper and chilli and cook until softened. Remove from heat and allow to cool.
- Add the passata to a bowl, along with some finely chopped fresh rosemary leaves (leaves of approx 2 stems), crushed garlic and 1 tablespoon of brown sugar, tomato paste and a splash of Worcestershire sauce. Mix thoroughly.
- In a large bowl, add the chicken mince, grated carrot, previously cooked onion, pepper and chilli, 1 egg and ¼ cup of the sauce mixture and bind all together.
- Grease a mini meatloaf pan with some spray oil and fill each meatloaf space with your mixture (should make approx 5 mini meatloaves), if you prefer you can make one large one.
- Brush over the top of each meatloaf with the sauce and place in the oven and bake for approx 30 mins.
- Allow to rest for 5-10 minutes before serving.
- Serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
5Serving Size
1 mini meatloafAmount Per Serving Calories 179Total Fat 4.1gSaturated Fat 1.2gCholesterol 94mgSodium 169mgCarbohydrates 10.2gFiber 1.8gSugar 5.8gProtein 25.4g
StaceyUK says
Another winner! Looks awesome and I can't wait to try it!
metrognome says
this looks absolutley scrummy
thanks
Vanda says
this went down a storm in our house - my 2 teenage boys loved it!! Thank you x
admin says
It is such a yummy dish. I love meatloaf, you can really add anything into the meat mixture for flavour. I am glad you enjoyed it.
silvermaneuk says
We had this tonight, and it was yummy!
sara says
anyone know where u can get minced chicken??? cant find it?
admin says
I know when I was still in the UK, they had chicken mince in major supermarkets like Asda and Tesco, however if you can't get any, maybe use Turkey mince if you can get that???
silvermaneuk says
I cant get chicken mince anywhere, I looked everywhere, so I always use turkey mince instead, and its just as nice tbh.
Brenda says
if I use brown slenda instead of brown sugar it should be syn free then shouldnt it ?
admin says
no the brown splenda isn't free, it is 1 syn per tablespoon. To be honest for the amount of sugar the sauce needs and the amount of people the meatloaf serves, I would just use the normal sugar 🙂
Wendy says
Made this today with turkey mince and it was scrumptious. I didn't have passata so blended a tin of tomatoes which made it a bit watery. It tasted as good cold as hot and really was delicious. Thank you so much xx
Christy says
Loved it!!
Thank you! 😀
Christy
Chrissy says
Delicious, I Have made this three times now. The first time was a spur of the moment meal after looking through your recipes & I only had in lean pork mince, it was delicious. I have since made it with turkey mince. It's a hit with all three of us in this house. Thanks a lot. 🙂
Jess says
Would the timings be the same if I make a big one or would it need to cook for longer?
Siobhan (Slimming Eats) says
you will want to cook for longer if making one big one, I recommend doubling the cooking time, but check at intervals to avoid overcooking.