Ingredient Quantity
Ground chicken 1 pound
Shredded cheddar cheese 1 cup
Almond flour 1/2 cup
Grated Parmesan cheese 1/4 cup
Egg 1
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Sugar-free tomato sauce 1/2 cup
Worcestershire sauce 1 tablespoon
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.
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