Monday, September 2, 2013

Probably Not a Return to Blogging on the Regular...

But I had to share this recipe I perfected while Mik was out of town this summer! It's really easy; and a good one to have in the fridge for a protein-packed snack or lunch.

Chicken Mini-Meatloaves


Ingredients
  • 1 pound ground chicken or turkey
  • garlic cloves, minced
  • 1/2 red onion, diced very finely
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup tomato and basil spahetti sauce
  • A few pinches of dried basil, or your choice of Italian seasonings
  • 1/2 teaspoon salt
  • Pepper to taste

  • Preheat your oven to 375. 
  • Grease each cup of a mini-muffin tin. (I used canola spray, but use whatever you have on hand/prefer.) 
  • Chop your onion as finely as you can and then in a large bowl, combine all other ingredients thoroughly. 
  • Put enough of your meatloaf mixture in each muffin cup to fill it slightly above the top. 
  • Bake for 15-20 mins or until cooked through. 

Cool and enjoy! These will keep well in the fridge for about a week.





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