These chicken meatloaf cups are an excellent and easy recipe that’s high-protein and low-fat! The portions make them a perfect recipe for meal prep.
Ingredients
- 2lbs lean ground chicken
- 1 cup diced onion
- 1 cup shredded carrots
- 1 cup almond flour
- 2 egg whites
- 2 cloves of minced garlic
- 4 tbsp unsweetened ketchup
- 2 tbsp dijon mustard
- 1 tsp italian seasoning
- Salt and pepper to taste
Glaze
- 2 tbsp unsweetened ketchup
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
Instructions
Start by preheating the oven and preparing the pan.
- Preheat the oven to 375 F and prep your muffin pan.
- Chef Steve uses silicon muffin liners to keep the chicken from sticking without using any oil. If you don't have muffin liners, you can lightly grease the muffin pan instead.
Mix the main ingredients together.
- In a large bowl, combine 2lbs lean ground chicken, 1 cup diced onion, 1 cup shredded carrots, 1 cup almond flour, 2 egg whites, 2 cloves of minced garlic, 4 tbsp unsweetened ketchup and 2 tbsp dijon mustard.
- Season the mixture with 1 tsp italian seasoning and salt and pepper to your liking.
- Using gloves, gently mix the ingredients together with your hands. Don’t overmix otherwise your meatloaf cups will be tough.
- Be careful not to contaminate anything with raw chicken.
- Fill the muffin tray so each cup is about ¾ full.
Now, it's time for the glaze.
- In a small bowl, mix 2 tbsp unsweetened ketchup, 1 tsp apple cider vinegar, and ½ tsp smoked paprika with a silicon basting brush to make the glaze.
- Using the brush, spread the glaze on top of each meatloaf cup.
Time to bake.
- Bake for 20-30 minutes, until the meatloaf cups reach an internal temperature of 165 F.
- After you pull the meatloaf cups out of the oven, let them sit for 5 minutes and then they are ready to serve!
Chef Steve chose to serve these chicken meatloaf cups with sweet potato. You can also serve it with salad, steamed green beans, or quinoa!