Mini Chicken Meatloaf Muffins

I really thought that as my kids got older they would be out of the picky-eater stage… but now I swear they ate better when they were 3 years old than they do at almost 10!

This past year I’ve had to do a full overhaul of our dinner plans because half the time nothing was eaten, or there were complaints about something. I’m always trying to prioritize nutrition, and while there are nights where my husband and I eat one meal and the kids get chicken nuggets and mac and cheese with some fruit and veggies, I just can’t do that every nigh

So it was time to get creative. I had seen a few posts about mini meatloaves and wanted to try something similar—but I knew I had to make it match my kids’ taste buds, you know!?

If you have very picky eaters, I hope this recipe helps you get at least one nutritious dinner on the table this week that they will actually eat.

If you’re looking for more family-friendly meal ideas, check out this blog post below!

More Weeknight Dinner Ideas

Picky eater approved meals that are easy to make during those busy school weeknights!

Get the Recipes here →

Side Dishes I Often Make That Kids Will Eat

Getting the side dishes right is a whole other battle. I try to mix and match, and sometimes I’ll make a big salad—sometimes they eat it, sometimes they don’t—but at least I know my husband and I always have it on the table.

Things that have worked:

• Small-batch mashed potatoes (simple: just butter, milk, and salt)

• String beans drizzled with avocado oil and grated parmesan (add a little salt if needed)

• Roasted sweet potato chunks (grated parmesan, salt, garlic powder, and dried parsley)

• Steamed carrots
  

For something a little sweet:

Pineapple chunks, apple slices, or grapes add a little extra nutrition without making things complicated.

Mini Chicken Meatloaf Recipe

Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes

Meatloaf Mixture

• 1½ lbs ground chicken

• ½ cup breadcrumbs (Italian or plain both work)

• ½ cup milk

• 1 large egg

• ½ small onion, finely grated or minced

• ½ tsp garlic powder

• 2 Tbsp ketchup

• ~1 tsp salt

• ~½ tsp black pepper

• 1 tsp dried parsley (optional)

• ½ tsp dried thyme or Italian seasoning (optional)
  

Optional Ketchup Glaze

• ¼ cup ketchup

• 1 Tbsp brown sugar

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease (oil or avocado oil work wel!) a 12-cup muffin tin
   

2. (Optional) In a small bowl, mix the ketchup and brown sugar. Set aside.
   

3. In a large bowl, combine the breadcrumbs and milk. Let sit for 1–2 minutes so the breadcrumbs can absorb the liquid.
   Add the ground chicken, egg, onion, garlic powder, ketchup, salt, pepper, and herbs. Mix gently with your hands or a spatula until just combined—don’t overmix, or the chicken can get tough.
   

4. Divide the mixture evenly among the muffin cups, filling about ¾ full.
   Spoon or brush a little of the ketchup glaze on top of each one.
   

5. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
   Tip: If using liners, remove the muffins from the pan right away so the bottoms don’t get soggy.
   

6. Let rest for 5 minutes before serving. These are great with mashed potatoes and green beans—and they even work well packed into lunchboxes!
   
   

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