Muffin Tin Meatloaves

September 14, 2018
Serves 12 Mini Meatloaves
Prep time
Cook Time

Recipe courtesy of Mushrooms Canada.

A serving of vegetables has made their way into these mini chicken mushroom meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavor and nutrients. Make a big batch in advance and freeze for up to 1 month.


  • 8 Ounces
    fresh crimini mushrooms
  • 1 Pound
    ground chicken
  • 1/4
    small onion, finely diced
  • 1/4 Cup
    grated carrot
  • 1
    clove garlic, minced
  • 1/2 Teaspoon
    Worcestershire sauce
  • 1
  • 1/2 Teaspoon
    Italian herbs
  • 3 Tablespoons
  • 3 Tablespoons
    brown sugar
  • 1/3 Cup


  1. Preheat the oven to 350°F.

  2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.

  4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.

  5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F. Serve with a side of mash potatoes and steamed green beans.


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