Mini Homestyle Chicken Meatloaf
olive oil or coconut oil
Cremini (baby bella) Mushrooms, chopped
garlic cloves, minced
Freshly ground black pepper
Organic Gluten Free Panko Flakes
lean ground chicken and/or turkey
Large Egg, beaten
Canned Tomato Sauce
Preheat oven to 450 degrees
Sautee the onion, mushrooms, and garlic (with olive oil or coconut oil) on the stove top, until tender. Remove from heat, and season with salt and pepper. Let Cool.
In a large bowl, mix the sautéed onion, mushrooms and garlic, ground chicken, gluten free panko, dried onion, garlic powder, egg, 1 tablespoon Worcestershire sauce, and 1/2 can tomato sauce.
Mix all ingredients together with your hands.
In a small bowl mix the remaining tomato sauce, worcestershire sauce and ketchup
Spray a 12-muffin tin (1/2-cup each) with coconut oil spray (can substitute with other oil, this is just to keep the meatloaf from sticking.)
Using your hands or an ice cream scoop to help you, fill meat into a each tin.
Top each mini meatloaf with a spoonful of the tomato sauce, worcestershire sauce, ketchup mixture.
Bake about 25 minutes.
Cut open 1 muffin to test that the middle is cooked through.
Top with parsnip Puree and chives. Serve with roasted vegetables.