This is a miniature twist on a comfort food classic. Enjoy!

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Mini Homestyle Chicken Meatloaf
  1. Preheat oven to 450 degrees
  2. 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.
  3. 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.
  4. Mix all ingredients together with your hands.
  5. Set Aside
  6. In a small bowl mix the remaining tomato sauce, worcestershire sauce and ketchup
  7. 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.)
  8. Using your hands or an ice cream scoop to help you, fill meat into a each tin.
  9. Top each mini meatloaf with a spoonful of the tomato sauce, worcestershire sauce, ketchup mixture.
  10. Bake about 25 minutes.
  11. Cut open 1 muffin to test that the middle is cooked through.
Recipe Notes

Top with parsnip Puree and chives. Serve with roasted vegetables.

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