Mini Chicken Meatloaf Provides All the Flavor With Less Fat

Meatloaf — a dish of ground beef formed into a loaf shape and mixed with other ingredients — has been an American favorite since German-Americans in Pennsylvania made it popular during colonial times. Today, however, Americans are looking for ways to make traditional dishes just a little bit healthier, with many either abandoning red meat altogether, or reducing it in their diet. Now there’s a great recipe for chicken meatloaf that promises to come out moist and delicious every time. This mini chicken meatloaf recipe is a quick way to enjoy a traditional meatloaf, with less fat but all the flavor. 



  • • 1 pound ground chicken 
  • • ⅓ cup seasoned bread crumbs 
  • • 2 tablespoons milk 
  • • 1 egg yolk 
  • • ½ teaspoon Italian seasoning 
  • • ¼ teaspoon salt 


  • • ¼ cup tomato sauce 
  • • ¼ cup chili sauce 


  • • Preheat oven to 400°F. 
  • • Line a baking pan with foil and spray with cooking spray. 
  • • Mix all meatloaf ingredients in a large bowl just until combined. 
  • • Divide the mixture into 4 and shape into mini meatloaves. 
  • • Combine topping mixture. 
  • • Top with topping mixture and bake 22-25 minutes or until the center of the loaf reaches 165°F. 
  • • Let rest 5 minutes before serving. 

Servings: 4