Mini Glazed Chicken Meatloaves

These tender and juicy mini meatloaves are a perfect family weeknight meal. They are made with ground chicken and aromatic vegetables to give them lots of flavor all the way through and are glazed with a delicious sweet and salty sauce. 

Chicken is my protein of choice whenever I make meatballs, tefteli, kotleti or meatloaves. I like the flavor, that it’s not too greasy and if you cook it correctly, the end result is so tender and juicy. The aromatic flavors of onion, celery, and garlic help to add flavor to the meatloaves and, along with the breadcrumbs, keep them really juicy. The sweet and salty glaze that tops these meatloaves gives them a nice flavor boost and the glistening saucy look makes them a little bit extra special.

As a Mom of two little boys, it makes me so happy that they have very good appetites. One of my boys’ favorite meals is meatballs, so I make it for them very often. One evening, I was cooking a really quick dinner on the fly and decided to make these Mini Chicken Meatloaves. I mixed up a glaze to go on top and the result was something that we all loved, both of my boys and my husband and I. Since I made them a few times and shared some pictures and videos on my Instagram, I’ve received many recipe requests, so, I took all the step by step pictures and am happy to share this simple and delicious recipe with all of you. 

Ingredients:

Meatloaves:

1 Tablespoon butter or oil

1 onion, minced

1 celery stalk, minced

2 garlic cloves, minced

1 lb ground chicken (you can use any other kind of ground meat instead)

1/2 cup panko breadcrumbs

1/4 cup milk

1 egg

1 Tablespoon minced fresh parsley

3/4 – 1 teaspoon salt

1/3 teaspoon ground black pepper

Glaze:

1/3 cup ketchup

2 Tablespoons barbecue sauce

1 Tablespoon soy sauce

1 Tablespoon honey

Instructions:

Preheat oven to 400 degrees Fahrenheit.

In a skillet, heat the butter or oil and saute the onion, celery and garlic (seasoning with and ground black pepper to taste) until the vegetables have softened and are slightly golden. Cool slightly.

Place the breadcrumbs in a bowl and cover with the milk, allowing to stand for a few minutes until all the milk is absorbed into the breadcrumbs.

In a large bowl, combine the sauteed vegetables, ground chicken, soaked breadcrumbs, egg, parsley and another 3/4 – 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Mix to combine.

Portion out the meat mixture into mini meatloaves, about 1/4 cup each.

Bake, uncovered, in the preheated oven, for 15 minutes.

Meanwhile, combine all the glaze ingredients in a bowl.

When the meatloaves have baked for 15 minutes, brush them with the glaze. Bake another 5-7 minutes.

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Mini Glazed Chicken Meatloaves

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These tender and juicy mini meatloaves are a perfect family weeknight meal. They are made with ground chicken and aromatic vegetables to give them lots of flavor all the way through and are glazed with a delicious sweet and salty sauce. 

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Category: Entree

Ingredients

Scale

Meatloaves:

  • 1 Tablespoon butter or oil
  • 1 onion, minced
  • 1 celery stalk, minced
  • 2 garlic cloves, minced
  • 1 lb ground chicken (you can use any other kind of ground meat instead)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 Tablespoon minced fresh parsley
  • 3/4 – 1 teaspoon salt
  • 1/3 teaspoon ground black pepper

Glaze:

  • 1/3 cup ketchup
  • 2 Tablespoons barbecue sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a skillet, heat the butter or oil and saute the onion, celery and garlic (seasoning with and ground black pepper to taste) until the vegetables have softened and are slightly golden. Cool slightly.
  3. Place the breadcrumbs in a bowl and cover with the milk, allowing to stand for a few minutes until all the milk is absorbed into the breadcrumbs.
  4. In a large bowl, combine the sauteed vegetables, ground chicken, soaked breadcrumbs, egg, parsley and another 3/4 – 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Mix to combine.
  5. Portion out the meat mixture into mini meatloaves, about 1/4 cup each.
  6. Bake, uncovered, in the preheated oven, for 15 minutes.
  7. Meanwhile, combine all the glaze ingredients in a bowl. When the meatloaves have baked for 15 minutes, brush them with the glaze. Bake another 5-7 minutes.

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24 Comments

  • Carol Ann

    Olga, this is a recipe I will try soon! I am fond of chicken, and meatballs are one of my favourites!
    I make chicken meatballs with almost the same ingredients as your recipe and yesterday made a turkey meatloaf, also using my recipe, but I think yours will be better.

    Lovely photo of you and your boys . 🙂

  • Inna

    Made these meatloafs yesterday and they are sooo delicious! So flavorful! And that sauce is perfect addition! My toddler son doesn’t really eat any kind of meat but yesterday ate whole meatloaf. 👍😊

  • Tanya

    Hi Olga! Thanks for sharing this delicious recipe! So so easy to make and so delicious! I made a double batch for our family of five and we tore them up … 😋

  • Valentina

    My picky eater ate 3 of those katleti. Thank you for another great receipe. Even approved by my grandma who is really hard to satisfy.

  • Hayden Hehl

    Not sure how you do it Olga, But my family has loved your Sushki, Your Stromboli, And these. Thank you for making dinner easy, Gives my mother a well deserved break thanks to you with your descriptive step by step instructions. I ain’t exactly great at cooking but have actually made edible stuff thanks to your help. Will look forward to seeing more.

    • olgak7

      I’m so happy to read your comment, Hayden! Thank you so much for the kind words. You are so thoughtful to give your Mom a break. I am sure she really appreciates it.

  • Ksusha. A

    Yummy. Made with ground beef and turkey. Didnt have celery and still turned out great. So much better than fried meatballs and so much faster!

  • gregory anderson

    Immediately I thought back to our favorite old-school soul-food mustard-glazed ham-loaves from about 100 yrs ago. I never thought to utilize other meats, or using them to replace meatballs as Ksusha mentioned. I’m going to give your version a try. You reminded me of past good meals with great friends with this recipe. Thank you.

    • olgak7

      Place the meatloaves in a single layer and freeze until solid, then transfer to a freezer ziplock bag or an airtight container. I recommend adding the glaze when reheating, not before freezing, although you can freeze it with the glaze too. I would add a fresh glaze when serving. You can also just freeze the meatloaves in an airtight container without freezing it individually first.

  • Michelle

    Delicious! I added an extra egg because I was worried it would be dry, but one (you were right lol) would be fine too. This one is a keeper! Thanks for the inspiration and the great recipe!!



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