Southwestern Mini Meatloaf Recipe

By sandycon

Ingredients

• 1 pound ground chicken
• 1 cup frozen corn kernels
• 3/4 cup black beans drained and rinsed
• 3/4 cup barbecue sauce, divided (more if desired for garnish)
• 1/2 cup rolled oats
• 1/4 cup thinly sliced green onion (more as garnish if desired)
• 1/2 cup minced parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 egg white

Details

Servings 12
Preparation time 10mins
Cooking time 40mins
Adapted from rachelcooks.com

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit. Spray a muffin tin with cooking spray.

In a large bowl, combine the chicken, corn, black beans, 1/2 cup barbecue sauce, oats, green onion, parsley, oregano, salt, egg and egg white. Mix until thoroughly combined but do not overmix.

Divide mixture into evenly between each of the 12 spots in the prepared muffin tin(s). Brush tops of each mini meatloaf with remaining 1/4 cup barbecue sauce.

Bake for 25 to 30 minutes or until temperature reaches 165 degrees Fahrenheit. Rest for 10 minutes and then use a fork or a small spatula to remove from tins. Serve with extra green onions or barbecue sauce