Low Carb Cheesy Chicken Mini Meatloaves — Easy, Flavorful, and Perfectly Portioned
Low Carb Cheesy Chicken Mini Meatloaves are your new go-to for quick, healthy, and satisfying dinners. Made in a muffin tin for effortless portioning, these mini loaves are packed with juicy ground chicken, two types of cheese, and a zesty tomato glaze. They’re weeknight-friendly, freezer-friendly, and absolutely irresistible.
Ingredients & Their Roles
| Ingredient | Quantity | Role in the recipe |
|---|---|---|
| Ground chicken | 1 pound | Lean protein base that absorbs flavors and stays moist with the right mix-ins. |
| Shredded cheddar cheese | 1 cup (divided) | Half goes into the mixture for creamy richness, half on top for a melty, golden finish. |
| Almond flour | ½ cup | Low-carb binder replacing breadcrumbs while adding a subtle nutty flavor. |
| Grated Parmesan cheese | ¼ cup | Boosts umami and savory depth, helping balance the tomato glaze. |
| Egg | 1 | Acts as a binder to hold the mini meatloaves together. |
| Garlic powder | 1 tsp | Infuses mild garlic flavor evenly throughout the mixture. |
| Onion powder | 1 tsp | Adds a sweet onion note without extra moisture. |
| Salt | ½ tsp | Essential for enhancing all the flavors. |
| Black pepper | ¼ tsp | Provides mild spice and balance. |
| Sugar-free tomato sauce | ½ cup | Forms the tangy glaze while keeping carbs low. |
| Worcestershire sauce | 1 tbsp | Adds complex savory depth and a hint of sweetness. |
Step-by-Step Instructions
- Preheat & prepare: Set oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.
- Mix the base: In a large bowl, combine ground chicken, ½ cup shredded cheddar, almond flour, Parmesan, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined — overmixing can make the loaves dense.
- Fill the tin: Divide mixture evenly among muffin cups, pressing lightly to form mini loaves.
- Make the glaze: In a small bowl, stir together sugar-free tomato sauce and Worcestershire sauce until smooth. Spoon evenly over each mini meatloaf.
- Top with cheese: Sprinkle the remaining ½ cup shredded cheddar over the sauce layer on each loaf.
- Bake: Bake 25–30 minutes, until internal temperature reaches 165°F (74°C) and cheese is melted and bubbly.
- Cool & serve: Let meatloaves rest in the tin for 5 minutes before removing to serve.
Why This Recipe Works & Pro Tips
These mini meatloaves are loved for their **perfect portions**, quick cook time, and satisfying flavor. Using almond flour keeps them low carb while the cheddar-Parmesan combo ensures moisture and richness.
Pro Tips:
- Use freshly shredded cheese for better melting and flavor.
- Don’t skip greasing the muffin tin — ground chicken is lean and can stick easily.
- For a smoky kick, add ½ teaspoon smoked paprika to the mix.
- Make ahead and freeze cooked meatloaves; reheat in the oven for 10–12 minutes at 350°F (175°C).
Serving Suggestions
- Serve with roasted vegetables or a crisp green salad for a balanced meal.
- Pair with cauliflower mash for a comfort-food, low-carb dinner.
- Add a side of zucchini noodles with garlic butter for a fresh twist.
Conclusion
**Low Carb Cheesy Chicken Mini Meatloaves** are the perfect solution when you need a healthy, satisfying dinner that’s ready in under 40 minutes. With juicy chicken, rich cheese, and a tangy glaze, they prove that low carb can still mean big flavor. Make a batch tonight — you’ll have a new family favorite.
Storage: Keep leftovers in an airtight container in the fridge up to 3 days or freeze up to 2 months.
