Southwestern Mini Meatloaves
Southwestern Mini Meatloaves requires approximately 40 minutes from start to finish. One portion of this dish contains around 9g of protein, 4g of fat, and a total of 100 calories. This recipe serves 12 and costs 53 cents per serving. 202 people have made this recipe and would make it again. Head to the store and pick up black beans, ground chicken, salt, and a few other things to make it today. It is brought to you by Rachel Cooks. Several people really liked this side dish. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is pretty good. Similar recipes are Mini meatloaves, Mini Meatloaves, and Mini Meatloaves.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 cup black beans drained and rinsed
1 cup frozen corn kernels
1 egg, beaten
1 egg white
1/4 cup thinly sliced green onion (more as garnish if desired)
1 pound ground chicken
1 teaspoon dried oregano
1/2 cup minced parsley
1/2 cup rolled oats
1/2 teaspoon salt
Equipment:
muffin tray
bowl
oven
spatula
Cooking instruction summary:
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.
Step by 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.
2. Mix until thoroughly combined but do not overmix.Divide mixture into evenly between each of the 12 spots in the prepared muffin tin(s).
3. Brush tops of each mini meatloaf with remaining 1/4 cup barbecue sauce.
4. 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.
5. Serve with extra green onions or barbecue sauce.
Nutrition Information:
covered percent of daily need
