Mini Chicken Meatloaves
Ready in 1 hour 15 minutes
Serves 4 people
Adapted recipe from Martha Stewart
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 red bell pepper, ribs and seeds removed, finely chopped
1 slice white sandwich bread
1/4 cup milk
1/4 cup plus 2 tablespoons tomato-based chili sauce
1 1/4 pounds Pine View Farms ground chicken (ground turkey works great too)
1 large egg
1 teaspoon dried sage
Coarse salt and ground pepper
- Preheat oven to 350 degrees. In a large skillet, heat oil over low heat. Add onion, carrot, and bell pepper; cook, stirring frequently, until tender, about 10 minutes.
- Transfer vegetables to a large bowl. Crumble in bread; add milk and 2 tablespoons chili sauce. Stir to combine. Cool completely.
- Add ground chicken or turkey, egg, and sage; season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Mmix to combine. Scoop meat mixture into greased muffin cups. It should fill approximately 6 muffin cups.
- Brush remaining 1/4 cup chili sauce over tops, dividing equally. Bake until meatloaves are cooked through, approximately 30 minutes.