Barbecue Chicken Mini-Meatloaves

chicken mini meatloaf

My kids hate meatloaf.  The picky eater doesn’t really like ground meat, so this is the recipe that the grown people love. A lot.  And I missed making it – err, eating it anyway.

In an effort to appeal to the kids, I made the meatloaf into miniature size using a cupcake tin, and l surprisingly like the mini-meatloaves a lot more than regular meatloaf.  They are perfect portion control, and I feel like the meal actually looks more appealing myself this way rather than a loaf of greasy meat!

I was inspired by Pinterest of course, where I stumbled upon a couple of cutesy recipes that make meatloaf “cupcakes” where the frosting is actually mashed potatoes.  Sorry, but I think that is gross.  Like, mixing my mental expectation of a sweet cupcake… with ground meat.  Not good. So I didn’t do that.  I left it just chicken topped with BBQ sauce and served it with store-bought sweet potato fries– on the side!- and a vegetable.

BBQ Chicken Meatloaf

Raw meat…I know. My apologies!

Here is my meatloaf recipe made into mini-size- though you could just make it tradionally in one pan and serve that way too, though you would cook it at 350* for a full hour or more until done!

Barbecue Chicken Mini-Meatloaves


  • 1 pound ground chicken
  • 1 cup regular bread crumbs
  • 1 small onion diced
  • 1/2 tsp. ground garlic powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 egg
  • 1 small can tomato sauce (8 oz.)
  • 1/4 cup favorite barbecue sauce


Spray a muffin tin, and set aside.

Mix all the ingredients except the barbecue sauce together.

Shape the meat into 12 small mini loaves, into the muffin cups.

Brush the barbecue sauce on top of each loaf.

Bake at 350* for 45 minutes or until they are fully cooked in the center.


5 thoughts on “Barbecue Chicken Mini-Meatloaves

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