My husband adores this meal, and I’ve just discovered a muffin tin version! Now he can enjoy it anytime he wants!

These Low Carb Cheesy Chicken Mini Meatloaves are a fantastic solution for a quick, healthy, and flavorful dinner. Packed with savory chicken, two kinds of cheese, and a zesty tomato glaze, they cook up perfectly in a muffin tin for easy portioning and a satisfying meal.

Low Carb Cheesy Chicken Mini Meatloaves

Ingredients:

Instructions:

1. Preheat Oven & Prep Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.
2. Combine Meatloaf Mixture: In a large bowl, combine the ground chicken, 1/2 cup of the shredded cheddar cheese, almond flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until all the ingredients are well combined.
3. Form Mini Meatloaves: Divide the mixture evenly into the prepared muffin tin, pressing down gently to form mini meatloaves.
4. Prepare & Add Sauce: In a small bowl, mix the sugar-free tomato sauce and Worcestershire sauce together until well combined. Spoon the sauce over the top of each mini meatloaf, spreading it evenly.
5. Add Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each meatloaf, over the sauce.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through (reaching an internal temperature of 165°F or 74°C) and the cheese on top is melted and bubbly.
7. Serve: Allow the mini meatloaves to cool slightly in the muffin tin before removing and serving.