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Mini meatloaf on brown plate with more meatloaves and bowl of BBQ sauce in background.
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Southwestern Mini Meatloaves

This fun southwestern mini meatloaf recipe will be a hit for adults and kids alike. Cute, tasty, and healthy — what more could you want in a little loaf of meat?
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 mini meatloaves
Calories 300kcal
Author Rachel Gurk

Ingredients

  • 1 pound ground chicken
  • 1 cup frozen corn kernels, thawed
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup barbecue sauce, divided (more if desired for garnish)
  • 1/2 cup rolled oats
  • 1/4 cup thinly sliced green onion (more as garnish if desired)
  • 1/2 cup minced parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 egg white

Instructions

  • Preheat the oven to 350°F. 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 evenly between each of the 12 wells 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°F. 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.

Notes

  • Substitute ground turkey or lean ground beef.

Nutrition

Serving: 2mini meatloaves | Calories: 300kcal | Carbohydrates: 30g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 621mg | Fiber: 4g | Sugar: 13g