Mini delicious meatloaves that work perfectly as a dinner or as a snack, and can be used to make lunch the next day, too!
|1 tsp||(5 mL) Vegetable oil|
|1||Small onion, finely chopped|
|1/2||Red pepper, finely chopped|
|3/4 cup||(175 mL) Salsa, divided|
|1/3 cup||(80 mL) Dry breadcrumbs|
|1 tsp||(5 mL) Chili power|
|1 Pkg||Maple Leaf® Natural Selections® Bacon Pieces, divided|
|1 Pkg||Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
PREHEAT oven to 400°F (200°C).
LIGHTY grease 8 regular-size muffin cups.
HEAT oil in a skillet over medium heat. Add onions and peppers and sauté for 5 minutes. Remove from heat and set aside.
WHISK eggs in a medium bowl. Stir in ½ cup (125 mL) salsa, breadcrumbs, chili powder, ½ package of bacon pieces and onion and pepper mixture. Mix in chicken until well combined.
DIVIDE chicken mixture evenly between muffin cups. Top each mini meatloaf with remaining salsa and bacon.
BAKE in preheated oven for 25 to 30 minutes or until internal temperature has reached of 165˚F (74˚C).
Refrigerate leftover meatloaves and pack in lunches the following day.
Show More Comments
No Comments yet