Mini Chicken Meatloaves with Pineapple BBQ Sauce
- Prep Time: 5-10 minutes
- Cook Time: 30-35 minutes
- Total Time: 35-45 minutes
- Yield: 12 mini meatloaves 1x
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 scallions, white and green parts, finely chopped, separated
- 1 lb. ground chicken
- 1 tbsp. fresh ginger, grated
- 1/2 cup of oatmeal
- 1 large egg
- 1 small can (8 oz.) of crushed pineapple, drained and keep the juice
- 4 tsp. Worcestershire sauce, divided
- 1 tsp. garlic powder
- 4 tbsp. ketchup
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F. Oil a 12 cup muffin tin.
- In a medium bowl, combine the white parts of the scallion, ground chicken, fresh ginger, oatmeal, egg, crushed pineapple, 2 tsp. Worcestershire sauce, garlic powder, salt, and pepper. Mix the contents until just incorporated. Divide evenly amongst the muffin tin.
- In a separate bowl, mix ketchup, 1 tbsp. of pineapple juice, 2 tsp. of Worcestershire sauce together. Season with salt and pepper. Brush ketchup mixture on top of mini meatloaves.
- Bake in the oven for about 30-35 minutes or until thermometer reaches 165 degrees F.
- Top of green part of scallions. Serve.