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
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.
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