Cheesy Chicken and Veggie Mini Meatloaf Muffins

• 1 lb ground chicken
• 1 cup finely grated carrot
• 1/2 cup finely chopped zucchini (squeezed to remove excess moisture)
• 1/2 cup finely chopped bell pepper (red or yellow)
• 1/4 cup finely chopped onion
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded mozzarella cheese
• 1/4 cup ketchup (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin lightly with cooking spray or a little oil.
2. In a large mixing bowl, combine the ground chicken, grated carrot, chopped zucchini, bell pepper, and onion.
3. Add the breadcrumbs, milk, and egg to the bowl. Stir in garlic powder, dried oregano, salt, and pepper. Mix everything gently but thoroughly until well combined.
4. Fold in about half of the shredded mozzarella cheese into the mixture for a cheesy surprise inside each muffin.
5. Divide the mixture evenly between the 12 muffin cups, pressing down slightly to pack them well. Top each with a small spoonful of ketchup and a sprinkle of the remaining mozzarella cheese.
6. Bake in the preheated oven for 22-25 minutes or until the meat is cooked through (internal temperature should reach 165°F/74°C) and the tops are golden.
7. Allow the mini meatloaves to cool for 5 minutes in the pan before carefully running a knife around the edges to loosen and remove.
8. Serve warm with your kid’s favorite dipping sauce or a side of steamed veggies or mashed potatoes.

Chef tips

• To hide veggies better, finely grate or chop them so kids are less likely to notice.
• If zucchini is too watery, place it between paper towels and press to absorb excess moisture to avoid soggy meatloaf.
• Substitute ground turkey or lean ground beef if preferred, adjusting cooking time as needed.
• For a dairy-free version, omit cheese or use a plant-based cheese alternative.