Weeknight dinners can feel like a juggling act. You want something healthy, quick, and satisfying, but also something everyone will actually eat. That's where these ground chicken meatloaf muffins come in. They're cozy, protein-packed little bites that feel special enough for dinner but simple enough for the busiest weeknight.
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I started making these on hectic school nights when the last thing I wanted was to deal with a pile of dishes or picky-eater grumbles. Now, they're on instant rotation at our house because they're just so versatile and tasty. They're meal-preppable, lunchbox-friendly, freezer-ready, and gone in seconds when reheated.
And the best part? My kids love them so much that one even submitted the recipe to his college's Taste of Home cookbook. (Proud mom moment!) Serve them with a salad, tuck them into wraps, or pair them with roasted veggies. They're an easy win every time.
Jump to:
- Why You'll Love This Meatloaf Muffins Recipe
- Chicken Muffin Recipe Ingredients
- How to Make Chicken Cups
- Tips For Making Meatloaf Cups
- Meatloaf Muffins Recipe Variations
- What to Serve With Meatloaf Cups
- How to Store Ground Chicken Meatloaf Muffins
- Common Questions
- More Chicken Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Meatloaf Muffins Recipe
- Individually portioned mini meatloafs are perfect for dinner, breakfast, lunch, crumbled on your mango kale salad, or individually wrapped for an easy snack. It's a great alternative to leftover chicken breast or chicken thighs.
- Simply add all ingredients to a large bowl, mix, divide in a muffin tin, and bake. Dinner will be on the table in 30 minutes!
- These ground chicken muffins are soft, moist, savory, lean, gluten-free, and dairy-free.
Chicken Muffin Recipe Ingredients
Here are the ingredients you'll need to make savory chicken muffins:
- Eggs help to bind the ingredients in the meat mixture.
- Tomato paste is also used as a binder and adds a rich flavor. Or, skip the muffin topping and add marinara sauce instead.
- Hot sauce gives the meatloaf muffins a boost. Or use buffalo sauce to make buffalo chicken muffins.
- Italian seasoning adds a ton of flavor to these savory chicken muffins. Swap in a blend of other dried spices like sage, oregano, thyme or rosemary. Or add a few grinds of black pepper or red pepper flakes.
- Lean ground chicken makes the perfect base for this muffin pan chicken. Substitute ground turkey, ground beef, or finely diced cooked chicken breast in this easy recipe.
- Rolled oats give the muffins texture. No need for all purpose flour.
- Sweet onion adds moisture and savory flavor. Use regular onions, shallots, spring onions or chopped bell pepper. Or include other fresh veggies like chopped green beans, green onions or red bell peppers to your own tastes.
- Carrots add texture and a heaping of vegetables.
See recipe card below for all ingredients and quantities.
How to Make Chicken Cups
- In a large bowl, add lightly whisked eggs, tomato paste, hot sauce, Italian seasoning and salt. Add chicken, rolled oats, onions and carrots.
- Gently mix until combined. Take care not to over mix and compact the mixture.
- Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.
- In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup, and sea salt.
- Brush tomato sauce topping or marinara sauce over top of meat muffin mounds.
- Bake in hot 375°F oven for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
Tips For Making Meatloaf Cups
- Use a silicone muffin tin, silicone molds or muffin cup, or parchment liners to prevent sticking. I like to grease my muffin tin with coconut oil or olive oil before adding the chicken mixture.
- Take care not to over mix and compact the ingredients. This may make the muffins dense rather than full and juicy. No need for a food processor, just a large mixing bowl and large spoon, or your hands.
- Make a large batch or double batch and freeze individually wrapped portions in plastic wrap or a ziplock bag.
Meatloaf Muffins Recipe Variations
- Swap your protein: Use ground turkey or lean ground beef for a similar, tender result.
- Veggie-loaded: Fold in half a cup of finely grated carrot or zucchini (squeeze out moisture), or mince mushrooms for extra juiciness and savoriness.
- Extra heat: Already using hot sauce? Turn it up with a pinch of red chili flakes, or a little chipotle paste. Or finely dice a jalapeño and add it to the mix.
- BBQ glazed: Brush the tops in the last 5 minutes of baking with your favorite sauce, or my date-sweetened chipotle BBQ sauce for a sweet-sticky finish.
- Mini bites: Bake in a mini muffin tin, reducing baking time to about 15 minutes, or until internal temperature reaches 165°F. They're kid-friendly, appetizer-ready portions.
What to Serve With Meatloaf Cups
- Pair with steamed or roasted vegetables: Options like green beans, roasted broccoli or carrots and cauliflower add color and nutrients to your plate.
- Add a side of fresh salad: A crisp green salad or zucchini salad with a light vinaigrette pairs well, enhancing the meal's freshness.
- In a sandwich or wrap: Slice the muffins and layer them in a gluten free cassava wrap or between slices of gluten-free bread with lettuce, tomato, smoky bbq sauce, and your favorite condiments for a satisfying sandwich.
- With dipping sauces: Serve the muffins with sauces like an easy romesco sauce, marinara, avocado basil pesto, tzatziki, or a vegan cashew mayo to enhance their flavor profile.
How to Store Ground Chicken Meatloaf Muffins
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack. Do not leave at room temperature.
- Freezer: Freeze in an airtight container for up to 3 months. Wrap individually then place in an airtight container to maintain freshness.
- How to Reheat: Place muffins on a microwave-safe dish and gently microwave for 60 seconds, or more if needed. To reheat in oven, place muffins in muffin cup or lined baking sheet, covered, and heat at 300°F for about 15 minutes.
Common Questions
Can I make chicken meatloaf instead of muffins?
Yes! If you prefer, make this recipe into a chicken meatloaf. Transfer the chicken mixture to a parchment lined baking sheet, and use your hands to form a loaf, add tomato sauce topping or marinara sauce. Bake in a preheated 350°F oven for 50 minutes, or until the internal temperature reaches 165°F. Rest for 10 minutes before slicing.
More Chicken Recipes You'll Love
📖 Recipe
Chicken Muffins
This easy chicken muffins recipe is a perfect meal that's both wholesome and flavorful. These savory muffins are easy to make and will become a regular addition to your weekly meal prep rotation. Perfect as an appetizer, lunch, dinner or grab-and-go snack.
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Servings: 12 muffins
Equipment
- 1 12-cup muffin tin lined with silicon cups or parchment liners
- 1 large bowl
- 1 small bowl or medium bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Chicken muffins:
- 2 large eggs
- 2 tablespoons tomato paste or ⅓ cup tomato sauce or marinara sauce
- 1 tablespoon hot sauce optional
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 2 pounds (907 grams) lean ground chicken or turkey or finely diced chicken breast
- 1 cup (80 grams) rolled oats certified gluten-free
- 1 medium sweet onion finely diced
- 1 large carrot shredded
Topping:
- 2 tablespoons tomato paste or ¼ cup tomato sauce or marinara sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup or honey, or coconut sugar
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, lightly whisk eggs. Whisk in tomato paste, hot sauce, Italian seasoning and teaspoon salt. Add ground chicken, rolled oats, onions and carrots. Using your hands or a large spoon, gently blend the mixture together, careful not to over mix. You want everything evenly mixed without packing too firmly.2 large eggs, 2 tablespoons tomato paste, 1 tablespoon hot sauce, 1 tablespoon Italian seasoning, 1 teaspoon fine sea salt, 2 pounds lean ground chicken or turkey, 1 cup rolled oats, 1 medium sweet onion, 1 large carrot
- Divide mixture evenly among 12 muffin cups, forming mounds like a muffin shape.
- In a small bowl whisk together tomato paste, apple cider vinegar, dijon mustard, maple syrup and sea salt. Brush over top of meat muffin mounds.2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon maple syrup, ½ teaspoon fine sea salt
- Bake for 25-30 minutes or until internal temperature reaches 165°F and the tops turn golden brown.
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Notes
- Take care not to over mix and compact ingredients. This will make the chicken muffins dense rather than full and juicy.
- Store in an airtight container in the fridge for up to 4 days. Wrap individually for a quick on-the-go snack.
- To freeze, wrap individually, place in an airtight container to maintain freshness, and freeze for up to 3 months. Thaw and reheat gently in microwave.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Ruby M. says
Who knew chicken muffins were a thing? My kids absolutely loved these. What a fun twist on meatloaf!
Jacqui Wilson says
Hi Ruby,
I'm so glad your kids loved the chicken muffins. My kids love them too and they love the idea that they're chicken muffins, haha!
Susan Lee says
These chicken muffins are a game-changer! As someone who always struggles to get enough protein in my day, these muffins are so easy and delicious. I tried freezing a batch and they were still extremely tender and didn't lose their flavor at all.
Highly recommend 🙂
Jacqui Wilson says
Hi Susan,
I'm so happy you enjoyed the muffins. I always keep a batch in my freezer too!