Healthy Mini Chicken Gouda Stuffed Meatloaf
There are so many things about this recipe that I just love. First of all that they are personalized little mini meat loaves. Perfect for easy served dinners, dinner guests and for perfect purportions. Plus when you cut inside you get a GOUDA surpise :)
Servings: 6
Calories: 537kcal
Equipment
- Muffin Tin
Ingredients
- 2 lbs ground chicken thigh
- 1 cup crushed breadcrumbs I like the butter garlic kind for this recipe, but see above for GF option
- 2 stalks celery chopped finely
- 2 carrots chopped finely
- 1/2 onion chopped finely
- 6 baby Bella mushrooms sliced omit if mushrooms are not your thing
- 2 tbsp dijon mustard
- 2 tbsp Organic Valley Sour Cream or DF cream cheese, see above for DF option
- 2 cloves minced garlic
- 6 slices of Smoked Gouda cheese or see above for DF option
- 4-5 dashes of Worcester Sauce
- 2 cup ketchup love the organic ketchup-- Whole Foods brand is our favorite
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tbsp olive oil
To season the veggies you will need:
- 1/2 tsp Onion powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/8 tsp cayenne
- 1/4 cup red wine
Instructions
- In a large bowl put the 2 lbs ground chicken thigh & set aside. Then heat up a medium frying pan with 1 tbsp olive oil. After it has heated about 2 minutes, add in onion & minced garlic. Let it sauce for about 3-4 minutes until it starts to get a little brown. Then add in the carrots, celery & mushrooms-- all chopped finely.
- Add in 1/4 cup red wine and cook down the veggies until all liquid is absorbed & cooked through about 5-8 minutes. While it is cooking, season with 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp paprika, 1/4 tsp pepper and 1/8 tsp cayenne. Season to taste. Once the veggies are soft, cooked & seasoned, even starting to brown, you will pour this mixture on top of the meat in the large bowl.
- On top of the meat & veggie mixture now, add 1 tsp salt, 1 tsp Italian seasoning, Worcester sauce, sour cream, dijon mustard & crushed bread crumbs. With a spoon, mix all of this mixture until well combined.
- Next take each slice of gouda & fold it in half. Each half will be in the center of your meatloaves. You will then keep folding up the half until you get a smaller square. Keep repeating until you have 12, set aside on a plate so they are ready when you are ready to stuff each one.
- Grease a 12 cup muffin tin, then divide mixture into 12 (about 1/4 cup mixture) push down the middle to put the cheese then add more mixture to the top, then continue to shape into a ball, you want enough to be around it so the cheese does not leak out & is completely in the middle. Repeat for all 12 mini meat loaves.
- Cook on 425 degrees for 15 minutes, then take out, top each meatloaf with ketchup & place back into oven for 3 minutes. Check to make sure cooked all the way through (usually just cut into one in the muffin tin a tad. If not put into oven for another 2 minutes. Then serve on top of crispy butternut squash straws, potatoes, zoodles, salad etc.
Nutrition
Calories: 537kcal | Carbohydrates: 40g | Protein: 39g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 1868mg | Potassium: 1296mg | Fiber: 2g | Sugar: 21g | Vitamin A: 4124IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 3mg