Healthy Recipe: Ground Chicken Mini Meatloaf

I was supposed to launch this segment on October 1st, but other things got in the way. A while back on Instagram and Facebook, I asked if you guys would be interested in me sharing my healthy recipes -- and 99.9% of ya'll said yes. So here it is! This month and going forward, I'll really be ramping up the "healthy living" aspect of the blog. Health and wellness, Mane Objective style :)

For those of you that are curious, I'm not on any sort of special diet -- I'm not a "clean" eating connoisseur (although I minimize processed foods as much as possible), I don't quite understand the obsession with paleo (no judgement if you do), and I'm not too interested in alkaline, Mediterranean, low-fat, carb-free, and other random diets. I'm simply on a journey to be well -- to make small, sustainable lifestyle changes that will have a bigger impact over time.

I've posted pictures of my random dalliances in the kitchen (I really enjoy cooking), and have been asked for recipes. So here's the first one: Ground Chicken Mini Meatloaf. This recipe may be considered clean, paleo, or whatever -- I'm not sure of all the rules. All I know is that it's made with some simple ingredients, is way easy to do, and tastes yummy. I also know that it's low in fat and sodium, and high in protein. You'll need:

• cupcake/muffin pan(s)
• nonstick cooking spray (I use Trader Joe's Olive Oil Cooking Spray)
• 2 lbs of ground chicken
• 1/2 cup chopped bell peppers (I used yellow and red)
• 2 egg whites
• 1 1/2 cups fresh spinach, chopped
• 1 can tomato paste (I use Trader Joe's)
• 2 teaspoons Flavor God Everything Seasoning (instant substitute: Trader Joe's 21 Seasoning Salute)
• 1 teaspoon Flavor God Garlic Lovers Seasoning
• 1 1/2 teaspoons sea salt
• 1 heaping teaspoon Italian seasoning
• pepper, garlic powder, onion, and smoked paprika to taste
• parsley (for garnish)

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large bowl, combine ground chicken, bell peppers, and seasonings. Mix thoroughly by hand or with a nonstick rubber spatula. 





3. After seasonings and bell peppers are evenly mixed throughout the meat, add in spinach first and mix again. Pour in egg whites last. Mix until all of the egg whites are completely folded into the meat and vegetables.



4. Spray muffin pan(s) with nonstick cooking spray, and scoop meatloaf mixture into each tin evenly.


5. Bake for 30 minutes on 375 degrees Fahrenheit. Mini meatloaves will be brown on top and cooked all the way through.

6. Remove from oven, and spread approximately half a tablespoon of tomato paste on top of each meatloaf muffin. Garnish with parsley.





7. Return mini meatloaves to oven for 5 minutes to let the tomato paste bake on.


8. Remove from oven, let the mini meatloaves stand for 5 minutes, then transfer them individually to a container or plate for storage or serving.


Enjoy!


Nutrition Information:

Serving Size 1 Mini Meatloaf
Fat 4.8g
Saturated Fat 1.1g
Cholesterol 45.3mg
Sodium 178.8mg
Potassium 238.5mg
Total Carbs 3.6g
Dietary Fiber 1.2g
Sugars 2.3g
Protein 12.9g
Vitamin A 19.2%
Vitamin C 21.3%
Calcium 2.4%
Iron 6.9%

Let me know how you guys like this recipe <3