Lunchbox Mini-Meatloaves

Today's our last day of summer vacation.  The boys are ready to go back, I am ready for them to go back (anyone else remember that old Staples commercial where the dad was gleefully going through the aisles, buying school supplies to the tune of "It's the Most Wonderful Time of the Year?") and yet, I'm also feeling the pangs of "I can't believe my boys are growing up so fast" too.

Tonight I will prepare the first school lunch of the year.  Not sure if I am ready to re-enter the world of daily lunch packing, but ready or not, here school comes!

Here's another great school lunchbox idea, mini-meatloaves.  Make up a batch in your muffin tins, and then freeze the extra for fast lunchbox packing or a really quick dinner.  These meatloaves use ground chicken (you can certainly use ground turkey or beef too), so they're healthier than the standard meatloaf.

Lunchbox Mini-Meatloaves

1 pound ground chicken
2 eggs, beaten well
1/2 teaspoon dry mustard
1/4  teaspoon dried dill
1 tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup barbecue sauce, divided use
1/2 cup whole wheat breadcrumbs (or just use plain)
1 cup quick oats oatmeal

Preheat oven to 375 degrees.

In a large bowl, mix the chicken and eggs.  Add the dry mustard, dill, parsley, onion powder, garlic powder, salt, pepper and 2 tablespoons barbecue sauce.  Mix well until fully incorporated.

Add the breadcrumbs and oatmeal and mix well until all is fully incorporated. 

Place approximately 2 tablespoons of the mixture in each muffin tin space. 

Spread remaining 2 tablespoons BBQ sauce on top of the mini-meatloaves, if desired.


Bake for 20 minutes or until a meat thermometer reads 165 degrees.

Makes 12 mini-meatloaves.

Life is sweet,
SPC