Mini Chicken and Spinach Meatloaf Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Individual baked meatloaf muffins with ground chicken and fresh spinach, a tasty and nutritious portion-controlled meal for kids. This american-inspired kid friendly ready in about 40 minutes pairs ground chicken, fresh spinach, finely chopped, minced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb ground chicken, 1 cup finely chopped fresh spinach, 1/4 cup minced onion, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Mix gently until fully combined.
  2. Step 2: Grease a 12-cup muffin tin with cooking spray or olive oil. Divide the mixture evenly into the cups, pressing lightly to fill each.
  3. Step 3: In a small bowl, mix 1/4 cup ketchup with 1 tsp Worcestershire sauce. Spread a thin layer of this glaze over the top of each meatloaf muffin.
  4. Step 4: Bake for 25 minutes until the meat is cooked through and the tops are slightly caramelized.
  5. Step 5: Remove from oven and let cool 5 minutes before removing from the tin. Serve warm with mashed potatoes or steamed vegetables for a kid-friendly dinner.

Equipment for this recipe

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Frequently asked questions

How long does Mini Chicken and Spinach Meatloaf Muffins take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Chicken and Spinach Meatloaf Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Mini Chicken and Spinach Meatloaf Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Chicken and Spinach Meatloaf Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Chicken and Spinach Meatloaf Muffins?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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