Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and family-friendly. The individual loaves cook faster than a traditional meatloaf and look great when served. The combination of lean chicken mince and aromatic seasonings makes them light yet satisfying. They’re also freezer-friendly, which makes them perfect for busy weeknights or lunchboxes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Olive oil spray
650g chicken mince
70g (1 cup) fresh white breadcrumbs (made from day-old bread)
1 small carrot, peeled, shredded
4 shallots, trimmed, thinly sliced
2 tsp grated fresh ginger
1 tsp Chinese five spice
60ml (1/4 cup) plum sauce
Mixed salad leaves, to serve
Plum sauce, extra (optional), to serve

Directions

Step 1
I preheat the oven to 180°C and spray eight 185ml (3/4-cup) capacity mini loaf pans with olive oil spray to lightly grease them.

Step 2
In a large bowl, I combine the chicken mince, breadcrumbs, shredded carrot, shallots, ginger, Chinese five spice, and 2 tablespoons of plum sauce. I season lightly with salt and pepper, then stir the mixture until everything is evenly combined.

Step 3
I divide the mixture evenly among the prepared mini loaf pans and smooth the surfaces. Then I brush the tops with the remaining plum sauce. I bake the loaves for about 20 minutes or until the juices run clear when tested with a skewer. I let them rest in the pans for 5 minutes before removing them carefully.

Step 4
I serve the mini chicken meatloaves warm or cold with mixed salad leaves and a drizzle of extra plum sauce on the side, if I like a bit more sweetness.

Servings and Timing

This recipe makes 8 mini meatloaves. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I like to mix in a finely chopped red capsicum or zucchini for added color and nutrition. For a different flavor, I use barbecue sauce or hoisin sauce instead of plum sauce. If I’m making it gluten-free, I swap the breadcrumbs for gluten-free ones. I also enjoy serving them with mashed potatoes or rice for a more filling meal.

Storage/Reheating

I store leftover mini meatloaves in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 160°C for 10 minutes or in the microwave for about 1 minute until hot through. They can also be frozen for up to 2 months — I thaw them overnight in the fridge before reheating.

FAQs

Can I make these meatloaves ahead of time?

Yes, I often prepare them earlier in the day and refrigerate them until ready to bake.

Can I use turkey mince instead of chicken?

Absolutely. Turkey mince works just as well and gives a slightly different flavor.

How can I make this recipe gluten-free?

I use gluten-free breadcrumbs and check that the plum sauce is gluten-free.

Can I bake them without loaf pans?

Yes, I shape the mixture into small ovals or patties and place them on a lined baking tray.

How do I know when the meatloaves are cooked?

They’re ready when the juices run clear, and the internal temperature reaches 75°C.

Can I add extra vegetables?

Yes, finely grated zucchini, corn, or mushrooms mix in well without changing the texture too much.

What can I use instead of Chinese five spice?

I use a mix of cinnamon, star anise, and a little ground cloves for a similar flavor.

Can I freeze the cooked meatloaves?

Yes, I let them cool completely, then wrap individually and freeze for up to 2 months.

Are they good for kids’ lunchboxes?

Yes, they’re great cold and fit perfectly in a lunchbox for school or work.

What can I serve with these mini meatloaves?

I like pairing them with steamed vegetables, rice, or a crisp salad for a balanced meal.

Conclusion

I love how these mini chicken meatloaves with plum sauce are easy to make yet full of flavor. They’re juicy, tender, and beautifully glazed, making them a delicious option for any meal. Whether I serve them fresh from the oven or chilled in a sandwich, they’re always a hit with everyone at the table.