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Cheesy Ranch Chicken Meatloaf Minis

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These cheesy ranch chicken meatloaf minis are a quick, comforting dinner for two, packed with juicy ground chicken, ranch seasoning, and gooey cheese. They bake up fast in a muffin tin for easy portioning and cleanup, making them perfect for busy weeknights or a cozy date night in.

Ingredients

Scale
  • 1/2 pound ground chicken (93% lean recommended)
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup plain breadcrumbs (or panko; use gluten-free if needed)
  • 1 large egg
  • 2 tablespoons ranch dressing
  • 1 tablespoon ranch seasoning powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon finely chopped fresh parsley (optional)
  • 2 tablespoons shredded mozzarella cheese (for topping)
  • 1 tablespoon ranch dressing (for drizzling after baking, optional)
  • Extra fresh parsley or chives, finely chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly spray a 6-cup muffin tin with nonstick spray or brush with olive oil. If using a baking sheet, line it with parchment paper.
  2. In a medium mixing bowl, combine ground chicken, shredded cheddar, breadcrumbs, egg, 2 tablespoons ranch dressing, ranch seasoning, garlic powder, onion powder, salt, black pepper, and parsley if using. Mix until just combined; do not overmix.
  3. Divide the mixture evenly among 4 muffin cups (about 3/4 full each). If using a baking sheet, shape into 2 mini loaves.
  4. Sprinkle shredded mozzarella evenly over the tops of each mini. Add extra cheddar if desired.
  5. Bake for 22-25 minutes, or until the tops are golden and an instant-read thermometer inserted into the center reads 165°F (74°C).
  6. Remove from the oven and let the minis rest in the pan for 3-5 minutes.
  7. Run a butter knife around the edges and carefully lift each mini out.
  8. Drizzle with the remaining ranch dressing and sprinkle with extra parsley or chives if desired. Serve warm.

Notes

For a gluten-free version, use gluten-free breadcrumbs or almond flour. You can substitute ground turkey for chicken. To add veggies, mix in finely diced bell pepper or spinach. For extra browning, broil the minis for 1-2 minutes at the end. Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 2 months.

Nutrition

Keywords: chicken meatloaf, ranch chicken, cheesy meatloaf, dinner for two, easy chicken recipe, mini meatloaf, comfort food, weeknight dinner, gluten-free option

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