These Chicken Meatloaf Muffins Are Meal Prep Marvels
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Looking for a low-carb lunch that you’ll actually want to eat? These chicken meatloaf muffins are the answer. Made with enchilada sauce and plenty of cheese, you don’t have to worry about these mini meatloaves being dry and flavorless. They’re packed with enough protein to fuel you through your afternoon meetings, and you can make them ahead of time! Win-win.
To start, you’ll need to cook up a batch of quinoa. While that’s going you can sauté your garlic, onion, and bell peppers, which will then get tossed with the cooked quinoa. Then you mix in some flavoring agents (cumin, dried oregano, chili powder, hot sauce, red chili flakes, cilantro, salt, and pepper) along with the red enchilada sauce (store-bought is fine, unless you want to make your own!), ground chicken, egg whites, and shredded cheese.
Once you have your meatloaf mixture, you just portion it out into a greased muffin tin. After baking for about 30 minutes, you spoon some more enchilada sauce and cheese over the top of each muffin and place back in the oven to get the cheese nice and melty.
The author notes that a serving size is two muffins. Portion them out for the week in Tupperware with some greens or fresh veggies and you’ve got a satisfying lunch or light dinner for the week!
→ Get the Recipe: Cheesy Chicken Quinoa Enchilada Meatloaf Muffins from Ambitious Kitchen
