Delicious mini-meatloaves that are easy to slip into a lunch box. They also freeze well and are great for a last-minute lunch or dinner.
- Prep: 25 min
- Cooking: 25 min
- Sufficient quantity of butter (optional)
- 1 lb (454 g) ground chicken
- 1 cup (250 mL) quick oats
- 4 cooked pieces of bacon chopped
- 1/2 cup (125 mL) Canadian Gouda cut in small cubes
- 3/4 cup (180 mL) watercress leaves minced
- 1/4 cup (60 mL) red or yellow bell pepper finely diced
- 2 green onions minced
- 2 tsp (10 mL) rinsed and drained capers chopped
- 2 eggs
- 1 tbsp (15 mL) Dijon mustard
- 1/3 cup (80 mL) 15 or 18% cream
- Salt and pepper to taste
Preheat oven to 350°F (180°C). Lightly butter a 12-cup muffin pan.
In a bowl, combine the ground chicken with the oats, bacon, Gouda, watercress, bell pepper, green onions and capers.
In another bowl, beat the eggs with the mustard and cream. Add salt and pepper, then pour into the first mixture. Divide the batter among the muffin cups.
Bake in the centre of the oven for about 25 minutes or until the chicken is cooked—in other words, until the juice runs clear when you insert a sharp knife tip in it.
Serve warm. Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months. They heat up well in the microwave.
After lightly greasing the muffin pan, line the wall of each cup with a slice of precooked bacon. Fill the muffin cups with the batter and bake as indicated in the recipe. You can buy precooked bacon at the grocery store or cook it yourself, stopping 3/4 of the way through to keep the slices soft.
Add tarragon or lemon zest to the batter, to taste.
Use spinach instead of watercress.
Replace the cream with Canadian Quark.
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Top 5 Nutrients
|Calcium:||6 % / 64 mg|
|Vitamin B12:||22 %|