If you've got 15 minutes, you've got time to pop these bacon-wrapped mini chicken meatloaves in the oven. Take the rest of the night to bask in the glory.
What You Need
Original recipe yields 6 servings
2 egg s
3/4 cup milk
1-1/2 lb. lean ground chicken
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/3 cup KRAFT Original Barbecue Sauce
1/4 cup shredded carrot s
2 Tbsp. grated onion s
6 slices OSCAR MAYER Turkey Bacon
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Let's Make It
Heat oven to 375ºF.
Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix just until blended. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.
Place meatloaves on rimmed baking sheet sprayed with cooking spray.
Bake 35 to 40 min. or until done (165ºF).
Serve with roasted sweet potatoes and hot steamed mixed vegetables.
To freeze meatloaves, wrap each meatloaf individually in plastic wrap and place in freezer-weight resealable plastic bag; seal bag. Freeze for up to 3 months. When ready to serve, heat oven to 375ºF. Place frozen meatloaves on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (165ºF). Or, thaw meatloaves overnight in refrigerator before baking 35 to 40 min. or until done (165ºF).
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.