Mini Chicken Meatloaves | Slimming World




Yield 5 mini meatloaves

This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly

*suitable for freezing



  1. Preheat oven to 200c/400f (gas mark 6)
  2. Spray a frying pan over a medium heat with some spray oil and add the onion, pepper and chilli and cook until softened. Remove from heat and allow to cool.
  3. Add the passata to a bowl, along with some finely chopped fresh rosemary leaves (leaves of approx 2 stems), crushed garlic and 1 tablespoon of brown sugar, tomato paste and a splash of Worcestershire sauce. Mix thoroughly.
  4. In a large bowl, add the chicken mince, grated carrot, previously cooked onion, pepper and chilli, 1 egg and 1/4 cup of the sauce mixture and bind all together.
  5. Grease a mini meatloaf pan with some spray oil and fill each meatloaf space with your mixture (should make approx 5 mini meatloaves), if you prefer you can make one large one.
  6. Brush over the top of each meatloaf with the sauce and place in the oven and bake for approx 30 mins.
  7. Allow to rest for 5-10 minutes before serving.
  8. Serve with your choice of sides.


If making one large meatloaf, bake for approx 50 minutes

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary. 

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Nutrition Facts

Serving Size 1 mini meatloaf

Amount Per Serving

Calories 179

% Daily Value

Total Fat 4.1 g


Saturated Fat 1.2 g


Cholesterol 94 mg


Sodium 169 mg


Total Carbohydrates 10.2 g


Dietary Fiber 1.8 g


Sugars 5.8 g

Protein 25.4 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at