Chicken Bacon Apple Mini Meatloaves with Carrot Slaw
Ingredients
For the mini meatloaves
- 2 chicken breasts (440 g), minced (or 400g of ground chicken)
- 8 slices of bacon (240 g)
- 1 small green apple peeled and diced in small cubes
- 1 tsp of dried thyme
- 3 tbsp of avocado oil (plus additional to grease the pan)
- 1 tsp of sea salt or hymalayan pink salt
For the carrot slaw
- 1 carrot, grated or thinly sliced
- 1 small apple, grated or thinly sliced
- 1 cucumber, grated or thinly sliced
- 2 tbsp of olive oil
- 1 tbsp of apple cider vinegar (with the mother)
Instructions
- Preheat oven to 400F (200C)
- Food process the chicken breast if chicken is not already minced. Set aside.
- Cook the bacon. Once cooked, chop into small pieces and set aside.
- Mix together the minced chicken, chopped bacon, diced apple, thyme, avocado oil, and salt in a large bowl.
- Grease a muffin pan. Fill the greased muffin pan or non-stick silicone muffin pan with chicken mixture.
- Bake for 20-25 minutes. Check with a meat thermometer that the internal temperature reaches 170F (77C)
- To make the slaw, squeeze excess water from the grated carrot, apple and cucumber and mix all ingredients together.