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Cheesy Ranch Chicken Meatloaf Muffins with Roasted Veggies

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These cheesy ranch chicken meatloaf muffins are a fun, high-protein twist on classic meatloaf, baked in muffin tins for perfect portions and topped with melty cheddar cheese. Served with colorful roasted veggies, this easy dinner is kid-friendly, meal-prep ready, and packed with comforting flavor.

Ingredients

Scale
  • 1.5 pounds ground chicken (preferably lean, not ultra-lean)
  • 1 cup shredded cheddar cheese, divided
  • 1/3 cup ranch dressing
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional)
  • 2 cups broccoli florets
  • 2 large carrots, sliced into coins (about 1 cup)
  • 1 large red bell pepper, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (for veggies)
  • 1/2 teaspoon black pepper (for veggies)
  • 1/2 teaspoon dried Italian herbs

Instructions

  1. Preheat your oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick spray or line with parchment cupcake liners. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine ground chicken, 1/2 cup shredded cheddar, ranch dressing, beaten egg, panko breadcrumbs, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and parsley. Mix gently until just combined.
  3. Divide the chicken mixture evenly among the 12 muffin cups (about 1/4 cup per muffin). Press down gently and smooth the tops. Sprinkle the remaining 1/2 cup shredded cheddar cheese over each muffin.
  4. In a medium bowl, toss broccoli florets, carrot coins, and red bell pepper with olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and dried Italian herbs. Spread veggies in a single layer on the prepared baking sheet.
  5. Place the muffin tin and veggie baking sheet in the oven. Bake for 22–25 minutes, rotating the pans halfway through. Muffins are done when golden on top and internal temp reaches 165°F (74°C); veggies should be caramelized and fork-tender.
  6. Let muffins cool in the tin for 3–5 minutes before running a small knife around the edges and gently lifting them out. Let veggies cool slightly on the baking sheet.
  7. Serve 2–3 meatloaf muffins per person with a generous scoop of roasted veggies. Garnish with extra parsley or a drizzle of ranch if desired.

Notes

For gluten-free, use gluten-free breadcrumbs and ranch. Don’t overmix the meat mixture for tender muffins. Let muffins rest before removing from the tin. Swap veggies or cheese as desired. Muffins and veggies can be made ahead and reheat well. Freeze muffins for up to 2 months.

Nutrition

Keywords: chicken meatloaf muffins, cheesy ranch chicken, easy dinner, roasted veggies, meal prep, kid friendly, high protein, comfort food, gluten free option

Find it online: https://tempotaste.com/cheesy-ranch-chicken-meatloaf-muffins-recipe-easy-dinner-with-roasted-veggies/