Mini BBQ Chicken Meatloaves with Green Beans
Ingredients
-
¼ cup whole milk
-
¼ cup bread crumbs
-
1 large egg
-
3 tablespoons ranch seasoning
-
½ teaspoon kosher salt
-
¼ teaspoon black pepper
-
¼ teaspoon garlic powder
Tools
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
small bowl
-
June Pan
-
pastry brush
-
liquid measuring cup
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
Soak the milk and the bread crumbs
Place the milk and bread crumbs in a small bowl. Stir until combined and let soak until very soft, about 5 minutes.
¼ cup whole milk
¼ cup bread crumbs
small bowl
liquid measuring cup
measuring cups
Start the meatloaf mixture
Combine the egg, ranch seasoning, salt (use only ¼ teaspoon if using store-bought ranch seasoning), pepper and garlic powder in a large bowl.
1 large egg
3 tablespoons ranch seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
large bowl
measuring spoons
Season the meatloaf mixture
Add the green onions and soaked bread crumbs to the large bowl. Stir to combine.
⅓ cup chopped green onion
Add the ground chicken and combine
Add the ground chicken to the bowl. With your hands, gently mix until just combined. Do not overmix or your meatloaves will be tough and dry.
1 pound ground chicken
Shape the meatloaves
Divide the meatloaf mixture into 4 equal portions and form each portion into a brick about 4” long and 2½” wide. Place the meatloaves down the middle of the June Pan, about ½” apart, aligning them so the long side of each loaf is parallel to the short sides of the June Pan and there is space above and below the meatloaves.
June Pan
Glaze the meatloaves
Using a pastry brush or offset spatula, glaze the meatloaves with half of the barbecue sauce, about 1½ tablespoons each. Completely cover the surface of each loaf. Reserve the remaining sauce for later.
pastry brush
¾ cup barbecue sauce
Season the vegetables
In a medium bowl, toss the green beans with the olive oil, salt, and pepper.
medium bowl
12 ounces green beans
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
Add the green beans to the June Pan
Add the green beans to the June Pan, arranging them in the space above and below the meatloaves.
Cook the meatloaf
Transfer the June Pan to the middle shelf of the June Oven. Roast the meatloaves 15 minutes. June will notify you when to add another coat of glaze.
Add final glaze and top with cheese
Carefully remove the food from the June Oven and close the door. Keep the June Oven hot using the button below. Brush the meatloaves with the remaining 6 tablespoons of barbecue sauce. Sprinkle with the cheese.
barbecue sauce
⅓ cup grated cheddar cheese
Continue cooking
Return the pan to the June Oven. Roast the meatloaves 6 more minutes, until the cheese is melted and browned and the meatloaf is cooked through.
Rest and serve
Remove the food from the June Oven and let the meatloaves rest 3-5 minutes before serving with the green beans alongside.
