Chicken Meatloaf Muffins

When I saw this recipe in a magazine,
I said to myself, "I definitely have to make this!"
The transformation of this classic meatloaf completely appealed to me
plus, the barbecue sauce topping made it so mouth-watering.
I adapted this recipe from October 2011 issue of Yummy Magazine,
with few adjustments I made with the measurements.
This recipe yields 12 chicken meatloaf muffins.
My Hubby is NOT a fan of meatloaves but he totally liked this one.
Hoooooray for me! ☺

You will need:

• 400 grams ground chicken
• 1 medium onion, minced
• 2 tablespoons carrots, grated
• ¼ cup bell peppers, minced
• 1 large egg, beaten with 2 teaspoons salt
•  ½ cup plain breadcrumbs, soaked in ½ cup water
• ½ cup barbecue sauce, divided (¼ cup each)
• salt to taste
• vegetable oil or extra virgin olive oil for brushing

Preparation:

Step 1: Preheat oven to 400F.

Step 2: In a bowl, mix together all ingredients except for  

              barbecue sauce.

Step 3: Add ¼ cup barbecue sauce and mix together with
             your hands.

Step 4: Test the seasoning of your meat by cooking a tablespoon of the mixture in the 

             microwave for about 10 seconds. Add salt to the mixture if necessary.

Step 5: Brush a 12-cup muffin tin with vegetable oil or extra
             virgin olive oil. Fill with meat mixture, making sure to
             mound each one to look like a real muffin when baked.

Step 6: Top each chicken muffin with teaspoonful  of
              barbecue sauce. Bake for about 20-25 minutes. Cut
              open one chicken muffin to check if it's cooked all the
              way through. Enjoy!