My husband adores this meal, and I’ve just discovered a muffin tin version! Now he can enjoy it anytime he wants!

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a large bowl, combine the ground chicken, 1/2 cup of the shredded cheddar cheese, almond flour, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Divide the mixture evenly into the muffin tin, pressing down gently to form mini meatloaves.

In a small bowl, mix the tomato sauce and Worcestershire sauce together. Spoon the sauce over each mini meatloaf.

Sprinkle the remaining cheddar cheese on top of each meatloaf.

Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and the cheese is melted and bubbly.

Allow to cool slightly before serving.

For a spicy kick, add a pinch of red pepper flakes to the meat mixture. If you prefer turkey, feel free to substitute ground turkey for the chicken. You can also experiment with different cheeses like mozzarella or pepper jack for a different flavor profile. To make this dish even more nutritious, consider adding finely chopped spinach or kale to the meat mixture.