This Ground Chicken Meatloaf recipe is fantastically cheesy, healthy and easy to make! Turn it into a loaf, meatloaf muffins or meatballs. Any way you shape it, you'll LOVE this healthy comfort dinner that's low in carbs too.
This recipe is not boring, bland or traditional! Much like Buffalo Chicken Meatloaf Cups, this chicken loaf will change the way you feel about meatloaf! It's also the delicious filling in Chicken Meatloaf Stuffed Peppers.
You'll love this recipe because:
- It's healthy and low-carb.
- It takes minutes to prep and the rest is hands-off time.
- Shape it into "muffins" or meatballs and bake in under 20 minutes.
- It freezes beautifully…before or after you make it. We know because we made this one all the time at our make-ahead meal stores.
Ingredients and Substitutions
Pictured below are the basic ingredients that are mixed into ground chicken.
- Ground Chicken - Ground chicken that is not labelled as breast meat is ideal since it will be a little firmer. You can use ground chicken breast, but it is very soft before it cooks and until it sets. Either way, the finished dish does not release much fat. Ground turkey and ground beef will also work in this recipe.
- Oatmeal - This is ideal for binding and absorbing the juices in meatloaf. As you can see from the pictures, you can't tell that we used old fashioned rolled oats. Quick cooking oats and breadcrumbs may be substituted.
- Ketchup - To make this recipe even lower in carbs use a sugar-free brand.
- Mozzarella and Parmesan Cheeses - The cheese not only holds things together, but also makes it out of this world delicious. Use other shredded cheeses, such as Monterey Jack or cheddar for a different flavor profile.
How to Add Vegetables to Meatloaf
Meatloaf is the perfect vessel for sneaking in healthy vegetables and other tasty ingredients that will add a punch of flavor. Here are some ideas we've offered at our stores for a 1 pound loaf:
- Pureed carrot, cauliflower or other vegetable. Replace ¼ to ½ cup of the ketchup.
- Add additional chopped vegetables, such as diced peppers or celery. Add about ¼ cup without changing anything or reduce some of the onion to add more.
- Stack, roll and cut fresh spinach leaves. Add up to ⅓ of a cup without changing anything.
- Herbs, such as basil and oregano pair nicely with this recipe. Add about ¼ cup fresh basil (1-2 teaspoon dried) or 1 Tablespoon oregano (1 teaspoon dried).
If you're new to stealthy healthy cooking, then start with a small amount and add a little more the next time you make it. It will help you to gauge how everyone likes it and how it will work in the recipe.
Directions with Pictures
This ground chicken meatloaf is easy to make. But, to get the very best result it's important to follow a few tips so that the ingredients are evenly disbursed throughout the loaf and it doesn't get tough!
- First, mix the dry ingredients and cheeses together in a large bowl.
- Next mix in ketchup and egg.
- Last, add the ground chicken until it's fully incorporated. But, don't overmix or it toughens the chicken!
- Add the meat mixture to a loaf pan, spread a little ketchup over the top, and cook for about 45 minutes or until the internal temperature reaches 165 °F. (See more shaping options below)
We highly recommend using a meat thermometer to so that the meatloaf is moist and cooks to the perfect doneness. Let the meatloaf rest for at least 5 minutes before slicing and serving.
Shaping Options and Cook Times
There are quite a few options for shaping the chicken meatloaf mixture. The cook time will vary.
- Standard loaf - A 1-pound or 2-pound tin can be used. (We love this loaf pan by Chicago Metallic which lets you easily lift out the loaf and leave the juices behind.) Or, you can shape it into a uniform loaf by hand and place it on a rimmed baking sheet. A 2 pound loaf will take a little over an hour.
- Mini loaf - Use a specially made tin or a shape by hand as pictured. The cook time is almost cut in half. 1 pound will makes 3 mini loaves.
- Meatloaf muffins - Press the mixture into a cupcake tin. Cook time will be about 20 minutes. Makes 12. You can even make 36 of bites in a mini muffin tin!
- Meatballs - Use an ice cream scoop to make ¼ cup meatballs. These are done in about 15 minutes. Makes 12.
Storage and Freezer Guidelines
- Refrigerator - Place leftover meatloaf in an airtight storage container in the refrigerator for up to 3 days. Reheat meatloaf in the microwave until warmed through.
- Make-Ahead and Freeze - Prepare meatloaf and freeze before or after cooking.
- For an uncooked loaf - Encase pan in plastic wrap and then aluminum foil. Place in a resealable freezer bag. Label and store in the refrigerator for 3-6 months. We normally recommend 2 months for freezer foods. However, uncooked meatloaf will keep extremely well if packaged tightly.
- For cooked loaf - store in an airtight container in the freezer for up to 2 months.
- When ready to eat - Move meatloaf to the refrigerator to defrost overnight and cook according to the directions.
More Chicken Meatloaf Recipes
All of these delicious dinner recipes can be made into a loaf too!
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Ground Chicken Meatloaf
This Ground Chicken Meatloaf recipe is fantastically cheesy, healthy and easy to make! Turn it into a loaf, meatloaf muffins or meatballs. Any way you shape it, you'll LOVE this healthy comfort dinner that's low in carbs too.
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Servings: 6 servings
Calories: 252kcal
Equipment
Ingredients
- ½ cup oatmeal or breadcrumbs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup diced onion about ½ medium-sized onion
- ½ teaspoon salt
- ½ cup ketchup Plus 1 Tablespoon more to glaze the top. Use sugar-free for even lower-carb result
- 1 egg lightly beaten
- 1 pound ground chicken
Instructions
- Preheat oven to 350 F.
- Add oatmeal, cheeses, diced onion, and salt to a large bowl and mix to combine.
- Add ketchup and egg to the bowl and mix.
- Add ground chicken and mix just until combined. Don't overmix which may cause the chicken to toughen.
- Press mixture into a loaf pan a spread about 1 Tablespoon of ketchup over the top. (See other shaping options and cook times below.)
- Bake uncovered for about 45 minutes or until the internal temperature reaches 165 °F. We suggest using a digital thermometer.
- Allow cooked chicken loaf to rest for about 5-10 minutes, then slice and enjoy!
Notes
You'll find more expert tips and step by step pictures above!
Other Shaping Options
- Standard loaf - A 1-pound or 2-pound tin can be used. Or, you can shape it into a uniform loaf by hand and place it on a rimmed baking sheet. A 2 pound loaf will take a little over an hour.
- Mini loaf - Use a specially made tin or a shape by hand. The cook time is almost cut in half. 1 pound will makes 3 mini loaves.
- Meatloaf muffins - Press the mixture into a cupcake tin. Cook time will be about 20 minutes. Makes 12. You can make 36 of bites in a mini muffin tin!
- Meatballs - Use an ice cream scoop to make ¼ cup meatballs. These are done in about 15 minutes. Makes 12.
- Refrigerator - Place leftover meatloaf in an airtight storage container in the refrigerator for up to 3 days. Reheat meatloaf in the microwave until warmed through.
- Make-Ahead and Freeze - Prepare meatloaf and freeze before or after cooking.
- For an uncooked loaf - Encase pan in plastic wrap and then aluminum foil. Place in a resealable freezer bag. Label and store in the refrigerator for 3-6 months. We normally recommend 2 months for freezer foods. However, uncooked meatloaf will keep extremely well if packaged tightly.
- For cooked loaf - store in an airtight container in the freezer for up to 2 months.
- When ready to eat - Move meatloaf to the refrigerator to defrost overnight and cook according to the directions.
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Nutrition
Calories: 252kcal | Carbohydrates: 10g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 677mg | Potassium: 526mg | Fiber: 1g | Sugar: 5g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 1mg
Nutritional and Food Safety Disclaimer
KTLyn
My kids loved this recipe. We doubled it to have leftovers for sandwiches and to crumble into spaghetti. We did not change anything and will definitely make it again.
Marjory Pilley
Thanks for circling back to comment. I'm so glad you enjoyed it.
Nini
This sounds delicious!
Wondering if it’s possible to air fry?
Thanks!
Marjory Pilley
You can! (And, I'd love a tester...hint, hint.) Form the loaf and cook at about 390 °F. Put down some parchment paper to reduce the mess. The length of time will vary depending upon the size of the loaf, so have your instant read thermometer ready. A smaller size mini loaf may only take about 20-25 minutes. Please let me know if you try it!
Chloe
I loved it. Any chance this recipe works (or can be adapted) for the crockpot? Thanks!
Marjory Pilley
I'm so glad you enjoyed it! It should work. Line the crock with aluminum foil. Try cooking for about 6 hours on low or 3 on high. I'd love to know if you try it!
Judith
I have not made this yet, just came across the recipe, but it sounds fabulous. I love that it is flexible (more veg), low carb, and gluten free when I use certified gluten free oats. I look forward to making it, thanks so much!
Marjory Pilley
Thanks for our comment. I hope you enjoy it!
Judith
I made this recipe tonight and was very happy with the results. The flavor was great and it makes a lot of servings with only one pound of chicken. Thanks!
Marjory Pilley
I'm so glad you enjoyed it!