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.

Jump to:

Ingredients and Substitutions
How to Add Vegetables to Meatloaf
Directions with Pictures
Shaping Options and Cook Times
Storage and Freezer Guidelines
More Chicken Meatloaf Recipes
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Ingredients and Substitutions

Pictured below are the basic ingredients that are mixed into ground chicken.

Graphic with ingredients to make the recipe.

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!

Picture Collage of 4 steps to make the recipe.

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.

Chicken loaf on platter with bowl of mashed potatoes behind it.

Shaping Options and Cook Times

There are quite a few options for shaping the chicken meatloaf mixture. The cook time will vary.

Numbered collage of 4 ways to shape mixture for meatloaf.

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.

Slices of chicken meatloaf on a platter next to a bowl of cauliflower mash.

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!

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