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The best Ground Chicken Meatloaf recipe is cheesy, healthy, and easy to make! Turn it into a loaf, meatloaf muffins, or meatballs. Any way you shape it, the whole family will LOVE this dinner that's low in carbs, too.
This recipe is not boring, bland, or a traditional meatloaf recipe! Much like buffalo chicken meatloaf, this homemade meatloaf made with ground chicken will change how you feel about this comfort food!
Aim for meatloaf leftovers so you can enjoy meatloaf sandwiches the next day or use them to make 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.
- Shape it into a classic loaf, "muffins," or meatballs. (The last two 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.
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Ingredient Notes
Pictured below are the basic ingredients that are mixed into lean ground chicken.
- Ground Chicken - Ground chicken that is not labeled 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, traditional breadcrumbs, and panko breadcrumbs may be substituted.
- Ketchup - To make this recipe even lower in carbs use a sugar-free brand.
- Mozzarella and Parmesan Cheeses - The cheese holds everything together and makes it out-of-this-world delicious. Use other shredded cheeses, such as Monterey Jack or cheddar for a different flavor profile.
Directions with Pictures
This chicken meatloaf is easy to make. But, to get a fantastic 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 in a large mixing bowl.
- Next mix in ketchup and egg.
- Last, add the ground chicken to the wet mixture until fully incorporated. But don't overmix, or it toughens the chicken!
- Add the ground chicken mixture to a loaf pan, spread a little ketchup over the top of the meatloaf, and cook for about 45 minutes or until the internal temperature reaches 165°F. (See more shaping options below)
We highly recommend using an instant read thermometer 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 to shape the meatloaf mixture. The cooking time will vary depending on which one you choose.
- Standard loaf - Use a 1-pound or 2-pound tin. (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 free-form 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 shape the meat mixture by hand as pictured. The cooking time is almost cut in half. One pound of ground chicken will make three mini loaves.
- Meatloaf muffins - Press the mixture into a cupcake tin. Cook time will be about 20 minutes. This method makes 12. You can even make 36 minis 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 the 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 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 the meatloaf to the refrigerator to defrost overnight and cook according to the directions.
What to Serve with Chicken Meatloaf
Serve this hearty main course with these classic side dishes: creamy mashed potatoes, loaded cauliflower mash, and green beans!
More Chicken Meatloaf Recipes
All of these delicious dinner recipes can be made into a loaf too!
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Best Ground Chicken Meatloaf Recipe
This best Ground Chicken Meatloaf recipe is 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
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!
Last StepPlease leave a rating and comment! letting us know how you liked this recipe. It helps our business to thrive so we can continue to provide more free recipes!
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
Dale says
This is the BEST meatloaf ever. Moist, cheesy and delicious. I’m not going back to the beef, pork, and veal meatloaf mix!
J B says
fast and simple and tasty. thanks.
gerri says
Marjory,
Made the chicken meatloaf recipe - something I did or didn't do doesn't quite make it delicious. Maybe it's the cheese - Sorry. Not a keeper for me.
Couldn't taste the chicken. Please keep sending your recipes -
Janice Husted says
This was delicious. I had never used ground chicken before and I was pleasantly surprised. I will make again.
Conchetta says
I was looking for something new, and this was great. I didn't have enough ketchup, so I mixed tomato paste and olive oil for the top. I was pleasantly surprised how moist it was!
Frank says
What impresses me most are the expert tips throughout and the Notes at the end. I’m sure the recipe will be delicious yet I am subscribing simply because of the thoroughness you put into your work. Thank you!
Marjory Pilley says
I'm so glad you find them helpful and I hope you enjoy it!
Rachel says
We made these tonight and they were DELICIOUS.
Sue Grubb says
Excellent recipe…very flexible (i.e., forgiving ; >). Thanks! Dark meat chicken is the key for me.
Olivia says
Recipe didn’t seem right but decided to trust it. Not even close to cooked at this temp and 60 mins in…
B Scott says
Tried this recipe for the first time and it was a big hit! Will make this again and again. Leftovers the next day was even better! I bet it would freeze well too!
Marcie says
Can I use grated Parmesan cheese
Marjory Pilley says
Yes you can use grated!
Cici says
My new favorite meatloaf. It's absoultely delicious. I left out the salt, but followed the recipe exactly otherwise. The whole family devoured it. Thank you.
E says
Cooked according to the muffin pan instructions and it was NOT cooked in 20 minutes, closer to 40. Ketchup and cheese do not add much flavor/serve as seasoning and didn't do much to the meat. I recommend using some garlic powder, onion powder, pepper, Italian seasoning. Maybe also adding some Worcestershire for the glaze at least... I'm also not sure it needed the salt, given the amount of cheese in the recipe.
Marjory Pilley says
Hi there! I'm so sorry it didn't turn out the way you like it. The great thing about meatloaf is you can add or leave out spices as desired. I'm not sure if this applies, but it's very helpful to use a meat thermometer to determine when it's done. Ground chicken, and ground chicken breast in particular, can be on the soft side when you first take it out of the oven, but quickly firms up.
Jan Humphrey says
Outstanding! I had to pass it on to all the cooks in the family, too.
Sallie says
I am not a meat loaf fan, however this was amazingly good. I will make again
Jan Humphrey says
Outstanding recipe! It surpasses any beef recipe I've ever made. My husband agrees, too. I've already given it to two other people I know. Thanks for such a great recipe for something new in our meal plan. If I could give it more than 5 stars, I would. I can hardly wait to make it again!
Marjory Pilley says
Yay! Your comment made my day! I'm so glad you enjoyed it!
Monica says
Excellent recipe! Very flavorful. I made this for Sunday dinner and will be making it again! Thank you!
NHO says
Excellent recipe! I realized at the last moment that my ketchup bottle was all but empty (gasp!) so I substituted with Stubbs barbecue sauce (all other ingredients the same). I was worried that the barbecue sauce might overwhelm the flavor, but it didn't at all. Absolutely delicious, and I'll most certainly keep this in the dinner rotation. Thank you!
Marjory Pilley says
BBQ is a fantastic variation. Thanks for sharing!
Cyndi says
Love this recipe. A new favorite.
John Hellyer says
I made a triple recipe so I could freeze some for later. Excellent recipe. THANK YOU
Marjory Pilley says
I'm so glad you enjoyed it!
Terri says
Can I put this in an oven bag a d also can I not use ketchup when cooking it
Marjory Pilley says
Hi! I would not recommend an oven bag for this recipe. It will be very moist without it. You definitely replace ketchup with an alternative sauce like a thick salsa, bbq sauce, or another ketchup alternative. It does require some sort of wet ingredient.
Rodger J. says
This looks really good-going to try it today-Thanks!
Marjory Pilley says
I hope you enjoy it!
Cassandra says
Was a little skeptical making meatloaf with ground chicken, but holy moly, it was DELICIOUS! I didn’t have mozzarella cheese so I substituted sharp cheddar instead. The consistency was a little off using cheddar but it didn’t ruin things for me. My wife and I ate the entire loaf in 15 minutes. Going to make this again and again. Thank you!
Marjory Pilley says
I’m so happy you enjoyed it!
DVan says
Can you use quick cooking steel cut oats in this recipe?
Marjory Pilley says
Hi! I've never tried it with steel cut oats, buy I'm not sure it would be the best choice. The purpose of the oats is to soak up the juices and I'm not sure that steel cut oats are the best choice for that job. I love them, but I'd probably save them for breakfast.
DVan says
Thank you for your quick response! I was thinking the same thing. Going to try with instant oatmeal tonight. It sounds like a great recipe.
T Duffney says
Is the nutrition information per serving? How many ounces per serving?
Marjory Pilley says
The nutritional estimate is per serving. I don’t know the ounces in a serving.
Sue says
I have made a similar recipe using ground turkey and the serving size was 4 oz. when using 1 lb. ground turkey.
Allie says
This recipe pleasantly surprised me. It is delicious. I left the salt out because I'm on a low sodium diet as well as low carb and I never missed the salt.
Jacqueline says
I substituted barbecue sauce for the ketchup because my family isnt keen on ketchup in/on meatloaf. I also added some diced yellow and green peppers and it came out great! Will definitely be using this recipe again❤️
Marjory Pilley says
It sounds fantastic! Thanks for sharing.
Debi says
I never liked meatloaf until I made this recipe and I LOVE IT, I have to double the recipe so there are leftovers. I'm gonna make the meatballs next time. I have passed the recipe to my cousin and she said it sounded delicious.
Marjory Pilley says
I’m so happy you like. Thank you so much for your kind review!
Janet says
This was my first try making meatloaf, and it was absolutely delicious!
Marjory Pilley says
I'm so happy you enjoyed it! Thanks for sharing a review.
Judith says
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 says
Thanks for our comment. I hope you enjoy it!
Judith says
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 says
I'm so glad you enjoyed it!
Chloe says
I loved it. Any chance this recipe works (or can be adapted) for the crockpot? Thanks!
Marjory Pilley says
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!
Nini says
This sounds delicious!
Wondering if it’s possible to air fry?
Thanks!
Marjory Pilley says
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!
Victoria Anderson says
I cooked a pound of chicken and used the recipe. Put a hand made loaf in air fryer for 16 minutes at 360. Was really good! Had a crunchy top which I like.
Marjory Pilley says
Thanks so much for sharing how you made it in an air fryer. I’m so glad you enjoyed it!
KTLyn says
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 says
Thanks for circling back to comment. I'm so glad you enjoyed it.