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Slices of ground chicken meatloaf on a platter.

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.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 252kcal



  • 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


  • 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!



You'll find more expert tips and step by step pictures above!
Other Shaping Options
  1. 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.
  2. 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.
  3. 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!
  4. Meatballs - Use an ice cream scoop to make ¼ cup meatballs. These are done in about 15 minutes. Makes 12.
Storage and Make-Ahead Freeze
  • 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.


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