Mama’s Veggie-Packed Chicken Meatloaf

It’s been awhile since I brought you a really good, deliciously savory meatloaf recipe. Growing up my mama always used to make us fun meatloaf flavors that, little did we know, were filled with tons of nutrition from sneaky veggies.

Years later, meatloaf recipes like this incredible veggie-packed chicken meatloaf are some of my favorites to serve my kiddos because they’re getting lots of vegetables in without even knowing it! They absolutely DEVOUR this for dinner even when they’re in their various picky eater phases. My husband Tony, of course, gives it a 10/10 as well, because it’s the ultimate comfort food.

You know I had to jazz it up even more by stuffing it with melty cheddar cheese because it truly takes meatloaf to the next level (the OG readers will remember my Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf from YEARS!) Serve this protein-packed meatloaf with your fav veggie sides or salads, or go for a super cozy meal with mashed potatoes (our favorite). I included tons of ideas for sides in the post, plus great ways to customize and meal prep this wonderful dinner!

Everything you’ll need to make the best chicken meatloaf

The ingredients for this ground chicken meatloaf recipe are super simple, and it’s a great way to use up pantry staples along with the vegetables lurking in the back of your fridge. Here’s what you’ll need:

• Ground chicken: I like to use 93% lean ground chicken (rather than 99%) because the little extra fat gives it the perfect amount of moisture. You can also use ground turkey, or opt for traditional ground beef!
• Veggies: we’re adding shredded zucchini, shredded carrot, red bell pepper, and onion to load this meatloaf up with nutrients and extra moisture. Kiddos won’t even be able to tell they’re in there.
• Spices: add delicious flavor with a blend of garlic powder, cumin, oregano, paprika, turmeric, coriander, salt, and pepper.
• Egg: you’ll need 1 egg to help the meatloaf stay together.
• Bread crumbs: panko bread crumbs also hold the meatloaf together and give it structure.
• Sauce: choose between ketchup or your favorite BBQ sauce for both the meatloaf mixture and for the glaze on the meatloaf. Who doesn’t love a good sauce-y flavor?!
• Cheese: make this chicken meatloaf extra special by stuffing it with cheddar cheese. Next-level delicious.

Easy ways to customize your meatloaf

There are a few ways to really make this healthy chicken meatloaf your own:

• Keep it gluten-free: simply use gluten free breadcrumbs in the meatloaf mixture.
• Add a kick of heat: not serving kids and/or just love spicy food like I do? Mix in a seeded, diced jalapeño, use a spicy BBQ sauce, and add your favorite spicy cheese like pepper jack or habanero cheddar to the middle!
• Pick your cheese: speaking of cheese, feel free to get creative here! I love cheddar in this, but you could use any I mentioned above or Monterey jack, colby jack, etc.
• Or skip the cheese: keep the meatloaf dairy-free by simply omitting the cheese.

Veggie-packed chicken meatloaf in 4 steps

1. Prep the zucchini. An important first step! After shredding the zucchini, be sure to squeeze out ALL of the extra moisture and then add it to a large bowl.
2. Add the meatloaf mixture. Add the rest of the meatloaf ingredients to the bowl with your zucchini and use clean hands to mix it together.
3. Shape the meatloaf. Place half of the ground chicken mixture onto a foil-lined baking sheet, then shape it into a meatloaf rectangle/oval. Top with the cheese (leaving 1/2 inch around so that it doesn’t spill out), then shape the rest of the mixture on top. Don’t forget to smooth and seal the edges! Brush the top with ketchup or BBQ sauce.
4. Bake & devour. Bake your meatloaf, let it cool, then slice it up and enjoy!

How to tell when chicken meatloaf is done

Use a meat thermometer! This veggie-packed chicken meatloaf will be done when the internal temperature on your meat thermometer reads 165 degrees F.

Delicious sides to serve with this meatloaf

• You can’t go wrong with mashed potatoes, my famous crispy smashed potatoes, or homemade garlic bread.
• Enjoy a veggie side like these Spicy Roasted Brussels Sprouts or these Caramelized Garlic Carrots.
• Try a fresh salad like this Asiago Arugula Pear Salad, this Butternut Squash Brussels Sprouts Caesar Salad, or this Roasted Sweet Potato, Pear & Pomegranate Spinach Salad.
• Make it an extra comforting, kid-friendly meal with my Stove-Top Mac and Cheese, or my Better-For-You Homemade Spaghetti-Os.

Freezer-friendly chicken meatloaf

There are actually two easy ways you can freeze this healthy chicken meatloaf!

• Freeze unbaked meatloaf: simply shape the meatloaf, wrap it will with plastic wrap and a layer of tinfoil and place it in the freezer for up to 3 months. To cook from frozen, let the meatloaf thaw in the refrigerator before baking as directed.
• Freeze baked meatloaf: bake as directed and let the meatloaf cool completely. Then wrap it well and freeze it for up to 3 months. To reheat it simply let it thaw in the refrigerator, remove the wrapping and then bake as directed until heated through.

How to store leftovers

Got leftover meatloaf? Make sure it’s completely cooled, then place it in an airtight container and store it in the refrigerator for up to 4 days.

More cozy dinners you’ll love

• One Pan White Wine Chicken Sausage White Bean Bake
• Cheddar-Stuffed Buffalo Chicken Meatloaf
• Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice
• Mom’s Slow Cooker Beef Stew
• Sheet Pan Hot Honey Chicken and Veggie Glow Bowls

Get all of my dinner recipes here!

I hope you love this veggie-packed chicken meatloaf! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Mama’s Veggie-Packed Chicken Meatloaf

5 from 12 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

ServesServes 4 servings

A delicious meal-prep-worthy chicken meatloaf packed with nutritious veggies and tons of flavors! Stuff this protein and veggie-packed chicken meatloaf with cheddar cheese and glazed with ketchup or bbq sauce for both an adult and kid-tested and approved dinner. Freezer-friendly and so easy to make!

Ingredients

• 1 pound 93% lean ground chicken or turkey
• 1 small zucchini, shredded (about ¾ cup shredded zucchini)
• 1 medium carrot, peeled and shredded
• 1 small red bell pepper, VERY finely diced (minced)
• ½ yellow onion, VERY finely diced (minced)
• 1 large egg
• ½ heaping cup panko breadcrumbs, gluten-free if desired
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon kosher salt (or subbing adobo seasoning is wonderful!)
• Freshly ground black pepper
• 3 tablespoons of ketchup or bbq sauce (whatever your preference!)
• 4 ounces cheddar cheese, shredded (about 1 cup shredded)
• For the topping
• ¼ cup ketchup or bbq sauce

Instructions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
• First, use a cheese grater to shred the zucchini, then place shredded zucchini in a clean dish towel or cheese cloth and squeeze out ALL of the moisture/water. This is very important to get all of the excess moisture out and discard the ‘zucchini water’ first!
• In a large bowl combine chicken, shredded zucchini, shredded carrot, bell pepper, onion, egg, breadcrumbs, garlic powder, cumin, oregano, paprika, turmeric, ketchup, salt and pepper. Use clean hands or a large spoon to mix until well combined. (I find that it's much easier to combine the ingredients if you use your hands.)
• Place half of the meat mixture on a foil-lined pan and shape into a 10x6 inch rectangle/oval type of shape with round edges. Top meat half with cheddar, leaving about an 1/2 inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and smoothing/sealing the sides/edges together with your hands.
• Use a pastry brush to spread ¼ cup of the ketchup or bbq sauce on top of the meatloaf.
• Bake the meatloaf for 45 minutes to 1 hour or until the meat thermometer reads 160-165 degrees F. Allow to cool for 5-10 minutes before cutting into slices. We love eating this with mashed potatoes or roasted potatoes and a side salad/veggie for a full meal.

Recipe Notes

See the full post for tips, customizations, and how to freeze this meatloaf for later!

Nutrition

Serving: 1serving (based on 4)Calories: 327calCarbohydrates: 21.4gProtein: 36.6gFat: 12.1gSaturated Fat: 5.8gFiber: 2.2gSugar: 10.8g