Mama’s Veggie-Packed Chicken Meatloaf
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!
Servings 4 servings
Calories 327cal
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.
Notes
See the full post for tips, customizations, and how to freeze this meatloaf for later!
Nutrition
Serving: 1serving (based on 4) | Calories: 327cal | Carbohydrates: 21.4g | Protein: 36.6g | Fat: 12.1g | Saturated Fat: 5.8g | Fiber: 2.2g | Sugar: 10.8g