This Chicken Meatloaf is one of my personal favorite recipes on the blog. It’s healthier than traditional meatloaf but still full of flavor and pure comfort!
WHAT MAKES THIS CHICKEN MEATLOAF A FAVORITE?
I originally got this recipe from one of my first private chef clients. It was a family favorite and one I made often for them. It quickly became one of my families favorite recipes and as a result, one of the first recipes I shared on the blog. This is comfort food without being too heavy or filling. My husband and I always fight over the end pieces because that’s where the cheese bits brown and get crispy and it’s seriously the best!
THE BEST INGREDIENTS TO USE
You can make the chicken meatloaf with ground turkey and it’s just as good. I generally use ground chicken breasts but you could use a mix of dark and light ground chicken if you like that better. I think a super sharp cheddar is best here because you don’t use a lot of it and you want the most flavor you can get. Gluten free or homemade bread crumbs work great, too. Also, any color of bell pepper and any type of onion will work great in this recipe.
Pro tip: easily grind boneless skinless chicken breasts in your food processor. Simply cut the chicken into large chunks and pulse until ground!
WHAT MAKES THIS CHICKEN MEATLOAF HEALTHIER?
I love that this meatloaf is “lighter” but still full of flavor and tastes like total comfort food. The sautéed veggies add some welcome nutrients as well. A little bit of sharp flavored cheese adds some much needed fat and flavor without weighing the meatloaf down. The sauce that goes on top of the meatloaf is a perfect balance of sweet and savory. You can’t have meatloaf without some sort of ketchup-y sauce, am I right?
DOES THE MEATLOAF MAKE GOOD LEFTOVERS?
This meatloaf makes for the BEST leftovers. Trust me. This means a lot coming from someone who doesn’t really do leftovers. For whatever reason, I aways look forward to this meatloaf for lunch the next day. It reheats beautifully in the microwave and if you’re willing to go the extra step, heat it up on the stove top and brown each slice in a pan over medium heat until heated through until the sides are crispy and brown. It’s soooooo good! It also makes a delicious meatloaf sandwich!
OTHER HEALTHY CHICKEN RECIPES
Thanks for reading and have a great day! xo, Kelley
recipe by Mountain Mama Cooks/ photos by Kellie HatcherPrint
A twist on meatloaf using ground chicken breast, diced cheddar cheese and lots of pantry spices. It’s one of our families out to meals and I make it at least once a month. Enjoy!
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground oregano
- pinch salt and pepper
- 1/2 cup breadcrumbs
- 2 tablespoons milk
- 1 egg
- 1 generous tablespoon ketchup
- 1 1/2 teaspoons worcestershire sauce
- 1 lb ground chicken breast
- 4 oz diced cheddar cheese (about 1/2 cup)
- salt and pepper
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1/2–1 teaspoon ground mustard
- Preheat oven to 350F degrees.
- In a small bowl, combine 1/3 cup ketchup, brown sugar and dried mustard; set aside.
- In a small saute pan, heat olive oil and saute onion and bell pepper for about 2 minutes. Add minced garlic, dried oregano and pinch of salt and pepper. Cook for one minute more and remove from heat. Combine bread crumbs and milk in a small bowl; set aside.
- In a large mixing bowl, beat egg slightly. Add 1 tablespoon ketchup, worcestershire sauce, ground chicken, cubed cheese, bread crumb mixture and sauteed peppers and onions. Season with a generous pinch of salt and ground black pepper. Mix all ingredients together taking care not to over mix.
- Put chicken mixture in a standard loaf pan. Top with brown sugar/ketchup mixture.
- Bake, uncovered, for 35-40 minutes.