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5.0 from 21 votes

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 327 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
  2. 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!
  3. 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.)
  4. 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.
  5. Use a pastry brush to spread ¼ cup of the ketchup or bbq sauce on top of the meatloaf.
  6. 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 Information

Serving 1serving (based on 4) Calories 327cal (16%) Carbohydrates 21.4g (7%) Protein 36.6g (73%) Fat 12.1g (19%) Saturated Fat 5.8g (29%) Fiber 2.2g (9%) Sugar 10.8g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 327

% Daily Value*

Serving 1serving (based on 4)
Calories 327cal 16%
Carbohydrates 21.4g 7%
Protein 36.6g 73%
Fat 12.1g 19%
Saturated Fat 5.8g 29%
Fiber 2.2g 9%
Sugar 10.8g 22%

* Percent Daily Values are based on a 2,000 calorie diet.