Chicken Meatloaf with Herbs and Carrots is a healthy yet satisfying dish. I love its perfect balance of protein and veggies. The herbs enhance the flavor without overpowering the chicken. This dinner recipe is ideal for busy weeknights. Follow my guide to create this crowd-pleaser at home.
Contents
Chicken Meatloaf recipe
Chicken meatloaf with herbs and carrots is a nutritious and flavorful alternative to traditional beef meatloaf. It’s lower in fat and calories, but nutritious. The dish combines tender ground chicken with fresh, aromatic herbs and sweet, finely grated carrots.
The herbs add a fragrant depth, while the carrots provide a subtle sweetness and a pop of color. This dish is moist, savory, and slightly lighter than traditional beef meatloaf
This meatloaf goes well with comforting sides like mashed potatoes, roasted vegetables, and steamed greens. A mixed green salad or coleslaw adds freshness and crunch, while chicken gravy, ketchup, or BBQ sauce enhances the flavors.
For drinks, carrot-orange juice or lemonade balances the dish’s savoriness. Ginger beer, cucumber mint cooler, and herb-infused sparkling water complement the herbs. Sauvignon Blanc, Rosé, amber ale, dry cider, or gin elevate the meal with refreshing or herbal notes.
This recipe is perfect for a quick family dinner. Here’s how to make the chicken meatloaf with herbs and carrots:
Chicken meatloaf with herbs and carrots
Nutrition
Ingredients
- 1 lb 450g ground chicken
- 1 medium carrot grated
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup breadcrumbs or oat flour for a healthier option
- 1 egg
- 2 tbsp milk
- 1 tbsp olive oil
- 1 tbsp ketchup plus extra for topping
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, combine ground chicken, grated carrot, chopped onion, garlic, breadcrumbs, egg, milk, olive oil, ketchup, mustard, salt, pepper, oregano, thyme, and paprika. Mix until well combined but not overworked.
- Transfer the mixture into the loaf pan and smooth the top. Spread a thin layer of ketchup on top for a glaze.
- Bake for 40-45 minutes until golden brown and cooked through (internal temp should reach 165°F/75°C).
- Let the meatloaf rest for 5 minutes before slicing. Serve with mashed potatoes, roasted vegetables, or a simple salad.
Notes
- Use fresh herbs if available, but dried herbs work just as well.
- Swap breadcrumbs for oat flour or almond flour for a lower-carb option.
- Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave.
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Variations
Here are some variations of the chicken meatloaf with herbs and veggies:
- Italian-Style
- Replace oregano and thyme with 1 tsp Italian seasoning
- Add ½ cup grated Parmesan cheese
- Replace ketchup with marinara sauce
- Add ¼ cup chopped fresh basil
- Top with mozzarella cheese in the last 5 minutes of baking
- Mediterranean Version
- Add ½ cup crumbled feta cheese
- Replace oregano/thyme with 1 tbsp fresh rosemary
- Add ¼ cup chopped sun-dried tomatoes
- Add ¼ cup chopped Kalamata olives
- Replace ketchup with Greek yogurt mixed with herbs
- Southwest Style
- Add 1 diced jalapeño
- Replace oregano/thyme with 1 tbsp taco seasoning
- Add ½ cup corn kernels
- Add ½ cup black beans
- Top with salsa instead of ketchup
- Gluten-Free & Low-Carb Version
- Replace breadcrumbs with ½ cup almond flour
- Add 1 extra egg for binding
- Double the vegetables (carrot and onion)
- Add 1 cup riced cauliflower
- Skip the milk and ketchup, use sugar-free marinara instead
- Herb & Mushroom Addition
- Add 1 cup finely chopped sautéed mushrooms
- Double all herbs and add ¼ cup fresh parsley
- Add 2 tbsp Worcestershire sauce
- Replace milk with white wine
- Top with sautéed mushrooms instead of ketchup