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 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 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
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.
Nutrition
SIMILAR RECIPES
How to pair
Chicken Meatloaf with Herbs and Carrots pairs well with various sides and drinks.
- Sides
- Mashed potatoes pair well with meatloaf. They provide comfort and heartiness.
- Roasted vegetables complement meatloaf.
- Steamed greens provide a fresh contrast to meatloaf.
- Mixed green salad adds brightness to the meal.
- Coleslaw offers a crunchy texture for flavor balance.
- Chicken gravy enhances the meatloaf’s flavor.
- Ketchup or BBQ sauce adds a tangy finish.
- Drink Pairings
- Carrot-orange juice echoes the carrot’s sweetness.
- Lemonade offers a tangy sweetness. It contrasts the savory meatloaf.
- Ginger beer complements the meatloaf’s herbs.
- Cucumber mint cooler balances the dish’s richness.
- Herb-infused sparkling water mirrors meatloaf herbs.
- Sauvignon Blanc enhances the herbs and carrots.
- Rosé wine pairs well with meatloaf.
- Amber ale complements the savory meatloaf.
- Dry cider cuts through the dish’s richness.
- Gin’s herbal notes align with meatloaf herbs.
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