Chicken Meatloaf with Hidden Vegetables
This chicken meatloaf uses a box grater to do the hard work: zucchini, carrot and onion are grated so finely that they melt into the loaf, keeping lean ground chicken moist and adding a serving of vegetables that picky eaters rarely notice. Parmesan and smoked paprika give it a savoury depth, and a quick maple-Dijon glaze browns on top in the oven.
By Priya Raman
Published
- Prep Time
- 20 mins
- Cook Time
- 55 mins
- Rest
- 10 mins
- Total Time
- 1 hr 25 mins
- Servings
- 6 servings
How do you make Chicken Meatloaf with Hidden Vegetables?
Grate 1 zucchini and squeeze it dry, then mix it with a grated carrot and onion, 700 g ground chicken, 60 g panko, 1 egg, 30 g parmesan, Dijon, Worcestershire sauce, thyme and smoked paprika. Press into a lined loaf pan, glaze with ketchup, maple syrup and Dijon, and bake at 190°C (375°F) for 50-55 minutes, until the centre reaches 74°C (165°F). Rest 10 minutes.
- Total time
- 1 hr 25 mins
- Calories
- 285 per serving
- Protein
- 25 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Glaze
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · Box grater · Clean tea towel · Large mixing bowl · Instant-read thermometer
Quick Directions
Prepare the pan
Heat the oven to 190°C (375°F).
Squeeze the zucchini
Pile the grated zucchini in the centre of a clean tea towel, gather up the corners and twist hard over the sink until no more liquid drips out.
Mix the meatloaf
In a large bowl, combine the squeezed zucchini, grated carrot, onion and garlic with the panko, parmesan, egg, Dijon, Worcestershire sauce, thyme, smoked paprika, salt and pepper.
Fill the pan and glaze
Spoon the mixture into the lined pan and smooth the top with a wet spatula.
Bake
Bake for 50-55 minutes, until the top is browned and an instant-read thermometer in the centre reads 74°C (165°F).
Rest and slice
Pour off any juices in the pan, then rest the meatloaf in the pan for 10 minutes so it firms up.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken meatloaf with hidden vegetables.
Prepare the pan
Heat the oven to 190°C (375°F). Line a 23 x 13 cm (9 x 5 inch) loaf pan with a strip of parchment paper that hangs over the two long sides.
Squeeze the zucchini
Pile the grated zucchini in the centre of a clean tea towel, gather up the corners and twist hard over the sink until no more liquid drips out. You should lose about a third of its weight. Skipping this step makes a wet, soft loaf.
Mix the meatloaf
In a large bowl, combine the squeezed zucchini, grated carrot, onion and garlic with the panko, parmesan, egg, Dijon, Worcestershire sauce, thyme, smoked paprika, salt and pepper. Let it sit for 5 minutes so the panko soaks up the vegetable juices. Add the ground chicken and mix gently with your hands or a spatula until evenly combined. The mixture will be soft and sticky.
Fill the pan and glaze
Spoon the mixture into the lined pan and smooth the top with a wet spatula. Stir the ketchup, maple syrup and Dijon together and spread it over the top.
Bake
Bake for 50-55 minutes, until the top is browned and an instant-read thermometer in the centre reads 74°C (165°F). Ground chicken must reach this temperature to be safe. If the glaze darkens too quickly, cover the pan loosely with foil.
Rest and slice
Pour off any juices in the pan, then rest the meatloaf in the pan for 10 minutes so it firms up. Lift it out with the parchment and slice with a serrated knife.
Recipe Tips
- Use the small holes of the box grater for the carrot and onion so they disappear into the loaf; the zucchini can go on the larger holes because you squeeze it.
- Ground chicken is stickier than beef. Wet your hands or spatula to make spreading and smoothing easier.
- This loaf slices best when cold, so it is very good for packed lunches and sandwiches the next day.
Variations
- Swap the parmesan for 50 g grated cheddar for a milder, kid-friendly flavour.
- Use ground turkey instead of chicken and cook it to the same 74°C (165°F).
- Make 12 mini loaves in a greased muffin tin and bake at 200°C (400°F) for 20-25 minutes, until they reach 74°C (165°F).
Nutrition (per serving)
| Calories | 285 |
|---|---|
| Protein | 25 g |
| Carbs | 18 g |
| Fat | 12 g |
| Saturated fat | 3.9 g |
| Fibre | 1.4 g |
| Sugar | 8 g |
| Sodium | 850 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered in the microwave or in a covered dish at 160°C (325°F) with a splash of water until hot to 74°C (165°F).
Chicken Meatloaf with Hidden Vegetables FAQs
What temperature should chicken meatloaf be cooked to?
Chicken meatloaf is done when the centre reaches 74°C (165°F) on an instant-read thermometer. Ground chicken needs this higher temperature to be safe, while beef meatloaf is done at 71°C (160°F).
How long does chicken meatloaf take to bake?
A 700 g (1 1/2 lb) chicken meatloaf in a 23 x 13 cm (9 x 5 inch) loaf pan takes 50-55 minutes at 190°C (375°F). Check the centre with a thermometer and take it out at 74°C (165°F).
Why is ground chicken meatloaf so soft before baking?
Ground chicken has a softer, stickier texture than beef, so the raw mixture won't hold a free-standing shape. Baking it in a loaf pan supports it while it sets, and resting for 10 minutes afterwards firms it up for clean slices.
Can you taste the vegetables in this meatloaf?
Hardly. Finely grated carrot, onion and squeezed zucchini blend into the chicken and mostly add moisture and a little sweetness. The glaze, parmesan and smoked paprika are the flavours you notice.
Can I freeze chicken meatloaf?
Yes. Freeze cooked slices in an airtight container with parchment between them for up to 3 months. Thaw in the fridge overnight and reheat until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
