Today, I’m excited to share one of my all-time favorite comfort food recipes: Chicken Meatloaf with Oatmeal. This recipe holds a special place in my heart because it combines the classic, hearty flavors of traditional meatloaf with a lighter twist, thanks to the use of lean ground chicken and wholesome oats. It's a simple, delicious, and nutritious dish that has become a staple in my kitchen, perfect for an easy and delicious dinner or meal prep for the week.
Why you'll love this easy dinner recipe:
- Healthy and Lean: Made with ground chicken and oatmeal, this chicken loaf is a healthier alternative to the classic meatloaf recipe which uses beef, providing lean protein and whole grains.
- Delicious and Moist: The combination of chicken and oats keeps the meatloaf incredibly moist and flavorful, ensuring every bite is tender and delicious.
- Simple Ingredients: You probably have most of the ingredients already in your pantry, making this an easy go-to recipe for busy weeknights.
- Family-Friendly: This chicken meatloaf is a hit with both kids and adults, offering a comforting, familiar taste that everyone will enjoy. Even my toddler loved it and he's usually hit or miss with protein sources like chicken.
- Versatile: Perfect for meal prep, this meatloaf can be served hot or cold, in sandwiches, or paired with your favorite sides for a complete meal.
- Quick and Easy: With straightforward instructions and minimal prep time, this recipe is perfect for both novice cooks and experienced chefs looking for a quick, satisfying dish.
If you love this easy recipe, you will love my Tortellini Casserole and my Tortellini bake with boursin and tomato.
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Ingredients
- Small Onion, Finely Diced: Adds a subtle sweetness and moisture to the meatloaf, enhancing its overall flavor.
- Ground Chicken: A lean protein that forms the base of the meatloaf, making it a healthier alternative to traditional beef.
- Quick Oats: Provides structure and binds the meatloaf together while adding a boost of whole grains.
- Egg: Acts as a binding agent, helping to hold all the ingredients together.
- Worcestershire Sauce: Worcestershire sauce adds a rich, tangy depth of flavor to chicken meatloaf, enhancing the savory taste and keeping the meat moist and delicious.
- Salt: Enhances the flavors of all the other ingredients, making the meatloaf more savory.
- Pepper: Adds a hint of spice and depth to the seasoning.
- Garlic Powder: Infuses the meatloaf with a mild, aromatic garlic flavor.
- Parsley: Offers a fresh, herbaceous note that brightens up the dish.
- Parmesan Cheese: Adds a rich, savory umami flavor and a bit of creaminess.
- Ketchup: Provides a tangy and slightly sweet glaze on top of the meatloaf.
- Brown Sugar: Balances the tanginess of the ketchup with a touch of sweetness, creating a caramelized finish.
See recipe card for quantities.
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- Finely dice your onion either by hand or using a veggie chopper with the smallest dicer.
- Into a large mixing bowl, add in your diced onions, ground chicken, quick oats, egg, Worcestershire sauce, salt, pepper, garlic powder, parsley, and parmesan cheese.
4. Use your hands to knead the meatballs until all the spices are evenly distributed and the meat mixture is well combined. Wash your hands thoroughly when finished.
5. In a separate small bowl, add in your ketchup and brown sugar and mix until everything is well combined.
6. Grab a loaf pan and some parchment paper. Use your hands to crumple up the parchment paper and then pull it apart. This will allow the parchment paper to become easier to work with. Use a non stick spray to spray down the loaf pan and then place the parchment paper on top. This will allow the parchment paper to sit in place properly. Add in your meatloaf mixture and use a rubber spatula to flatten the meat until it's in an even layer.
7. Use a basting brush to add the ketchup and brown sugar mixture in an even layer on top of the meat loaf.
8. Bake your meatloaf for 30-35 minutes and then broil for 2-3 minutes. Make sure the meatloaf reaches an internal temperature of 165 F. Let the meat rest for 10 minutes before slicing in.
9. Serve with your favorite starchy vegetable or complex carbohydrate (sweet potatoes, mashed potatoes) and non-starchy vegetable of choice (broccoli or green beans)!
Hint: Make sure not to over mix your meat mixture as this will cause the meat to toughen.
Substitutions
- Ground Chicken- You can substitute ground chicken for ground turkey or lean ground beef instead.
- Quick Oats- Use regular oats if you don't have quick cooking oatmeal on hand. I recommend pulsing them in a food processor a couple of times though to achieve a texture similar to quick oats, ensuring they blend well into the meatloaf.
- Gluten-Free- Make sure that you use certified gluten-free oats to make this recipe gluten-free. While oats are gluten-free on their own, many oats are processed in facilities with gluten, so it's important to use a brand that is certified gluten-free.
- Dairy-Free- Use a dairy-free parmesan substitute to make this recipe dairy-free. Follow your heart makes a dairy-free parmesan.
Variations
- Spicy - add chili flakes or cayenne pepper to add some heat to your meatloaf.
This recipe is toddler and kid-friendly on it's own and a meal your whole family will love!
Equipment
All you need to make this chicken meatloaf recipe with oatmeal is a large bowl and oven. Optionally, you can also use a veggie chopper to dice your onions as well.
If you’re in the market for a veggie chopper, this one is my favorite.
To make sure your meatloaf recipe comes out perfect and reaches the correct internal temperature, I would recommend using a digital meat thermometer.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftover meatloaf should be stored in an airtight container in the refrigerator. For optimal freshness, consume the meatloaf within 3-4 days. If you want to keep it for a longer period, you can freeze the leftovers. Wrap individual slices in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen meatloaf can last for up to 3 months. When you're ready to eat, thaw the meatloaf in the refrigerator overnight and reheat it in the oven or microwave until it's warmed through.
Top tip
If you have additional time, sauté the diced onion before mixing it into the meatloaf. This step softens the onion and enhances its sweetness, ensuring that it integrates seamlessly into the meatloaf and adds a richer flavor without any crunchy bits. Additionally, this extra step can make the meatloaf even more moist and flavorful.
FAQ
Yes, finely chopped vegetables like bell peppers, carrots, or spinach can be added for extra nutrition and flavor.
You can use BBQ sauce, tomato sauce, or a mixture of tomato paste and a bit of vinegar and honey as an alternative glaze.
Ensure you mix the ingredients well and use enough binding agents like eggs and oats. Letting the meatloaf rest for a few minutes after baking also helps it firm up.
Yes, you can prepare the meatloaf mixture in advance, shape it, and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the uncooked meatloaf and bake it from frozen, adjusting the cooking time accordingly.
Dinner
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Meal Prep
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Jump to: Recipe
Chicken Meatloaf Recipe with Oatmeal
Equipment
- 1 Veggie Chopper Optional
Ingredients
- 1 Small Onion or ½ Medium Onion Finely Diced
- 1 Pound Ground Chicken
- ¾ Cup Quick Oats
- 1 Large Egg
- 2 Tablespoons Worcestershire Sauce
- ¾ Teaspoon Salt
- ¾ Teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- ⅓ Cup Parmesan Cheese
- ¼ Cup Ketchup No Sugar Added
- 1 Tablespoon Brown Sugar
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- Finely dice your onion either by hand or using a veggie chopper with the smallest dicer.
- Into a large bowl, add in your diced onions, ground chicken, quick oats, egg, Worcestershire sauce, salt, pepper, garlic powder, parsley, and parmesan cheese.
- Use your hands to knead the meatballs until all the spices are evenly distributed and the meat mixture is well combined. Wash your hands thoroughly when finished.
- In a separate small bowl, add in your ketchup and brown sugar and mix until everything is well combined.
- Grab a loaf pan and some parchment paper. Use your hands to crumple up the parchment paper and then pull it apart. This will allow the parchment paper to become easier to work with. Use a non stick spray to spray down the loaf pan and then place the parchment paper on top. This will allow the parchment paper to sit in place properly. Add in your meatloaf mixture and use a rubber spatula to flatten the meat until it's in an even layer.
- Use a basting brush to add the ketchup and brown sugar mixture in an even layer on top of the meat loaf.
- Bake your meatloaf for 30-35 minutes and then broil for 2-3 minutes. Make sure the meatloaf reaches an internal temperature of 165 F. Let the meat rest for 10 minutes before slicing in.
- Serve with your favorite starchy vegetable or complex carbohydrate (sweet potatoes, mashed potatoes) and non-starchy vegetable of choice (broccoli or green beans)!
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Shannon says
Hi, what could I use instead of cheese?
christina.klapper says
Hey Shannon! You can either skip the cheese all together or use a dairy-free parmesan cheese if you are just wanting a dairy-free option!
Jen says
Just made this recipe and it was easy and flavorful! I sautéed the onions first and didn’t add a glaze. Will definitely make again!