Blog post

Chicken and Vegetable Meatloaf

February 2, 2019

Classic meatloaf madeover with fresh vegetables and lean ground chicken! This Chicken and Vegetable Meatloaf is a family favorite and makes for an easy, delicious weeknight meal.

Last night, my husband was having a pre-production meeting at our house for a TV pilot that he is filming called Two Awkward Dudes. I thought I would make something hearty to fuel my husband and his team through the late night session. The menu consisted of chicken and vegetable meatloaf, gnocchi and brussel sprouts. The meatloaf was not typical, since I used ground chicken instead of beef and I stuffed it with wholesome goodies like asparagus and mushrooms.

Here’s the recipe for my unique spin on a classic recipe. And if you haven’t gotten a chance, please like my husband’s page on Facebook. I’m going to be the official caterer for this production!

Chicken and Vegetable Meatloaf | Wannabee Chef


Chicken and Vegetable Meatloaf

  • Author: Chef Rama
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x


1 tablespoon olive oil
2 cups chopped yellow onions (2 onions)
1 carrot, chopped
½ cup white mushrooms, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 tablespoon parsley, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
2 1/2 pounds ground chicken
¼ pound ground pork
1/2 cup crumbled ritz crackers
2 extra-large eggs, beaten
1/2 cup ketchup
1 tablespoon Dijon mustard


Preheat the oven to 350 degrees F. Heat the olive oil in a medium sauté pan. Add the onions, celery, carrot, garlic, mushrooms, parsley, thyme, salt, and pepper, and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce and chicken stock. Allow to cool slightly.

In a large bowl, combine the ground meat, onion mixture, breadcrumbs, and eggs, mustard and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a muffin pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Chicken and Vegetable Meatloaf | Wannabee Chef

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