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Homemade chicken meatloaf, sliced and ready to have for dinner.

Homemade Chicken Meatloaf Recipe

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Stretch your dollar and get kids to eat veggies with our homemade chicken meatloaf with peppers and mushrooms!
Course dinner
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 -8 servings
Calories 305
Author Cheryl Najafi


  • 1 - 1 1/2 lbs ground chicken
  • 3/4 cup breadcrumbs Italian-style
  • 1/4 cup Parmesan cheese grated
  • 1/2 medium yellow onion
  • 1 green bell pepper cored and seeded
  • 10 medium-sized button mushrooms
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 cup marinara sauce
  • 1/4 cup Italian blend shredded cheese


  • Preheat oven to 350 degrees and spray broiler pan or baking sheet with cooking spray. Place ground chicken, breadcrumbs and Parmesan in a large mixing bowl and set aside.
  • Mince onion, bell pepper, mushrooms and garlic very finely or pulse in food processor until small but not pureed.
  • Add minced vegetables, beaten egg, salt, pepper, oregano, basil and red pepper flakes to the bowl containing ground chicken. Mix by hand until completely combined.
  • Transfer to the prepared pan and shape into a loaf about 5" wide and 2" high. Bake 30 minutes then remove from oven. Spoon marinara sauce over meatloaf and spread to edges.
  • Return to oven for additional 25–30 minutes until cooked through or internal temperature registers 160 degrees on meat thermometer. Remove from oven and sprinkle with Italian blend cheese. Allow meatloaf to rest 10 minutes before slicing and serving.


If you want to make it spicy, use jalapeños instead of green bell peppers!


Calories: 305kcal | Carbohydrates: 16g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 1231mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g