Chicken Meatloaf

This Chicken & Quinoa Meatloaf is a deliciously nourishing twist on a classic—packed with protein, veggies, and flavour. It’s tender, gluten-free, and perfect for batch cooking (this recipe makes two loaves, so you can freeze one for later!).

The soaked quinoa adds a light, fluffy texture and is easier to digest when prepared this way. You’ll also get a gentle veggie boost from grated carrot, onion, and fresh herbs—all wrapped up in a soft, sliceable loaf that’s easy for little hands to manage.

We love serving it with a chunky tomato sauce, steamed veggies, or creamy mash—comfort food with a nutritious twist.

Age suitable:

Suitable from around 6–8 months+ once individual allergens like egg have been introduced and tolerated.
Slice into fingers for baby-led weaning or mash gently for spoon-feeding babies. Soft, easy to chew, and packed with iron and protein.

Serving suggestions:

Serve with a homemade tomato-based sauce, mashed potato or sweet potato, and soft steamed veggies.
Also great cold the next day in lunchboxes or sliced into strips for finger food.

Storage tips:

Fridge-friendly for up to 3 days.
Freezer-friendly for up to 3 months—slice before freezing for easy grab-and-reheat meals.
Defrost overnight in the fridge and reheat until steaming hot throughout.