Chicken Meatloaf
Dairy free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
Nourishing chicken meatloaf thats protein-packed, veggie-loaded, great for baby-led weaning & the whole family. Make ahead & freeze leftovers
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.
Ingredients
2 teaspoons apple cider vinegar (for soaking)
1 kg chicken mince
1/2 cup uncooked quinoa
2 eggs
1 carrot, grated and squeezed of excess juice
1 onion, finely diced
2 garlic cloves, finely diced
1 teaspoon sweet paprika
4 tablespoons freshly chopped parsley
1.5 teaspoons salt
Method
Soak the quinoa overnight or in the morning before cooking in water with 2 teaspoons of apple cider vinegar.
The next day (or atleast 6 hours later), strain and rinse the quinoa. Place in a saucepan with 1 cup of seasoned water and bring to a boil. Reduce to a gentle simmer, cover, and cook until the quinoa is about 3/4 cooked (you’ll see tiny tails just starting to appear). Strain and rinse under cool water.
Preheat the oven to 180°C and line two loaf tins with baking paper.
In a large bowl, combine the chicken mince, onion, garlic, grated carrot (juice squeezed out), sweet paprika, chopped parsley, and cooled quinoa.
Crack in the eggs and mix well to combine.
Divide the mixture evenly between the two loaf tins. Optionally, top with sunflower seeds and a light sprinkle of sweet paprika.
Bake for around 40 minutes, or until firm to the touch and cooked through.
Ingredient swaps and notes:
Quinoa can be swapped for brown rice or cooked millet.
Add finely chopped zucchini or spinach for an extra veggie boost.
Top with sunflower seeds (omit for babies under 12 months if concerned about texture or choking risk) or leave plain.
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