Chicken Meatloaf Meal Prep Slices for Quick Lunches
Chicken meatloaf baked for clean slicing and reliable meal prep. These tender chicken meatloaf slices reheat evenly, store well, and make practical lunches throughout the week.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Loaf pan or rimmed baking sheet
- Parchment Paper
- Instant-read thermometer
- Sharp knife
- Meal prep containers
Ingredients
Chicken Meatloaf for Meal Prep
- 1 1/2 lb ground chicken
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk
- 1/3 cup finely grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic finely minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a loaf pan or rimmed baking sheet with parchment paper to prevent sticking and make slicing easier.
- In a large bowl, combine breadcrumbs and milk. Stir briefly and let sit for 1 to 2 minutes so the crumbs fully absorb the liquid.
- Add ground chicken, Parmesan cheese, eggs, minced garlic, salt, black pepper, Italian seasoning, and olive oil. Mix gently until just combined and evenly distributed.
- Transfer the mixture into the prepared pan or shape into a compact loaf on the baking sheet. Smooth the top lightly without compressing the mixture.
- Bake for about 45 minutes, or until the internal temperature reaches 165°F and the surface is lightly golden.
- Remove from the oven and let rest for at least 15 minutes before slicing. Resting ensures clean slices and better moisture retention.
- Slice evenly and portion into meal prep containers for quick lunches throughout the week.
Notes
Meal prep tip: slice only after fully resting to prevent crumbling. Refrigerate slices up to 4 days in airtight containers. Freeze individual slices up to 2 months; thaw overnight before reheating. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.