I have vivid memories of my mother and my friends mothers in the kitchen from when I was little. Dishes everywhere, a vegetable, a potato and some sort of meat cooking on the stove/in the oven.  On heavy rotation in a lot of our homes was Mama’s Meatloaf.  It was hearty and comforting, cheap and for the most part easy to make. I liked it well enough but as I got older I always wanted to put my own spin on our moms recipe. Ya know, less dishes, less carbs, and a little healthier for you.

Today, my friends, I have just that version for you. I’m sharing, Janine’s version of “Not Your Mama’s Meatloaf” and I think you and your families are really going to love it. It’s delicious, nutritious and can be made with very few pots, pans and ingredients!

My meatloaf is actually made with ground chicken which makes it just as filling but much healthier for you. It’s lighter than traditional meatloaf, tender, extremely low in carbs, high in protein and full of flavor. I promise you won’t miss the ground beef at all!

I used to make this lightened up version of my meatloaf for years with ground turkey and don’t get me wrong, I still love turkey but once I started using ground chicken instead, I found that the loaf had much more flavor and kept my family fuller, longer! More “meatloaf,” less snacks!

Our moms meatloaf from back in the day was also full of breadcrumbs which is why it was probably delicious but also hit your stomach like a lead weight! Because breadcrumbs are so high in carbs and salt, I have replaced them in my recipe with a little bit of cornstarch. It works perfectly and I swear it makes me feel less bloated and “heavy” without sacrificing the flavor.

I also love my chicken loaf because it is excellent as leftovers. I put it on top of a salad or even snack on a little piece during the day when I am hungry and need protein. Remember, protein is key for keeping you full. My husband Jonathan loves to use the leftovers for sandwiches to bring to work during the week.

You’ll see that I do include two medium onions in my recipe. That may seem like a lot to some people but I promise you they are what really helps to  make this loaf special and what helps keep the loaf from getting dry. And, because the onions are sautéed, they add a ton of flavor without over powering the whole recipe.

A few secret ingredients show up that I think will surprise you, too! To make this loaf even healthier, I like to use no salt ketchup (you could also use no sugar ketchup), and I like to use regular marmalade (everything in moderation, right?) but you could also use low sugar if you prefer. Free range ground chicken is my go-to, I always look for sales and buy it in bulk to use for this recipe as well as fillings for tacos and even chicken burgers.

As “comfort food” season is upon us, I hope you’ll try this recipe for your family. I promise you it will warm you up from the inside out, keep you full and satisfied and I absolutely promise that its “not your Mama’s Meatloaf”. Happy cooking! xx Janine


Janine’s Low Carb Chicken Loaf 

Ingredients:  Preheat oven 350 degrees, 9×5 loaf pan – lined with parchment or spray

1 1/2 pounds ground breast of chicken (free range if possible)

2 medium Organic eggs

2 medium onions – chopped fine and sautéed in 1 tablespoon olive oil until brown, set aside and cool off

1 teaspoon garlic powder

1 1/2 tablespoons Marmalade (no sugar or regular marmalade works)

2 tablespoons Ketchup – no salt or no sugar ketchup

1 tablespoon cornstarch

2 tablespoons Nutritional yeast

1 teaspoon mustard

Pepper to taste

Topping: wait put on towards the end of the baking

1 tablespoon honey

1 tablespoon ketchup



Sautee onions in olive oil until brown, set aside to cool down.

In a large bowl add the ground chicken, the eggs, the onions, garlic powder, marmalade, 2 tablespoon ketchup, cornstarch, nutritional yeast, mustard and pepper.  Mix very well.

Add the mixture to the lined loaf pan and cover with foil, bake in the oven at 350 degree for about 45 minutes.

Take the loaf out of the oven, take off the foil and mix the topping together, 1 tablespoon honey and 1 tablespoon ketchup.  Add the topping to the top of the loaf.

Place the loaf uncovered back into the oven for another 25-30 minutes or until the top becomes brown and a little crispy.

Cool for 30-45 minutes and dig in!