Chicken Pumpkin Meatloaf

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Delicious savory meatloaf and perfect as leftovers the the next day for a packed lunch!
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Chicken Pumpkin Meatloaf

Gluten, dairy, refined sugar, grain free.
Prep Time 20 mins
Cook Time 45 mins
Servings 6 people


  • 500g chicken mince I use Bostocks Organic
  • 2 eggs
  • 1 tbsp coconut aminos
  • ¼ of a pumpkin (approx 300-400 grams once prepared) grated (I use kitchen whizz with grater attachment)
  • 1 carrot grated
  • quality salt and pepper
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • ½ cup fresh garden herbs or 2-3 tsp of dried (tarragon, sage, rosemary, basil, thyme or mixed herbs)
  • ¼ cup pumpkin seed flour or swap for almond meal
  • ¼ cup almond meal or swap for pumpkin seed flour


  • Turn oven onto 160°C fan back or 180°C standard oven.
  • Throw everything into a large bowl and mix together.
  • Line two baking tins or a larger baking dish with baking paper and spoon mixture in (see note below as to why I do in two tins) and bake for approx 45 minutes or until top looks crispy.


I spread this mixture between 2 loaf tins – reason being so it cooks faster but also so it holds together better and is easier to manage as a leftover slice.