Tropical Chicken Meatloaf - Dump and Go Dinner

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Tropical Chicken Meatloaf - Dump and Go Dinner

The Cook
4 Servings
9 Ingredients

Our Tropical Chicken Meatloaf offers a sweet and spicy spin on the familiar family meatloaf dish that’s also Whole30 compliant. Ground chicken is mixed with diced bell peppers, mangoes, and a bit of jalapeño to bring a flavorful kick to your dinner table.

4 Servings
9 Ingredients


  • 1 pound Ground Chicken
  • 1 cup dice Bell Pepper, Yellow
  • ½ cups peel, pit, and dice Mango
  • ½ tablespoons seed and dice Jalapeño
  • ¼ cups Coconut, Flakes
  • ¼ cups chop Parsley, Fresh
  • 2 individual Egg
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Salt


  • 1 Loaf Pan


  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 slice (7 ounces)
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
3 Lean Meat


Join the discussion
  1. For the record, I do NOT like mango or coconut, but WOW! This chicken meatloaf is so good! I’ve been running out of dinner ideas and needed something different. The tropical twist is perfect for the coming summer months. It will definitely be on our menu rotation. Thank you!

  2. Made these last night and they were fantastic! Served with riced cauliflower (seasoned with lime juice and cilantro) and roasted green beans with lemon juice. I also made zucchini brownies. It was a paleo feast! Thanks for the great recipe!

  3. Any suggestions for a substitute fruit if I’m allergic to mango (such a bummer cuz I LOVE the taste!)

  4. This might be a silly question…but is the mango mixed into the loaf with all of the other ingredients? That is the way the instructions read but in your lovely picture it looks like it is some sort of garnish on top.

    1. Paula – A few things that might help – omitting the coconut, or even adding a small amount of apple sauce to the meatloaf mixture. If you do try either, please let us know how it works out!

      1. I think it would also depend on the leanness of the ground chicken you bought. I know my local organic market has one with thigh meat and one with just white meat.

    2. I wonder how a little coconut oil would be mixed in? You need to have healthy fats with everything you eat to make sure you get the oil soluble vitamins absorbed. And there is coconut in the recipe already so hmmmmmm……plus may help keep it a little moist is my guess.

    3. Here is another idea that I just thought of, what if you pureed the mango and added it as a puree instead of in chunks? It would probably be like adding applesauce but mango instead?

  5. I made this as a freezer meal- I cooked some in muffin tins (I like cooking mini meatloaves in the summer as I don’t have to heat up my kitchen for so long). I really did not expect I would like this as much as I do, but it’s delicious!I cut back on the jalapeno because I thought it would be too spicy- I was wrong. I should have added more a bit of cayenne for extra kick.

  6. Hi! I just made this for dinner tonight and my hubby absolutely LOVED it! I mean LOVED it! Thanks so much for posting this! I had a little trouble with more than half the top browning nicely and a corner staying raw. I ended up having to cook this for almost an hour and a half to get it cooked all the way through. Any thoughts? Also, I was wondering if you had a suggestion for a sauce to go on top? I know typical meatloaf (though I’ve never had it) is served with a gravy or ketchup or A1 (none of which interests me)so I was thinking some kind of mango/jalapeno chutney or something? Any help would be great!

  7. Hi there. My wife and I ran in to a few problems making this and I wanted to see if I could get some suggestions. First we had some trouble thawing. We put it in the fridge from the freezer on a Thursday evening and the next evening it was a bit frozen still. Should we let it thaw for at least two days in the fridge? We’re now trying to make the same one today on Sunday and we had a bit of a problem with grease forming on top and we had to pour it off. It also didn’t seem to cook all the way through. It didn’t get up to 165 degrees, only about 150 and it seemed a bit pink. We are trying it again for another 30 minutes. Any suggestions? Thanks!

    1. Hi, Robert. I’m sorry to hear this meatloaf gave you some problems. When defrosting a meatloaf in the fridge it can take between 24-48 hours for it to thaw completely. You could also thaw it in cold water, the microwave or cook it from frozen which we look at in more detail here: https://onceamonthmeals.com/bl…. If the meatloaf was still a bit frozen when it went into the oven it would need to cook longer, but the safest bet is to cook it until the internal temperature is 165 since individual oven temps can also vary slightly. Ground chicken typically isn’t very greasy and is more inclined to dry out. You might try ground turkey to see if you like that better though.

  8. Just made two of these last night – one to savor now and one to freeze! SO SO GOOD! I also added grated ginger, shallots and minced garlic because we had them on hand! Seriously delicious! Thank you!

  9. This was the worst thing I’ve ever made. Ground chicken was super wet and wouldn’t hold together. Even after an hour and 15 minutes in the oven it was like soup. I took it out and tried to scoop it into a frying pan to cook. The consistency was still awful. The ground chicken was chalk. I will never buy ground chicken again.

    1. We’re so sorry this didn’t turn out as well as expected. We will definitely pass this feedback on to our team.

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