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Finished homemade chicken catloaf prepared for adult cats
Our Pet Picks Editorial Team

Homemade Chicken Cat Food Recipe: Easy Chicken Catloaf

A gently cooked chicken catloaf made with ground chicken thighs, a small amount of chicken liver, egg, water and cat-appropriate supplements. It is easy to slice, portion and freeze, and is intended as an occasional treat, topper or veterinarian-guided supplemental meal for healthy adult cats.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken thighs 450 g; boneless, skinless and unseasoned. Ground turkey thigh may be substituted.
Chicken Catloaf
  • 2 oz Chiken Liver 55 g; finely chopped. Do not increase the quantity.
  • 1 Large Egg Beaten; it will be fully cooked in the loaf.
Supplements and Moisture
  • cat-specific taurine supplement Use only the amount directed on the product label for approximately 1 lb of prepared food, or the amount recommended by your veterinarian.
  • cat-appropriate calcium supplement Use according to the product label or your veterinarian’s directions. If using finely ground eggshell powder, the original recipe suggests approximately 1/2 teaspoon, but professional guidance is preferable.
  • 1 tsp cat-appropriate fish oil Or use the amount stated on the specific product label.
  • 1/4 cup water or plain unsalted broth Add gradually. Broth must contain no onion, garlic, chives, added salt or seasoning

Equipment

  • Digital Kitchen scale
  • Instant-read Food thermometer
  • Small loaf pan
  • Airtight storage containers or freezer bags
  • Large mixing bowl

Method
 

  1. Preheat the oven to 325°F (163°C). Lightly prepare a small loaf pan using your normal food-safe nonstick method, if needed.
  2. Place the ground chicken thighs, finely chopped chicken liver and beaten egg in a clean mixing bowl. Mix until the liver and egg are evenly distributed throughout the chicken.
  3. Add the cat-specific taurine supplement, calcium source and fish oil in the amounts stated on their product labels or recommended by your veterinarian. Mix thoroughly so the supplements are distributed evenly throughout the mixture.
  4. Add 1/4 cup of water or plain unsalted broth and mix. Add more gradually, up to approximately 1/3 cup total, only if needed. The mixture should be moist and cohesive like thick meatloaf mixture, not watery.
  5. Transfer the mixture to the small loaf pan. Press it in gently and smooth the surface, avoiding large air pockets.
  6. Bake for approximately 25–35 minutes. Beginning near the lower end of the cooking range, check the center with an instant-read food thermometer. The catloaf is finished only when the thickest part reaches 165°F (74°C).
  7. Remove the loaf from the oven and allow it to cool completely before removing it from the pan, slicing it or offering any to your cat.
  8. Cut the cooled catloaf into approximately 8–10 slices, depending on the loaf-pan size and desired slice thickness. Refrigerate or freeze the portions promptly.

Notes

This recipe is not automatically complete and balanced for daily, long-term feeding. It is intended as an occasional treat, topper or veterinarian-guided supplemental meal for healthy adult cats.
Cats have specific requirements for taurine, calcium, phosphorus, vitamins, essential fatty acids and other nutrients. Adding individual supplements does not by itself prove that the complete recipe meets every nutritional requirement.
Consult your veterinarian or a board-certified veterinary nutritionist before using homemade food as your cat’s principal diet. Professional guidance is especially important for kittens, pregnant or nursing cats, senior cats and cats with medical conditions.
Never add onion, garlic, leeks, chives, seasoning mixtures, added salt, cooked bones or broth containing unsafe ingredients.
Always confirm that the thickest part of the loaf reaches 165°F (74°C).