Chicken Meatloaf

This lean and flavorful chicken meatloaf is topped with a sweet and savory glaze, making it a healthy twist on a classic comfort food. Perfect for weeknight dinners or meal prep, it pairs beautifully with mashed potatoes and steamed vegetables.

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Ingredients

For the Meatloaf

• 2 pounds (900 g) ground chicken
• ½ cup grated Parmesan cheese
• ½ cup dried breadcrumbs
• 2 eggs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons milk
• ¼ cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt

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Instructions

1. Preheat the oven
Set the oven to 375°F (190°C) and line a baking sheet with foil.

2. Mix the meatloaf
In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, and eggs. Add onion, garlic, milk, parsley, oregano, Worcestershire sauce, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatloaf tender.

3. Prepare the glaze
In a small bowl, whisk together ketchup, brown sugar, garlic powder, onion powder, and salt until smooth.

4. Shape the meatloaf
Form the mixture into a 9×5-inch (23×12 cm) loaf on the prepared baking sheet. Spread the glaze evenly over the top.

5. Bake
Place the meatloaf in the oven and bake for 55–60 minutes, or until the internal temperature reaches 165°F (74°C).

6. Rest and serve
Remove from the oven and let rest for 10–15 minutes before slicing. Serve with mashed potatoes, steamed broccoli, or your favorite side dishes.

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Why You’ll Love This Recipe

• Leaner alternative to traditional beef meatloaf without sacrificing flavor.
• Sweet and savory glaze adds rich flavor and a glossy finish.
• Easy to prep and bake—perfect for weeknight dinners.
• Pairs well with a variety of sides for a complete meal.

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Tips

• Don’t overmix the meat to prevent a dense loaf.
• Let it rest after baking to retain juices.
• Check doneness with an instant-read thermometer for perfectly cooked meatloaf.
• Use a baking sheet with foil for easy cleanup.

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Variations and Substitutions

• Substitute ground turkey for chicken if preferred.
• Use panko breadcrumbs or gluten-free breadcrumbs for texture adjustments.
• Add finely chopped bell peppers or carrots for extra veggies.
• Swap ketchup glaze with barbecue sauce for a smoky twist.

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FAQs

Can I make this ahead of time?
Yes, shape and glaze the meatloaf, cover, and refrigerate for up to 24 hours before baking.

Can I freeze it?
Yes, bake first, cool completely, then slice and freeze in airtight containers for up to 3 months.

How do I keep the meatloaf moist?
Use a mix of eggs, milk, and Parmesan, and avoid overmixing.

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Serving and Suggestions

• Serve slices with mashed potatoes, roasted vegetables, or steamed broccoli.
• Add a side salad for a lighter meal.
• Leftover slices can be used for sandwiches or wraps the next day.