Best Chicken Meatloaf Recipe
This homemade chicken meatloaf is a healthier take on a classic comfort dish. Made with lean ground chicken, Parmesan, breadcrumbs, and seasonings, it is topped with a tangy ketchup glaze for maximum flavor. Moist, flavorful, and easy to prepare, this recipe is perfect for a wholesome family dinner.
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Loaf pan (8×4-inch) For shaping and baking the meatloaf
- 1 Baking sheet (optional) For free-form meatloaf
- 1 Whisk or fork For mixing wet ingredients
- 1 Measuring cups For accurate ingredient portions
- 1 Measuring spoons For precise seasoning measurement
- 1 Meat thermometer To ensure meatloaf reaches 165°F
Ingredients
- 1 lb Ground chicken 93% lean preferred
- 1¼ cups Breadcrumbs Can use whole wheat or panko
- ½ cup Onion Finely chopped
- ½ cup Parmesan cheese Shredded
- ¼ cup Fresh parsley Chopped
- 1 tsp Kosher salt Adjust to taste
- ½ tsp Garlic powder Optional for extra flavor
- ¼ tsp Black pepper Freshly ground
- ½ cup Milk For moisture
- 2 Large eggs Lightly beaten
- 2 tbsp Tomato paste Adds richness
- 2 tbsp Worcestershire sauce Enhances umami flavor
For the Glaze
- ¾ cup Ketchup Base for glaze
- 3 tbsp Brown sugar Adds slight sweetness
- 1 tbsp Worcestershire sauce Balances tangy flavors
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the meat mixture: In a large mixing bowl, crumble the ground chicken.
- In a separate medium bowl, combine the breadcrumbs, onion, Parmesan cheese, parsley, salt, garlic powder, and black pepper. Mix well, then add to the chicken.
- Add the milk, eggs, tomato paste, and Worcestershire sauce. Stir gently until just combined—do not overmix to avoid a dense meatloaf.
- Prepare the glaze: In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce.
- Spread 2 tablespoons of the glaze onto the bottom of a lightly greased 8×4-inch loaf pan.
- Transfer the chicken mixture into the pan, gently pressing it into an even shape.
- Spread the remaining glaze over the top, ensuring even coverage.
- Bake uncovered for 80-90 minutes, or until the internal temperature reaches 165°F (use a meat thermometer).
- Let the meatloaf rest for 5 minutes before slicing and serving.
Notes
- Adjust milk quantity: Some readers find 1 cup too much; start with ½ cup and add more as needed.
- For a firmer texture, use panko breadcrumbs instead of regular breadcrumbs.
- To make it gluten-free, use almond flour or gluten-free breadcrumbs.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing Option: Wrap slices individually in foil and freeze for up to 4 months.