This Chicken Meatloaf is the easiest comfort food you’re likely to make! Ground chicken mixed with a host of goodies like Parmesan and Worcestershire to form a moist, satisfying and deliciously glazed loaf!
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Chicken Meatloaf Recipe
Chicken Meatloaf makes for a delicious dinner and much coveted leftovers (if there’s any left!). The meatloaf mix is bursting with deep flavors and serves up a mouthwatering dinner with minimal prep!
Why this Chicken Meatloaf is so good
- Full of flavor. There’s nothing as disappointing as a bland meatloaf, and this is nothing like one! Seasoned generously with garlic powder, parsley and Parmesan, this packs a full on flavor punch.
- A delicious meat glaze. This meatloaf is topped with a gorgeous glaze, that’s a touch sweet and tangy from the brown sugar and ketchup. It’s also given a lovely depth of flavor from the rich Worcestershire sauce.
- An easy meatloaf. Just 10 mins prep then slam in the oven – an easy weeknight or weekend meal.
How to make This Chicken Meatloaf
- Make the meatloaf mixture. In a large bowl, mix all the dry ingredients until well combined. Then add the wet ingredients into the mix and stir.
- Make the glaze. In a small bowl, mix the ketchup, sugar and Worcestershire sauce.
- Bake. In a loaf pan spoon in the glaze, then add the chicken mix and finally spoon on some more glaze. Then bake.
- Enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What can I serve with Chicken Meatloaf?
This meatloaf is a super satisfying main. To make it a full meal you can serve with mashed potatoes or baked sweet potatoes. For some veggies, why not go for roasted veggies, just pop them in during part of the meatloaf cook and you’re good to go!
Can I make this ahead of time?
To make ahead just prepare your loaf and refrigerate, it’s good for a day in the fridge before cooking.
If the ground chicken has not been previously frozen, you can freeze, without the topping, for cooking later. The meatloaf will keep up to four months in the freezer.
What to do with leftover Meatloaf?
Leftover meatloaf is so good! It becomes even more flavorful and can be made into dinner with sides, but why not mix things up and slam a slice of meatloaf into a burger bun – delicious!
Leftovers can be frozen and will keep up to four months. You can wrap slices individually in foil and then pack in a freezer bag for easy removal and re-heating.
Keep things Juicy
When adding the meatloaf to the loaf pan, gently pat down the meatloaf mixture rather than packing it in too firmly, or it will be too tough.
Top Tips
- To check the doneness of the loaf you can use a meat thermometer, internal temperature should be at 165 degrees.
- Let the meatloaf rest for at least five minutes before slicing. This allows time for the mixture to settle, making serving easier.
- There are a number of uses for day-old meatloaf, from easy lunches like sandwiches, to a breakfast skillet or pasta. You can get creative!
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Chicken Meatloaf Recipe
Ingredients
- 1 lbs ground chicken
- 1 ¼ cup breadcrumbs
- 1 cup milk
- 2 eggs
- 1/2 cup onion finely chopped
- 1/2 cup shredded parmesan
- 1/4 cup chopped parsley
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Glaze:
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, crumble the ground chicken.
- In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
- Add the remaining wet ingredients (milk, eggs, tomato sauce and Worcestershire sauce) and stir to mix.
- In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
- Spoon a couple tablespoons of the glaze into the bottom of an 8 x 4” loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
- Bake in the preheated oven, uncovered, for 80 – 90 minutes, or until the internal temperature reaches 165 degrees and the loaf is cooked through.
Notes
- When adding the meatloaf to the loaf pan, gently pat down the meatloaf mixture rather than packing it in too firmly, or it will be too tough.
- To check the doneness of the loaf you can use a meat thermometer, internal temperature should be at 165 degrees.
- Let the meatloaf rest for at least five minutes before slicing. This allows time for the mixture to settle, making serving easier.
- There are a number of uses for day-old meatloaf, from easy lunches like sandwiches, to a breakfast skillet or pasta. You can get creative!
Annette Ducedre says
This is a great recipe. The only thing I changed was to rearrange the ingredients to the order that you use them. It saves me having to find them in the list and make sure I don’t miss anything.
Becky Hardin says
Great tip, Annette!!
Madhavi Puri says
Amazing recipe!! Came out very well. Thanks!!
Becky Hardin says
You’re welcome!! Thank YOU for trying it!
Madhavi Puri says
Thanks for the recipe. Came out very well. !!
Becky Hardin says
You’re very welcome!
Terry Ann says
Yikes! I was questioning a full cup of milk, and yup, a liquidy, runny mess. Added in another cup of breadcrumbs to try and absorb some liquid and drained off about a 1/4 cup. After cooked still not as solid a meatloaf as I would prefer, but tasted okay.
Becky Hardin says
I’m sorry this recipe was so much trouble!
Bronson Fargo says
I thought the same thing, thought I’d messed up somehow, Very wet mixture…BUT…it went with the recipe anyway…and it came out just right.
Mary says
Not too fond of the sweetness of it brown sugar tomato paste
molly early says
I am sorry this isn’t to your taste, Mary!
Cathy says
Loved the meatloaf! Very tasty! Will definitely make again ! Thank you !
molly early says
Thanks for sharing, Cathy!
Ann Simpson says
While the recipe makes a very moist (even wet) mixture, the finished loaf was absolutely delicious with a good texture. Try it!
Becky Hardin says
Thanks for sharing, Ann!
Bronson Fargo says
Super easy to make. The glaze is important, and remember, both top and bottom. I used a glass meat loaf Pan, sprayed with Pam. I would gravitate towards 90 minutes, vs 80.
Came out just superb! The glaze made it even better. This recipe is a keeper, especially for non cooks like I am. Big giant easy button…and it is sooo good.
Becky Hardin says
Happy to hear, Bronson!
Carol says
Delicious!!! Will make again for sure!!
Becky Hardin says
That’s great to hear!
Darlene Hewitt says
I was a little worried about the consistency of this yummy concoction because I wasn’t sure if it would turn into a loaf or if I’d be spooning it out. But it finished perfectly. It was really good and fit well into my diet meal plan
Becky Hardin says
Thanks for stopping by!