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!
Victoria says
What a delicious chicken meatloaf!! Best I have ever made or tasted!!
Becky Hardin says
Thanks for stopping by and sharing!!
Laura says
This was absolutely disgusting. Just a wet mushy mess.
Becky Hardin says
I am sorry it didn’t work out for you!
Kevan Burnett says
It didn’t hold together
Becky Hardin says
I am sorry this didn’t turn out for you.
Lisa says
Easy and delicious! I don’t have a loaf pan, but works perfectly on a cookie sheet.
Becky Hardin says
Thanks for sharing, Lisa!
Lisa Hineman-Moore says
A wonderful recipe! Easy, different than meat loaf, my husband just goes crazy over it. I split the loaf in half, add Swiss cheese and the sauce then I put the topping on and the sauce.
Becky Hardin says
Thanks for sharing!!
Victoria says
Just made this for a second time and it was, again, fabulous!! I used my own BBQ sauce as the sauce, but everything else is according to the recipe. Also, from the first time I made it, I froze a large part of the loaf (there are only two of us), and it reheats beautifully in the microwave, retains moisture, etc. Won’t ever make a different kind of chicken meatloaf!!
Becky Hardin says
Thanks for sharing, Victoria!
Liz says
This meatloaf was great! I did use a bit less milk and Asiago cheese because it’s all I had. Used Italian breadcrumbs. So moist and great flavor and texture. Will definitely make again, thank you!
Becky Hardin says
Thanks for sharing, Liz!
Jocelyn says
I was really really worried as I put this in the oven. It was very liquidy. The advice not to press it down seemed silly because that wasn’t even possible. I basically poured it into my pans. Despite that, it did end up cooking well, the final dish held together, and my daughter who hates meatloaf enjoyed it, so I’ll make it again!
Becky Hardin says
Thanks for sharing, Jocelyn!
Mr says
I think there is a misprint in this recipe. I cut the milk in half and it came out great. If I had used all the milk they call for I don’t think I would have even be able to make a loaf
Becky Hardin says
Definitely modify to your liking!
Diane says
Sorry Becky..This is a TERRIBLE..BIG GLOOPY MESS!! I just wasted money on quality ingredients like organic chicken and eggs. This cooked for almost 2hours and temp was over 195 …it was done and still came out like a big pile of mushy vomit! No flavor at all. Even my husband who eats everything and never complains said “lets just cook up some eggs” I wish I could give this a negative star rating.
Becky Hardin says
I am sorry this didn’t work out, Diane!