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 ÂĽ 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!
TyMeaka S Hines says
is there anything else that will substitute breadcumbs
Becky Hardin says
You can try oats, crushed chips/crackers, nuts! I can’t guarantee the taste and texture will be the same though!
mehr un nisa says
yummy!
Becky Hardin says
Thanks for sharing!
Shannon says
This recipe wasn’t very tasty. Lacked flavor and there was about 1 cup too much milk in it. Even cooking to 185 degrees it was still a mushy texture.
Becky Hardin says
I am sorry this didn’t work out for you!
Gail says
Is tomato sauce or tomato paste used in this recipe?
Becky Hardin says
Tomato paste!
Pat Zerr says
I will make again but DECREASE milk to half cup because the meat loaf is too soft. I followed the recipe exact. It tempt at 180 degrees.
Becky Hardin says
Definitely modify to your liking!
Percy says
Hi,
Could you please add the feature to change the units from imperial to metric?
Thanks,
P.
Becky Hardin says
Hi Percy!
I live in the US and a large chunk of my viewers also do, so we use the imperial system! There are lots of recipe converter sites that can definitely help you!