My whole family loves this comforting chicken meatloaf recipe, especially the tasty ketchup glaze on top! I mixed ground chicken with a host of goodies like breadcrumbs, Parmesan, tomato paste, and Worcestershire to form a moist, flavorful, and delicious homemade meatloaf. This glazed loaf is the easiest comfort food to make any night of the week!
I always loved meatloaf growing up, and my mom makes one of the best. But I wanted to make meatloaf using ground chicken for a leaner option with just as much flavor! Prepping this chicken loaf recipe is so quick, the ketchup glaze is lip-smacking good, and every bite is just so so comforting.
What’s in this Ground Chicken Meatloaf Recipe?
- Ground Chicken: A healthier, lower-fat option for making meatloaf.
- Breadcrumbs: Help bind the ground chicken mixture.
- Onion: Adds some savory flavor into the loaf.
- Parmesan Cheese: Adds a salty, umami flavor.
- Parsley: Adds a pop of freshness.
- Garlic Powder: Adds a bit of earthiness.
- Milk: Helps keep this chicken meatloaf extra moist.
- Eggs: Binds the meatloaf and keeps it moist.
- Tomato Paste: Adds a rich, slightly acidic flavor.
- Worcestershire Sauce: Adds a salty, umami, and slightly sweet flavor to both the meatloaf and the glaze.
- Ketchup: The base of the meatloaf glaze.
- Brown Sugar: Enhances the sweetness of the glaze and helps it caramelize in the oven.
Variations to Try
Enhance your ground chicken meatloaf with a few additions!
- Add herbs and spices like thyme, rosemary, smoked paprika, or Italian seasoning for additional flavor.
- Incorporate different vegetables such as shredded carrots, celery, or spinach to enhance the nutritional profile.
- Try a different glaze, like barbecue sauce, to add a flavorful finish.
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How to Store and Reheat
Store leftover chicken meatloaf in an airtight container in the refrigerator for up to 3 days. Drizzle with 1-2 tablespoons of broth to keep it from drying out, and reheat in a 250°F oven for 25-30 minutes.
How to Freeze
This ground chicken loaf can be frozen and will keep up to 4 months. For convenience, wrap slices individually in foil and then pack in a freezer bag for easy portioning. Thaw before reheating.
Notes and Tips
- When adding the meatloaf to the loaf pan, gently pat down the ground chicken mixture instead of packing it in too firmly, or it will become tough.
- I use milk in this recipe to help add more moisture. I recommend starting with ½ cup and adding more as needed (up to 1 cup) until you reach your desired consistency.
- I always serve this meatloaf with mashed potatoes, green beans, and some fresh dinner rolls!
Top Reader Reviews
- “This is by far the best meatloaf I’ve ever made. My husband agrees.” – Lynne
- “I really enjoyed this meatloaf–who would have thought ground chicken could become such a satisfying meal!” – Susan
Chicken Meatloaf Recipe
Ingredients
Chicken Meatloaf:
- 1 pound ground chicken
- 1¼ cups breadcrumbs
- ½ cup finely chopped onion
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup milk (see note)
- 2 large eggs
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Glaze:
- ¾ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350°F.
- In a large bowl, crumble the ground chicken.1 pound 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 combine.1¼ cups breadcrumbs, ½ cup finely chopped onion, ½ cup shredded Parmesan cheese, ¼ cup chopped fresh parsley, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.½ cup milk, 2 large eggs, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce
- In a small bowl, make the glaze by stirring together the ketchup, brown sugar, and Worcestershire sauce.¾ cup ketchup, 3 tablespoons brown sugar, 1 tablespoon Worcestershire sauce
- Spoon a couple tablespoons of the glaze into the bottom of an 8×4-inch 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°F and the loaf is cooked through.
Notes
- Note: Some readers have mentioned that 1 cup felt like too much milk. I recommend starting with ½ cup and adding more as needed (up to 1 cup) until you reach your desired consistency.
- When adding the meatloaf to the loaf pan, gently pat down the meatloaf mixture rather than packing it in too firmly, or it will become tough.
- To check the doneness of the loaf you can use a meat thermometer, the internal temperature should be at 165°F.
- Let the meatloaf rest for at least 5 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!
How to Make Chicken Meatloaf Step by Step
Crumble the Ground Chicken: Preheat your oven to 350°F. In a large bowl, crumble and break up 1 pound of ground chicken, then set it aside.
Combine the Dry Ingredients: In a medium bowl, combine 1¼ cups of breadcrumbs, ½ cup of finely chopped onion, ½ cup of shredded Parmesan cheese, ¼ cup of chopped fresh parsley, 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper; stir to mix.
Combine: Add the breadcrumb mixture to the bowl of ground chicken, and mix to fully combine.
Add the Wet Ingredients: To the ground chicken mixture, add ½ cup of milk, 2 large eggs, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce. Stir to fully combine all ingredients.
Make the Glaze: In a small bowl, stir together ¾ cup of ketchup, 3 tablespoons of brown sugar, and 1 tablespoon of Worcestershire sauce.
Prep the Pan: Spoon a couple tablespoons (it doesn’t need to be an exact amount) of the glaze into the bottom of an 8×4-inch loaf pan, and spread it into an even layer.
Add the Ground Chicken: Add the meatloaf mixture to the loaf pan, and mold it into an even layer.
Add More Glaze: Spread the remaining glaze on top of the ground chicken mixture, to fully coat.
Bake: Bake the glazed chicken meatloaf in the preheated oven, uncovered, for 80-90 minutes; or until the internal temperature reaches 165°F and the loaf is cooked through. Let it rest for 5 minutes before slicing and serving.
Yes, ground chicken can be used as a substitute for ground beef in any meatloaf recipe. However, keep in mind that ground chicken has a lower fat content compared to ground beef, so the resulting meatloaf may be leaner and potentially drier. To compensate for this, you can add moisture by incorporating ingredients like diced vegetables, breadcrumbs, eggs, or sauces.
Chicken meatloaf can be prone to dryness due to the lower fat content in ground chicken. To prevent this, we added some milk for extra moisture. You’ll also want to remove the meatloaf from the oven as soon as it registers 165°F to avoid drying it out by overcooking it.
It’s crucial to cook chicken meatloaf to a safe internal temperature to ensure it’s fully cooked and safe to eat. The USDA recommends cooking chicken meatloaf to an internal temperature of 165°F.
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.
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.
Great tip, Annette!!
Amazing recipe!! Came out very well. Thanks!!
You’re welcome!! Thank YOU for trying it!
Thanks for the recipe. Came out very well. !!
You’re very welcome!
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.
I’m sorry this recipe was so much trouble!
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.
Not too fond of the sweetness of it brown sugar tomato paste
I am sorry this isn’t to your taste, Mary!
Me thinks Mary doesn’t like to be nice. She comments twice once in Oct and then again on boxing day. Both negative. Be a kind Becky and not a negative Mary is what I say. Great recipy Becky!
Loved the meatloaf! Very tasty! Will definitely make again ! Thank you !
Thanks for sharing, Cathy!
While the recipe makes a very moist (even wet) mixture, the finished loaf was absolutely delicious with a good texture. Try it!
Thanks for sharing, Ann!
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.
Happy to hear, Bronson!
Delicious!!! Will make again for sure!!
That’s great to hear!
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
Thanks for stopping by!