Chicken Meatloaf

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. And with nearly 600 five-star reviews, it’s an all-time favorite!

Ground Chicken Meatloaf Recipe

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.

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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.

Make Ahead Tip!

You can prepare the loaf and refrigerate it for up to 24 hours before baking it. If the ground chicken has not been previously frozen, you can also freeze it (without the glaze) for cooking later. The meatloaf will keep up to 4 months in the freezer.

4.40 from 596 votes

Chicken Meatloaf Recipe

This easy ground chicken meatloaf is made with breadcrumbs, tomato paste, Parmesan, Worcestershire, and a range of simple ingredients, then finished off with a tasty ketchup glaze.

Prep: 10 minutes minutes

Cook: 1 hour hour 30 minutes minutes

Total Time : 1 hour hour 40 minutes minutes

Servings: 6 slices

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Ingredients

For the 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

For the Glaze

• ▢ ¾ cup ketchup
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon Worcestershire sauce

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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.
  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 this to the bowl with the ground chicken and combine.
  
• 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.
  
• 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!

Storage: Store chicken meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition Facts

Chicken Meatloaf Recipe

Amount Per Serving (1 slice)

Calories 337 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 129mg43%

Sodium 1201mg52%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 17g19%

Protein 22g44%

Vitamin A 637IU13%

Vitamin C 8mg10%

Calcium 180mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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How to Make Chicken Meatloaf Step by Step

Combine the Dry Ingredients: Preheat your oven to 350°F. In a large bowl, crumble and break up 1 pound of ground chicken, then set it aside. 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.

Add the Chicken: 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.

Fill the Pan: In a small bowl, stir together ¾ cup of ketchup, 3 tablespoons of brown sugar, and 1 tablespoon of Worcestershire sauce. 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 meatloaf mixture to the loaf pan, and mold it into an even layer.

Glaze and Bake: Spread the remaining glaze on top of the ground chicken mixture, to fully coat. 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.

More Ground Chicken Recipes to Try!

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