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!
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, 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!
More Chicken Dinner Recipes
FREE EBOOK!
Download My Top 10 Chicken eBook
Subscribe and receive a free e-cookbook of our Top 10 Easy Chicken Recipes!
download nowIf you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Meatloaf Recipe
Ingredients
- 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 stir.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 be too 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!
Michelle says
My husband can’t eat beef anymore this was a great substitute. I omitted the onions so that my dogs could have some too. We absolutely loved it. I only needed to cook it for 40 min not 80. This is my second time making it my husband requested it.
Thanks for the recipe and I love the glaze.
Becky Hardin says
I’m glad you and your husband loved it!
Louise says
Nice but the 1 cup of milk is way too much and ruins it. Creates an unpleasant, overly moist texture that doesn’t hold shape. Fix that and it would go up to four stars.
Becky Hardin says
I’m sorry this recipe didn’t quite work out for you! I’ll add a note based on your experience. In the future, start with 1/2 cup milk and add more as needed!
Janet says
I love this recipe!! I’ve made it 4 times already.
Janet H says
I love this recipe! It’s so moist and tasty. Even reheated it’s a delight ~
Becky Hardin says
I’m so happy to hear that!
Leslie says
This recipe was perfect. I decided to make double of the sauce. OMG it was delicious
Becky Hardin says
I’m so glad you enjoyed it, Leslie!
Lyn Winters says
I really wanted to like this, and although it tasted reasonably good, the texture was really unappealing. It will probably make good sandwiches.
Becky Hardin says
I’m sorry this recipe wasn’t quite to your tastes, Lyn!
Luna says
I’ve made this four times now (once with ground turkey) in the last three weeks and it’s an absolute hit every time — my boyfriend even said he likes it better than the traditional ground beef variety!!
Thank you so so much for this recipe, I can’t even tell you how much we love it!
Becky Hardin says
I’m so happy to hear that, Luna! Thanks so much for sharing!!