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.
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
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
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!
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.
I really enjoyed this meatloaf. Who would have thought ground chicken could become such a satisfying meal!
I’m so happy to hear you loved it, Susan!
Could you double this with 2 pounds ?
Yes, but it will take longer to cook!
I want to make this but don’t have eggs. Could I use mayo instead?
I have not tried that, but it could work! Let me know how it goes!
Yes, i made this, but not as instructed! Why? My husband would NEVER eat meatloaf, so i made meatloaf meatballs! He ate them! I baked the meatballs at 380, 10 minutes (turning halfway through) then i glazed them and cooked for 2 more minutes! Yum! I did add jalepeno powder to the ketchup!
Hi Sue, thanks so much for sharing what worked for you and your husband! I’m happy to hear this recipe worked out well as meatballs!
Good recipe just needs some altering. Breadcrumbs instead of Parmesan onions egg whites or substitute for a healthier choice and no brown sugar on top
Thanks for sharing what worked for you, Renee!
I am not usually a fan of meatloaf, but I made it because my husband is a meat and potatoes kind of guy. WOW! This was fantastic!
I did use 1/2 cup milk and it was plenty. I also used Italian seasoned panko for the bread crumbs. I thought the recipe amount sounded like a lot, but it was perfect.
Thanks for posting this recipe! Looking forward to trying others you posted.
Thanks so much for stopping by, Mary!
I love your creative quick and easy chicken recipes. Yesterday i made meatloaf with leftover ground chicken today i tried chicken sloppy joe , it came out delicious. Your fan from Pakistan
I’m so happy to hear you’re enjoying my recipes, Sunny!!
I made this recipe after reading the adjustments made by other reviewers. Less milk and less breadcrumbs. While tasty it was still too wet. The glaze was also too sweet. The proportions are off in this recipe in my opinion. Not sure I’d make it again:(
I’m sorry to hear you didn’t enjoy this recipe, Mary!
This is by far the best meatloaf I’ve ever made. My husband agrees.
So glad you enjoyed it, Lynne!
The best chicken meatloaf recipe!
Bad recipe. The shredded parmesian adds nothing, and actually, detracts from the taste. Do not add the glaze to the pan before adding the loaf – it causes it to stick terribly. Finally, the cook time is WAY OFF. The recipe says to bake at 350° for 80–90 minites, but my loaf was done at 165° after only 45 minutes. Very disappointed, will not make this recipe again.
Hi Dave, we’re sorry to hear this recipe didn’t work out as expected! We recommend greasing or lining the loaf pan to prevent sticking in the future! As for the cook time, it sounds like your oven may run a bit hot! We recommend getting an oven thermometer to check, as an oven that runs too hot can negatively impact future cooking and baking projects, too.