Chicken Meatloaf Recipe

4.41 from 597 votes

This easy ground chicken meatloaf is wonderfully moist, tender, and comforting! Made with breadcrumbs, tomato paste, Parmesan, Worcestershire, and a range of simple ingredients, then finished off with a tasty brown sugar ketchup glaze.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Servings: slices

Calories: 337kcal

Author: Becky Hardin

Equipment

8x4 inch loaf pan

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 **
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 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 8x4-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.

Video

Notes

*This meatloaf recipe works just well with ground turkey, beef, and other ground meats.

**I recommend starting with ½ cup milk and adding more as needed (up to 1 cup) until you reach your desired consistency.

Tips:

For easy mixing and even cooking, let the chicken sit on the counter for about 30 minutes before prepping.
Don't overmix. Just stir or fold ingredients together until fully combined.
When adding the ground chicken to the loaf pan, gently pat down the meatloaf mixture rather than packing it in too firmly, or it will become tough.
If the top of the loaf is starting to brown before it's done, tent it loosely with foil.
Ground chicken should reach 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.
Feel free to line the loaf pan with parchment paper (long pieces that stick over the side) for easy removal.
If you don't have a loaf pan: shape the ground meat into an oblong, slightly-domed shape on a baking sheet. I don't prefer this method, but it works in a pinch.

Make Ahead: 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.

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