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!
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 8x4-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.
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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.