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.
What’s in this Ground Chicken Meatloaf Recipe?
Ground Chicken: A healthier, lower-fat option for making meatloaf. Breadcrumbs: Help bind the ground chicken mixture. Onion: Adds some savory flavor into the loaf. Parmesan Cheese: Adds a salty, umami flavor. Parsley: Adds a pop of freshness. Garlic Powder: Adds a bit of earthiness. Milk: Helps keep this chicken meatloaf extra moist. Eggs: Binds the meatloaf and keeps it moist. Tomato Paste: Adds a rich, slightly acidic flavor. Worcestershire Sauce: Adds a salty, umami, and slightly sweet flavor to both the meatloaf and the glaze. Ketchup: The base of the meatloaf glaze. Brown Sugar: Enhances the sweetness of the glaze and helps it caramelize in the oven.
Variations to Try
Enhance your ground chicken meatloaf with a few additions!
Add herbs and spices like thyme, rosemary, smoked paprika, or Italian seasoning for additional flavor. Incorporate different vegetables such as shredded carrots, celery, or spinach to enhance the nutritional profile. Try a different glaze, like barbecue sauce, to add a flavorful finish.
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.
Notes and Tips
When adding the meatloaf to the loaf pan, gently pat down the ground chicken mixture instead of packing it in too firmly, or it will become tough. I use milk in this recipe to help add more moisture. I recommend starting with ½ cup and adding more as needed (up to 1 cup) until you reach your desired consistency. I always serve this meatloaf with mashed potatoes, green beans, and some fresh dinner rolls!
How to Make Chicken Meatloaf Step by Step
Crumble the Ground Chicken: Preheat your oven to 350°F. In a large bowl, crumble and break up 1 pound of ground chicken, then set it aside. Combine the Dry Ingredients: 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. Combine: 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. Make the Glaze: In a small bowl, stir together ¾ cup of ketchup, 3 tablespoons of brown sugar, and 1 tablespoon of Worcestershire sauce. Prep the Pan: 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 Ground Chicken: Add the meatloaf mixture to the loaf pan, and mold it into an even layer. Add More Glaze: Spread the remaining glaze on top of the ground chicken mixture, to fully coat. Bake: 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.
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