Chicken Meatloaf
This yummy Chicken Meatloaf is anything but boring! Ground chicken, seasonings, herbs mixed together then topped with a tangy glaze! Simple and delicious!
A MOIST MEATLOAF RECIPE
I think this Chicken Meatloaf is a fabulous alternative to ground beef meatloaf because right now ground chicken is (in most places) cheaper than ground beef. Also, if you’re just trying to eat leaner meat, or less red meat, or just want something different, this is a tasty alternative. Plus, it will produce almost no grease, so that’s a nice change from your usual ground beef meatloaf!
It turned out excellent and everyone loved it. Super moist and not dry like many chicken meatloaf recipes and it had great flavor!
– John
FREQUENTLY ASKED QUESTIONS:
If you don’t want to use a loaf pan, you can form your meatloaf into a loaf shape and place on a baking sheet. Make sure to tightly pack it so that it doesn’t break apart.
I haven’t tested this out in a crock pot but I think it could be done. I would refer to my Crock Pot Meatloaf recipe for an idea on how to do that.
The meatloaf should have a slightly moist consistency before cooking. It shouldn’t be super dry. If you find that it is, add a splash more milk. This will make a juicy meatloaf.
If you really like a lot of glaze, double the recipe and pour extra on top. You can even save some and serve it on the side as a sauce. It’s very yummy.
Always check the internal temperature with a meat thermometer, even if it looks done. It should reach 165°F (74°C) for safe consumption.
When I made this recently, I served it with some Mashed Potatoes and steamed broccoli. But, you can serve with any of your favorite vegetables. The microwaveable steamed veggie bags are a quick option or a bagged salad. Make some Garlic Bread or Dinner Rolls for a full meal.
The glaze can really be customized to whatever you like. It can even be just ketchup, or you can skip it all together – it will still taste great! Or maybe go with a BBQ flare and mix a little ketchup and BBQ sauce and put that on top.
Place leftover meatloaf into an airtight container and refrigerate for up to 4 days. You can heat this up in the microwave or in the air fryer until heated through. You can also freeze leftovers in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground chicken– you could certainly use ground turkey as well.
- white onion– For those that don’t like onions, you can use onion powder (1-2 teaspoons) or dried minced onions (about 1-2 Tablespoons) – to taste.
- garlic– for the best garlic flavor, use fresh garlic but in a pinch, the jarred stuff will work.
- Italian breadcrumbs – you can use regular or panko – whichever you prefer or have on hand.
- grated Parmesan cheese – I just use the stuff in the green bottle but you can freshly grate it as well.
- milk – this creates moisture. Try to use a fuller fat milk if possible.
- large egg – this acts as a binder to hold the meatloaf together, don’t skip it!
- Worcestershire sauce – this adds a lot of flavor. We really are trying to build up layers of flavor for this ground chicken.
- Dijon mustard– this is an optional ingredient. The dijon mustard might sound weird but it works REALLY well with chicken but it doesn’t stick out like a sore thumb with the flavor. You don’t taste it as a separate ingredient. It’s just one of those “can’t quite put your finger on it ingredients.” I wouldn’t substitute it for yellow mustard, I would just leave it out if you don’t have it.
- chicken bouillon powder– The chicken bouillon in the recipe is just powdered bouillon (like Knorr). You can also use the better than bouillon paste or take a bouillon cube and crush it up. Or just leave it out if necessary.
- ketchup
- brown sugar – I just use a light brown sugar. You can leave it out if you prefer.
- soy sauce – you can use a light soy sauce if you are looking to control the salt content when you can
HOW TO MAKE CHICKEN MEATLOAF:
Preheat your oven to 375°F. Spray a 9×5 inch loaf pan with cooking spray and line with a piece of parchment, with 2 edges overhanging for easy removal. Note: this is not absolutely necessary – it just makes for easier removal. If you don’t have parchment paper, just spray with nonstick spray and continue with the recipe.
In a mixing bowl, combine all the ingredients for the meatloaf: ground chicken, white onion, garlic, Italian breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, Dijon mustard, parsley, chicken bouillon, salt and pepper. Mix until all the ingredients are evenly mixed into the chicken. Do not over-mix beyond this point.
Add the chicken mixture to the loaf pan and smooth out the top and sides, so everything is even. Place in the oven and bake for 30 minutes. While the meatloaf is in the oven, prepare the glaze. In a smaller mixing bowl combine the ketchup, brown sugar, soy sauce, garlic powder, onion powder and Dijon mustard until the sauce is uniform.
After 30 minutes, pour the glaze over the meatloaf and spread out evenly over the top. Place back in the oven for another 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Remove from the oven and allow the meatloaf to sit for a few minutes before slicing. Easily remove from the loaf pan with the parchment flaps. Slice, serve and enjoy.
CRAVING MORE RECIPES?
- Crock Pot Meatloaf
- Momma’s Meatloaf
- Stovetop Stuffing Meatloaf
- Italian Meatloaf
- Air Fryer Meatloaf
- Instant Pot Meatloaf
Chicken Meatloaf
Ingredients
For the Meatloaf:
- 2 pounds ground chicken
- ½ cup finely diced white onion
- 3 cloves garlic, minced
- ½ cup Italian breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard (optiona)
- ¼ cup chopped fresh parsley (can use ½ Tablespoon dried parsley)
- 1 teaspoon chicken bouillon powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Glaze:
- ½ cup ketchup
- 1 Tablespoon brown sugar
- 1 Tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F. Spray a 9×5 inch loaf pan with cooking spray and line with a piece of parchment paper, with 2 edges overhanging for easy removal. Note: this is not absolutely necessary – it just makes for easier removal. If you don’t have parchment paper, just spray with nonstick spray and continue with the recipe.
- In a mixing bowl, combine all the ingredients for the meatloaf: 2 pounds ground chicken, 1/2 cup finely diced white onion, 3 cloves garlic, minced, 1/2 cup Italian breadcrumbs, 1/3 cup grated Parmesan cheese, 1/4 cup milk, 1 large egg, 2 Tablespoons Worcestershire sauce, 1 Tablespoon Dijon mustard, 1/4 cup chopped fresh parsley, 1 teaspoon chicken bouillon powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until all the ingredients are evenly mixed into the chicken. Do not over-mix beyond this point.Note: if it still looks dry to you, add in another little splash of milk.
- Add the chicken mixture to the loaf pan and smooth out the top and sides, so everything is even. Place in the oven and bake for 30 minutes.
- While the meatloaf is in the oven, prepare the glaze. In a smaller mixing bowl combine 1/2 cup ketchup, 1 Tablespoon brown sugar, 1 Tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon Dijon mustard until the sauce is combined.
- After 30 minutes, pour the glaze over the meatloaf and spread out evenly over the top. Place back in the oven for another 20-25 minutes or until the internal temperature reaches 165°F.
- Remove from the oven and allow the meatloaf to sit for a few minutes before slicing. Easily remove from the loaf pan with the parchment flaps. Slice, serve and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe makes about 8 slices- which I determined to be around 4 servings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love this recipe ♥️♥️♥️
This was the most delicious chicken meatloaf I have ever made!
Yay!! Thank you so very much Cathy!! I appreciate you taking the time to comment!
It turned out excellent and everyone loved it. Super moist and not dry like many chicken meatloaf recipes and it had great flavor!