Looking for a lighter take on traditional meatloaf? This chicken meatloaf recipe transforms the beloved comfort food into a healthier, yet equally satisfying dish. Moist, flavorful, and packed with lean protein, this recipe proves that comfort food can be nutritious without sacrificing taste.
Why You'll Love This Chicken Meatloaf Recipe
This modern interpretation of classic meatloaf uses ground chicken instead of beef, reducing the fat content while maintaining the rich, homey flavors you crave. Perfect for family dinners or meal prep, this chicken meatloaf stays moist thanks to carefully selected ingredients and proper cooking techniques.
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Ingredients
the Meatloaf:
- 2 pounds ground chicken
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- ¼ cup fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant. Set aside to cool.
Making the Meatloaf Mixture
- In a large bowl, combine ground chicken, cooled onion-garlic mixture, breadcrumbs, milk, eggs, parsley, Worcestershire sauce, and all seasonings.
- Mix gently with your hands until just combined. Avoid overmixing to ensure a tender meatloaf.
- Transfer the mixture to the prepared loaf pan, gently pressing to eliminate air pockets.
Preparing and Adding the Glaze
- In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar.
- Spread half of the glaze evenly over the meatloaf before baking.
Baking
- Bake for 45 minutes.
- Add remaining glaze and continue baking for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before slicing.
Expert Tips for Perfect Chicken Meatloaf Recipe
- Use ground chicken with some fat content (93% lean) for better moisture and flavor.
- Don't skip the milk-soaked breadcrumbs – they're crucial for maintaining moisture.
- Let the meatloaf rest after baking to help it hold together when slicing.
- Use a meat thermometer to ensure proper cooking without drying out the meatloaf.
Variations and Substitutions
Chicken Cordon Bleu Meatloaf Version
Transform this recipe into a chicken cordon bleu meatloaf by:
- Layering ham and Swiss cheese in the middle of the meatloaf mixture
- Rolling and sealing the edges before placing in the loaf pan
- Following the same cooking instructions, adding 5-10 minutes to ensure cheese melts
Other Variations
- Make it gluten-free by using gluten-free breadcrumbs or crushed pork rinds
- Substitute milk with chicken broth for a dairy-free version
- Add grated carrots and zucchini for extra nutrition
- Use ground turkey as an alternative to ground chicken
Equipment For Chicken Meatloaf Recipe
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Meat thermometer
- Medium skillet
- Measuring cups and spoons
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months
- Reheating: Warm in the microwave with a damp paper towel cover, or in the oven at 350°F until heated through
Top Tip
The key to perfect chicken meatloaf is maintaining moisture. Don't skip the step of sautéing the onions and garlic – this releases their natural moisture and ensures they're fully cooked in the final dish.
FAQ
Yes! You can prepare the meatloaf mixture up to 24 hours in advance. Store covered in the refrigerator and bring to room temperature for 30 minutes before baking.
This usually happens if the binding ingredients (eggs and breadcrumbs) aren't properly incorporated or if the meatloaf is cut too soon after baking. Make sure to let it rest for at least 10 minutes before slicing.
While you can use ground chicken breast, the meatloaf may be drier. We recommend using regular ground chicken which contains both white and dark meat for better moisture and flavor.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The meatloaf should be firm to the touch and the glaze should be caramelized.
This chicken meatloaf recipe offers a delicious, healthier alternative to traditional beef meatloaf while maintaining all the comfort food appeal. Whether you're making the classic version or trying the chicken cordon bleu variation, this versatile dish is sure to become a family favorite. For another delicious recipe, check out our Cheeseburger Macaroni Recipe from the site!
Give it a try and let us know how it turns out in the comments below!
Inspired by : Meatloaf Recipe
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Chicken Meatloaf Recipe
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium skillet
- Meat thermometer
Ingredients
the Meatloaf:
- 2 pounds ground chicken
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- ¼ cup fresh parsley chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
- Heat olive oil in skillet. Sauté onions until translucent (5 minutes). Add garlic, cook 1 minute more. Cool.
- Mix ground chicken, cooled onion mixture, breadcrumbs, milk, eggs, parsley, Worcestershire sauce, and seasonings in large bowl.
- Transfer to loaf pan. Press gently to remove air pockets.
- Mix glaze ingredients. Spread half over meatloaf.
- Bake 45 minutes. Add remaining glaze.
- Bake additional 15-20 minutes (internal temperature 165°F/74°C).
- Rest 10 minutes before slicing.
Notes
- Use 93% lean ground chicken for best results
- Don't overmix to ensure tender texture
- Let rest before slicing to maintain shape
- Check internal temperature with meat thermometer
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