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This yummy Chicken Meatloaf is anything but boring. Ground chicken, seasonings, and herbs come together, then get topped with a tangy glaze that makes every bite so flavorful. It is a great alternative to traditional beef meatloaf, especially if you want to eat leaner or try something different. Plus, this meatloaf stays wonderfully moist and produces very little grease.
This recipe quickly became a favorite in my house. I made it during a busy weeknight and was amazed at how simple and flavorful it was. Now it is a go to when I want comfort food without a lot of fuss.
Ingredients
- Ground chicken: lean protein that keeps this dish light fresh is best but frozen works fine
- White onion: adds subtle sweetness and texture. If you prefer, onion powder can be used for a milder onion flavor
- Garlic: fresh minced garlic gives the best aroma and taste but jarred minced garlic is a handy shortcut
- Italian breadcrumbs: help bind the meatloaf and add a nice texture. Panko also works if you prefer a lighter crumb
- Grated Parmesan cheese: adds a savory, salty note. The pre grated stuff in a green bottle is convenient, but freshly grated is more flavorful
- Milk: keeps the meatloaf moist. Whole milk or a higher fat variety works best
- Large egg: essential as a binder to hold everything together
- Worcestershire sauce: builds layers of savory flavor
- Dijon mustard: an optional ingredient that blends in and enhances flavor subtly skip it if you don’t have it but don’t substitute with yellow mustard
- Fresh parsley: brings a fresh herbal note dried parsley works in a pinch
- Chicken bouillon powder: intensifies chicken flavor you can use a cube crushed or omit if unavailable
- Salt and black pepper: balance flavors
- For the glaze: ketchup, brown sugar, soy sauce, garlic powder, onion powder, and Dijon mustard form a tangy, slightly sweet topping that caramelizes beautifully in the oven
Instructions
- Sauté the Aromatics:
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9 by 5 inch loaf pan with cooking spray and line it with parchment paper leaving two overhanging edges for easy removal. This step is not mandatory but helps pull the meatloaf out cleanly after baking.
- Mix the Meatloaf Ingredients:
- In a large mixing bowl, combine the ground chicken, finely diced white onion, minced garlic, Italian breadcrumbs, grated Parmesan, milk, egg, Worcestershire sauce, Dijon mustard, chopped fresh parsley, chicken bouillon powder, salt, and black pepper. Mix gently until the ingredients are evenly incorporated without overworking the mixture which can make the loaf tough.
- Shape and Bake:
- Add the meat mixture to the prepared loaf pan. Smooth the top and sides firmly so it is evenly shaped. Place in the oven and bake for 30 minutes.
- Prepare the Glaze:
- While the meatloaf bakes, whisk together ketchup, brown sugar, soy sauce, garlic powder, onion powder, and Dijon mustard in a small bowl until smooth and uniform.
- Glaze and Finish Baking:
- After the initial 30 minutes of baking, remove the loaf and evenly spread the glaze over the top. Return the meatloaf to the oven and bake for another 20 to 25 minutes. The meatloaf is done when the internal temperature reaches 165 degrees Fahrenheit.
- Rest and Serve:
- Remove the meatloaf from the oven and let it rest a few minutes before using the parchment wings to lift it out of the pan. Slice, serve, and enjoy the juicy, flavorful slices.
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This glaze is one of my favorite parts of the recipe because it adds that perfect balance of tang, sweetness, and savory depth. A memorable family moment was when my kids declared this meatloaf their new favorite after a few bites and asked for seconds without any coaxing.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or air fryer to bring back the crispy glaze texture. For longer storage, wrap well and freeze for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
Ground turkey can be used instead of ground chicken for a slightly different flavor but similar leanness. Onion can be swapped with 1 to 2 teaspoons of onion powder if you want to avoid chunks. Parmesan can be omitted or replaced with a hard cheese like Pecorino Romano for stronger flavor. Chicken bouillon powder is optional and can be replaced with vegetable bouillon or omitted if preferred. Soy sauce in the glaze can be replaced with tamari or liquid aminos for gluten free needs.
Serving Suggestions
Pair this meatloaf with creamy mashed potatoes and steamed broccoli for a classic comforting meal. Garlic bread or warm dinner rolls complement the tangy glaze perfectly. A simple bagged salad or microwavable steamed vegetable bags keep sides quick and easy.
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This chicken meatloaf is an easy flavorful swap for beef that stays moist and family friendly. Serve it with simple sides for a comforting weeknight dinner.
Frequently Asked Questions About Recipes
- → Can I bake without a loaf pan?
Yes, shape the mixture into a loaf on a baking sheet, pressing firmly to keep it intact during baking.
- → Is slow cooker preparation possible?
While untested for this version, slow cooker methods for loafs usually involve low heat and longer cooking times; adjustments may be needed.
- → How to keep the loaf moist before baking?
Ensure the mixture isn't too dry; add a splash of milk if needed to maintain a slightly moist consistency.
- → How to customize the glaze topping?
The glaze can be modified by varying ketchup, BBQ sauce, or skipping it altogether while maintaining great flavor.
- → What internal temperature confirms doneness?
Use a meat thermometer to check that it reaches 165°F (74°C) for safe consumption.
- → How should leftovers be stored?
Place in an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months, thawing overnight before reheating.
- → What sides complement this dish?
Mashed potatoes, steamed broccoli, garlic bread, or dinner rolls make great companions for a balanced meal.