Moist chicken meatloaf glaze (Print Version)
Juicy ground chicken loaf with savory herbs and a tangy glaze for easy, flavorful meals.
# Ingredients You'll Need:
→ Meatloaf
01 -
2 pounds ground chicken
02 -
½ cup finely diced white onion
03 -
3 cloves garlic, minced
04 -
½ cup Italian breadcrumbs
05 -
⅓ cup grated Parmesan cheese
06 -
¼ cup milk
07 -
1 large egg
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon Dijon mustard (optional)
10 -
¼ cup chopped fresh parsley
11 -
1 teaspoon chicken bouillon powder
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
→ Glaze
14 -
½ cup ketchup
15 -
1 tablespoon brown sugar
16 -
1 tablespoon soy sauce
17 -
1 teaspoon garlic powder
18 -
1 teaspoon onion powder
19 -
1 teaspoon Dijon mustard
# Step-by-Step Instructions:
01 -
Preheat the oven to 375°F. Spray a 9x5 inch loaf pan with cooking spray and line with parchment paper, leaving two edges overhanging for easy removal. If parchment is unavailable, apply nonstick spray thoroughly.
02 -
In a large bowl, mix ground chicken, onion, minced garlic, Italian breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, Dijon mustard, parsley, chicken bouillon powder, salt, and black pepper until uniformly combined. Avoid over-mixing. If mixture seems dry, add a splash more milk.
03 -
Transfer the mixture into the prepared pan, smoothing the top and sides evenly. Bake in the preheated oven for 30 minutes.
04 -
While the meatloaf bakes, whisk together ketchup, brown sugar, soy sauce, garlic powder, onion powder, and Dijon mustard in a small bowl until smooth.
05 -
Remove the meatloaf from the oven after 30 minutes. Evenly spread the glaze over the top, then return to the oven and bake for an additional 20-25 minutes until the internal temperature reaches 165°F (74°C).
06 -
Allow the meatloaf to rest for several minutes after baking. Remove from pan using parchment paper flaps, slice, and serve.
# Extra Tips & Details:
01 -
Check internal temperature with a meat thermometer to ensure safety; it should reach 165°F (74°C).
02 -
If a loaf pan is unavailable, shape the meatloaf by hand tightly on a baking sheet to prevent crumbling.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
04 -
The glaze can be doubled for extra topping and served on the side as sauce if desired.