Ground Chicken Meatloaf is an old-fashioned classic with a light and healthy twist!
Your whole family will love this moist and flavorful glazed meatloaf, and it’s truly simple to make.
This recipe for Chicken Meatloaf is exactly what you’re looking for. It’s moist and tender, packed with flavor, and covered in a sweet and tangy glaze made with ketchup.
The best meatloaf recipe is the one that you make yourself! Meatloaf is a classic, homestyle comfort food, that just isn’t the same if you order it from a restaurant.
It’s helpful though, if you have a tried and true ground chicken meatloaf recipe to follow so that you can be sure that it turns out perfectly every single time!
If you’re looking for more ways to make meatloaf, check out my classic meatloaf recipe. Or, see how to make meatloaf in the instant pot, or a delicious smoked meatloaf instead.
Why You’ll Love This Recipe
- A Healthier Alternative – Compared to ground beef, ground chicken is lower in calories and fat. With the right seasonings and recipe, a meatloaf made with ground chicken is just as delicious though!
- Traditional Flavors – This recipe is based on my classic meatloaf recipe, and includes many of the same flavors and ingredients, plus some new ones that make the chicken taste meaty and amazing. Finish off your loaf with a sweet and tangy ketchup glaze to really enjoy the classic flavor of a homemade meatloaf.
- An Easy Dinner Recipe – Not only is chicken meatloaf easy to make, but it’s an easy, healthy recipe that your family will actually love! You can make this any day of the week with just a little bit of hands-on time.
If you’re looking for more recipes using ground chicken, try my Chicken Parmesan Meatballs or Ground Chicken Burgers.
Key Ingredients in Chicken Meatloaf
Here’s what you need to make this easy comforting meal:
- Ground Chicken: You need 2 pounds of ground chicken for this recipe. Lean ground turkey can also be used.
- Dried Breadcrumbs: Plain breadcrumbs are ideal for this recipe, as we will be adding plenty of seasoning.
- Milk and Eggs: These add moisture to the mixture which helps to keep the meatloaf from drying out.
- Onion: It’s important that the onion is chopped very finely so that you don’t have large crunchy pieces in the meatloaf. You can also saute the onion a bit to soften it first.
- Parmesan Cheese: Grated parmesan adds a salty, umami, almost meaty flavor to the ground chicken.
- Seasonings: Fresh garlic, fresh parsley, dried oregano, salt, pepper, and Worcestershire sauce.
- For the Glaze: You’ll need ketchup, brown sugar, garlic powder, onion powder, and salt. It’s easy!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chicken Meatloaf
- Get Ready: Preheat the oven to 375°F/190°C. Then line a baking sheet with foil or parchment paper, and spray it with cooking spray.
- Mix The Ingredients: In a large bowl, combine the ground chicken, grated parmesan, breadcrumbs, and eggs. Then add the chopped onion, minced garlic, milk, parsley, oregano, Worcestershire sauce, salt, and pepper. Mix everything together with your hands until well combined.
- Form: Shape the mixture into a 9×5 inch loaf shape on the prepared baking sheet.
- Make the Glaze: Combine ketchup, brown sugar, garlic powder, onion powder, and salt in a small bowl. Spread the glaze all over the meatloaf.
- Bake: Bake in the preheated oven for 55-60 minutes or until the internal temperature of the loaf is 165°F (74°C). Allow the chicken meatloaf to rest for 10-15 minutes before slicing and serving.
Tip!
Avoid overmixing the meat! To keep chicken meatloaf from drying out, a very gentle mix is the key to keeping it juicy and delicious.
Recipe Tips
- Use your hands. Use clean hands (put on gloves if you prefer) to mix the ground meat with the other ingredients and seasonings. This method distributes the flavors evenly without making the meatloaf mushy.
- Use a meat thermometer. You’ll know that the chicken meatloaf is ready when the temperature in the center of the loaf is 165°F (74°C). This is of course the safe cooking temperature for chicken, so be sure to check!
- To save cooking time, form the meat mixture into two smaller loaves rather than one big one. cook for about 30 minutes, or until done.
- Resting is key. If you try to cut into the meatloaf too soon, you’ll end up with dry, crumbly slices. 10-15 minutes of rest time will allow the meatloaf to solidify and retain its juiciness.
Storing Tips
Store leftover chicken meatloaf in the fridge for 3-4 days. Reheat your leftovers in the microwave, or enjoy slices of meatloaf cold to make delicious meatloaf sandwiches.
What To Serve With Chicken Meatloaf
This homestyle favorite goes best with creamy mashed potatoes and your favorite veggies. Try broccoli, green beans, or a delicious pear salad using seasonal fruit!
Other delicious sides for meatloaf include cheesy Boursin mashed potatoes, roasted broccolini, scalloped potatoes, or brown sugar glazed carrots.
This is a comfort food meal, so be sure to include sides that your family loves!
For dessert, I suggest a classic favorite like Texas Sheet Cake or Apple Pie.
Recipe FAQs
Making a freeform loaf on a sheet pan is the better option, for two reasons. One, it cooks faster and more evenly this way. Two, You can put the delicious glaze all over the loaf, rather than just on top!
If you want to make this into a freezer meal, freeze the loaf before cooking. Wrap the meatloaf well and freeze for up to 4 months. Thaw overnight before baking as directed with freshly made ketchup glaze.
Milk soaks into the dry breadcrumbs and adds moisture to the meat. If you don’t want to use milk, any liquid will work. Try broth or unsweetened non-dairy milk instead.
More Easy Comfort Food Recipes
Remember to save this ground chicken meatloaf recipe! It’s sure to be a hit with your family, and you’ll want to be able to find the recipe for next time.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Meatloaf
Equipment
- sheet pan
Ingredients
- 2 pounds (900 g) ground chicken
- ½ cup grated parmesan cheese
- ½ cup dried breadcrumbs
- 2 eggs
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons milk
- ¼ cup fresh parsley chopped
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C), and line a quarter size sheet with foil. Set aside.
- In a large bowl, combine the ground chicken, grated parmesan, breadcrumbs, and eggs. Add the chopped onion, minced garlic, milk, parsley, oregano, Worcestershire sauce, salt, and pepper. Mix everything together until well combined but avoid overmixing.
- Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, garlic powder, onion powder, and salt until smooth and well combined.
- Shape the mixture into a 9×5 inch (approx 23×12 cm) loaf on the prepared baking sheet.
- Spread the glaze evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for about 55-60 minutes or until the internal temperature reaches 165°F (74°C).
- Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. Slice the meatloaf and serve it with steamed broccoli and mashed potatoes.
Notes:
- It’s important that the onion is chopped very finely so that you don’t have large crunchy pieces in the meatloaf. You can also saute the onion a bit to soften it first.
- Use your hands. Use clean hands (put on gloves if you prefer) to mix the ground meat with the other ingredients and seasonings. This method distributes the flavors evenly without making the meatloaf mushy.
- Avoid overmixing the meat! To keep chicken meatloaf from drying out, a very gentle mix is the key to keeping it juicy and delicious.
- Use a meat thermometer. You’ll know that the chicken meatloaf is ready when the temperature in the center of the loaf is 165°F (74°C). This is of course the safe cooking temperature for chicken, so be sure to check!
- To save cooking time, form the meat mixture into two smaller loaves rather than one big one. Cook for 20 minutes before adding the glaze, then continue cooking until the loaves are done.
- Resting is key. If you try to cut into the meatloaf too soon, you’ll end up with dry, crumbly slices. 10-15 minutes of rest time will allow the meatloaf to solidify and retain its juiciness.
- Store leftovers for 3-4 days in an airtight container in the fridge.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sheri says
This was delicious! My family loved it. The glaze made it so flavorful. It’s a winner.
Little Sunny Kitchen says
I’m so happy to hear that everyone enjoyed the recipe! Thank you!
Mary Kay Kidd says
Rarely do I comment on recipes, but this meatloaf deserves a big hooray! Absolutely delicious, and super easy to prepare. I halved the recipe as it’s just my husband and I, and it was perfect for dinner + sandwiches the following day. Many thanks for a new classic 😀
Diana says
I’m thrilled to hear it was a hit! Really appreciate you taking the time to comment!
Emma says
can you freeze the cooked leftovers
Little Sunny Kitchen says
Yes, you can. Wrap slices well and freeze for up to 3 months. Enjoy!
Kathy says
Can you use chicken stock instead of milk?
Little Sunny Kitchen says
Yes, I think that would work just fine! The breadcrumbs need some moisture, so stock will do that for you.