Chicken Meatloaf
Ground Chicken Meatloaf is an old-fashioned classic with a light and healthy twist! Tons of flavor and a sweet ketchup glaze makes it perfect.
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 9x5 inch (approx 23x12 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
Serving: 1slice | Calories: 274kcal | Carbohydrates: 16g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 628mg | Potassium: 742mg | Fiber: 1g | Sugar: 8g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/chicken-meatloaf/