Best Chicken Meatloaf Recipe
User Reviews
4.1
72 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4
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Calories
331 kcal
-
Course
Main Course
Best Chicken Meatloaf Recipe
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Italian Chicken Meatloaf is the best kind of comfort food! A twist on a classic, it’s ready in 1 hour- perfect for an easy weeknight meal.
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Ingredients
- 1 pound ground chicken
- 1 large egg
- ½ cup Parmesan Cheese , grated
- 1 cup panko breadcrumbs
- 1 small onion , diced
- 3 garlic cloves , minced
- 2 tablespoons fresh parsley , chopped
- 1 tablespoon homemade Italian seasoning
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 15 ounces tomato sauce (store-bought or homemade)
Instructions
- Preheat the oven to 375°F. Spritz a baking dish with nonstick baking spray and set aside.
- Place the ground chicken in a large bowl. Add the egg, parmesan cheese, panko breadcrumbs, onion and garlic on top of the meat. Season with parsley, Italian seasoning, salt and pepper.
- Use your hands to mix the ingredients together until combined. This might take a few minutes and effort since you want to make sure that the ingredients are well-dispersed in the meat.
- Place the meat mixture into the prepared baking dish and form into a loaf. Mine was 6 ½” (L) x 3 3/4 “ (W) x 1 ¼” (H). The taller your meatloaf is, the longer it will take to bake.
- Pour the tomato sauce on top of the meatloaf, and sprinkle additional cheese on it.
- Bake for 55-60 minutes, or until the meatloaf is cooked through. The meatloaf’s internal temperature should reach 165°F at the thickest spot.
- Once out of the oven, let rest for 5-10 minutes before slicing and serving with your favorite sides.
- If you've tried this recipe, please come back and let us know how it was in the comments or ratings!
Equipments used:
Notes
- How to know when the meatloaf is done: Use an instant read digital kitchen thermometer to check your meatloaf’s internal temperature. Insert the tip of the thermometer into the thickest spot of the meatloaf, careful not to poke all the way through. If the temperature reads 165°F, you’re good to go!
- How to store leftovers: Store them in an airtight container in the fridge for 2-3 days tops. We like to scrape the tomato sauce from the bottom of the baking dish and store that with the meatloaf, as well, since it offers a ton of flavor.
- Make ahead instructions: If you want to make this meatloaf even easier, mix it and form it the morning of OR the night before. Place on the prepared baking dish and wrap tightly in plastic wrap before refrigerating. When it’s time to bake, top with the tomato sauce and parmesan, then bake for the specified time.
- How to freeze: You can freeze this meatloaf after forming it! To do this, form the meatloaf and gently place the raw meatloaf on a sheet of plastic wrap. Wrap it tightly before transferring it to the freezer. Defrost the meatloaf in the fridge on a plate while still wrapped. Once defrosted, bake according to the recipe.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
22g
(7%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
1535mg
(64%)
Potassium
1079mg
(31%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
809IU
(16%)
Vitamin C
13mg
(14%)
Calcium
237mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1535mg | 64% |
| Potassium | 1079mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
72 reviews
Good
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