Chicken Meatloaf Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 slices
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Calories
337 kcal
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Course
Main Course
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Cuisine
American
Chicken Meatloaf Recipe
Description
This recipe begins by combining ground chicken with a seasoned mixture of breadcrumbs, finely chopped onions, shredded Parmesan cheese, fresh parsley, garlic powder, kosher salt, and black pepper. Wet ingredients including milk, eggs, tomato paste, and Worcestershire sauce are then incorporated to create a cohesive meatloaf mixture. The loaf is formed in an 8x4-inch pan lined with a base layer of glaze made from ketchup, brown sugar, and Worcestershire sauce. The meat mixture is added on top and coated with the remaining glaze before baking.
Baked uncovered at 350°F for 80 to 90 minutes, the meatloaf develops a browned glaze and reaches an internal temperature of 165°F, ensuring doneness while retaining moisture. The texture balances the leanness of chicken with breadcrumbs and cheese for tenderness.
After baking, resting the meatloaf for several minutes helps it firm up for easy slicing. Leftover slices can be used creatively in sandwiches, breakfast dishes, or pasta.
Starting milk amount is recommended at ½ cup, adding more up to 1 cup if the mixture needs softening. Avoid packing the loaf too tightly to prevent toughness.
Ingredients
Chicken Meatloaf:
- 1 pound ground chicken
- 1¼ cups breadcrumbs
- ½ cup onion finely chopped
- ½ cup Parmesan Cheese shredded
- ¼ cup parsley chopped, fresh
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper ground
- ½ cup milk (see note)
- 2 egg large
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Glaze:
- ¾ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350°F.
- In a large bowl, crumble the ground chicken.
- In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and combine.
- Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
- In a small bowl, make the glaze by stirring together the ketchup, brown sugar, and Worcestershire sauce.
- Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
- Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.
Notes
- Begin with ½ cup milk and add up to 1 cup total as needed to reach desired meatloaf consistency.
- Do not pack the meatloaf mixture too firmly in the pan to keep it tender.
- Check doneness with a meat thermometer; internal temperature should reach 165°F.
- Let the meatloaf rest at least 5 minutes before slicing to help it hold shape.
- Leftover meatloaf works well for sandwiches, breakfast scrambles, or pasta dishes.
- Store cooked meatloaf in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 337kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 129mg | 43% |
| Sodium | 1201mg | 50% |
| Potassium | 757mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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