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Chicken Meatloaf Recipe
This easy ground chicken meatloaf is made with breadcrumbs, tomato paste, Parmesan, Worcestershire, and a range of simple ingredients, then finished off with a tasty ketchup glaze.Expanded step-by-step photos can be seen below the recipe card.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 6 slices
Calories: 337 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken Meatloaf:
- 1 pound ground chicken
- 1¼ cups breadcrumbs
- ½ cup finely chopped onion
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup milk (see note)
- 2 large eggs
- 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.
Cup of Yum
Notes
- ½ cup and adding more as needed (up to 1 cup) until you reach your desired consistency.
- Storage: Store chicken meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
- Note: Some readers have mentioned that 1 cup felt like too much milk. I recommend starting with ½ cup and adding more as needed (up to 1 cup) until you reach your desired consistency.
- When adding the meatloaf to the loaf pan, gently pat down the meatloaf mixture rather than packing it in too firmly, or it will become tough.
- To check the doneness of the loaf you can use a meat thermometer, the internal temperature should be at 165°F.
- Let the meatloaf rest for at least 5 minutes before slicing. This allows time for the mixture to settle, making serving easier.
- There are a number of uses for day-old meatloaf, from easy lunches like sandwiches, to a breakfast skillet or pasta. You can get creative!
Nutrition Information
Serving
1slice
Calories
337kcal
(17%)
Carbohydrates
37g
(12%)
Protein
22g
(44%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
129mg
(43%)
Sodium
1201mg
(50%)
Potassium
757mg
(22%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
637IU
(13%)
Vitamin C
8mg
(9%)
Calcium
180mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 337
% 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.