Description
This classic Chicken Meatloaf recipe features ground chicken mixed with savory ingredients and topped with a tangy, sweet glaze. It’s baked to perfection for a moist and flavorful main dish that’s perfect for family dinners. Serve it warm with your favorite sides or enjoy leftovers cold for a tasty snack.
Ingredients
Scale
Meatloaf
- 2 pounds ground chicken
- 2/3 cup dried breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 small onion, grated
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/4 cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Glaze
- 3/4 cup ketchup
- 1 1/2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly grease it to prevent sticking.
- Mix the meatloaf: In a large bowl, combine the ground chicken, dried breadcrumbs, grated Parmesan, grated onion, minced garlic (or garlic powder), milk, eggs, Worcestershire sauce, tomato paste, Dijon mustard, dried parsley, salt, and black pepper. Mix gently until just combined to avoid a dense meatloaf.
- Shape: Transfer the mixture to your prepared baking sheet. Shape it into a free-form loaf approximately 9 by 5 inches in size.
- Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper until smooth. Spread about two-thirds of this glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
- Bake: Place the meatloaf in the oven and bake for 55 to 60 minutes, or until the internal temperature reaches 165°F (74°C). About 10 minutes before it’s done, brush the remaining glaze over the top for a sticky, flavorful finish.
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute. Slice into 8 to 8 thick slices and serve warm with mashed potatoes and a green vegetable, or enjoy chilled the next day.
Notes
- Do not overmix the meatloaf mixture to maintain a tender texture.
- Use a meat thermometer to ensure the meatloaf is cooked safely to 165°F.
- Leftover meatloaf slices are delicious cold or reheated.
- For a gluten-free version, use gluten-free breadcrumbs.
- You can swap Worcestershire sauce with soy sauce if needed, but it will change the flavor slightly.
