Chicken Meatloaf is a tender, savory loaf of ground chicken seasoned with Parmesan, garlic, parsley and Worcestershire sauce, finished with a sweet and tangy ketchup glaze that turns sticky in the oven. It is an easy weeknight dinner that slices neatly and serves 4.
How to make it: Gently mix the ground chicken with the breadcrumbs, Parmesan, milk, egg and seasonings, spread it in a lined 9×5-inch loaf pan and bake at 375°F for 30 minutes. Spread on the glaze and bake 20 to 25 minutes more, until cooked through.
Why You’ll Love It
- Sticky, tangy top: ketchup, brown sugar and a spoonful of soy sauce bake into a glossy glaze.
- One bowl, one pan: everything mixes together in a single bowl and bakes in a loaf pan.
- Short prep: the mixing takes minutes, and the loaf bakes while you stir the glaze and make the sides.
- Classic flavors: onion, garlic, Worcestershire and a ketchup glaze, the flavors of a homemade meatloaf, with ground chicken.
Ingredient Notes
Ground chicken: Two pounds fills a 9×5-inch loaf pan and makes 4 servings.
Breadcrumbs: Italian breadcrumbs, or plain dried breadcrumbs, since the mix is already well seasoned. Panko works too.
Parmesan: Grated Parmesan adds a salty, savory, almost meaty flavor to the chicken.
Milk and egg: They add moisture and help keep the loaf from drying out. The milk soaks into the breadcrumbs as you mix. No milk? Use broth or unsweetened non-dairy milk.
Worcestershire, Dijon and bouillon: Two tablespoons of Worcestershire sauce and a teaspoon of chicken bouillon powder go into the mix with the salt and pepper. The tablespoon of Dijon mustard in the loaf is optional.
The glaze: Ketchup and brown sugar make the sweet and tangy base, with soy sauce, garlic powder, onion powder and a little Dijon stirred in.
Ingredients
- 2 pounds ground chicken
- 1/2 cup white onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1/4 cup milk, plus a splash more if the mix looks dry
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard, optional
- 1/4 cup fresh parsley, chopped (or 1/2 tablespoon dried parsley)
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup, for the glaze
- 1 tablespoon brown sugar, for the glaze
- 1 tablespoon soy sauce, for the glaze
- 1 teaspoon garlic powder, for the glaze
- 1 teaspoon onion powder, for the glaze
- 1 teaspoon Dijon mustard, for the glaze
How to Make Chicken Meatloaf
1. Heat the oven. Heat the oven to 375°F. Spray a 9×5-inch loaf pan with cooking spray and line it with parchment paper, leaving 2 edges hanging over the sides so the loaf lifts out easily. Without parchment, just spray the pan.
2. Mix gently. In a large bowl, combine the ground chicken, onion, garlic, breadcrumbs, Parmesan, milk, egg, Worcestershire sauce, Dijon mustard if using, parsley, bouillon powder, salt and pepper. Mix just until everything is evenly combined and stop; do not overmix. If the mixture looks dry, add another small splash of milk.
3. Fill the pan and bake. Spread the mixture in the pan and smooth the top and sides so it is even. Bake for 30 minutes.
4. Make the glaze. While the meatloaf bakes, stir the ketchup, brown sugar, soy sauce, garlic powder, onion powder and Dijon mustard together in a small bowl.
5. Glaze and finish baking. After 30 minutes, pour the glaze over the meatloaf and spread it evenly over the top. Bake for another 20 to 25 minutes, until a thermometer in the center of the loaf reads 165°F.
6. Rest and slice. Let the meatloaf rest for 5 minutes, then lift it out of the pan by the parchment flaps, slice and serve.
How to Keep Chicken Meatloaf Moist: Mistakes to Avoid
These are the mistakes that turn chicken meatloaf dry, dense or tough, and how to avoid each one.
Overmixing. Working ground meat too hard toughens it and bakes into a dense, dry loaf. Mix with clean hands (wear gloves if you like) just until the seasonings are spread through, then stop. Your hands spread everything evenly without turning the mix mushy.
Getting the liquid wrong. Too little milk and the loaf bakes up dry; too much and the mix turns soupy and will not hold a shape. Add liquid a little at a time. The mixture should feel wet but still stick together easily when you press it.
Big pieces of onion. Chop the onion very finely so there are no large, crunchy bits in the slices. You can also sauté it briefly to soften it first.
Packing the pan. Pressed in hard, the loaf bakes up firm, dense and tough. Spread and pat the mixture into the pan gently so a little air stays in it, then smooth the top.
Baking by the clock alone. A taller loaf takes longer to bake than a flatter one, so the time in step 5 is a guide. Once the glaze is on, start checking the center with an instant-read thermometer at the 20-minute mark and take the loaf out as soon as it reaches the temperature in step 5.
Tips for Success
Why is the glaze getting too dark before the loaf is done?
If the top is getting dark while the center still needs time, lay a piece of foil loosely over the pan like a tent and keep baking.
Why does my chicken meatloaf crumble when I slice it?
It was cut too soon. Cut straight out of the oven, the slices come out dry and crumbly. The rest lets the loaf firm up and hold its juices; give it 10 to 15 minutes when you want extra-neat slices.
Loaf pan or sheet pan?
Either works. A freeform loaf, shaped about 9×5 inches on a lined sheet pan, cooks faster and more evenly and takes glaze on the sides as well as the top.
Can I bake it faster?
Shape the mixture into two smaller loaves on a lined sheet pan instead of one big one and spread the glaze over them. They bake in about 30 minutes; check the center of each with a thermometer before they come out.
Variations
- Italian chicken meatloaf: season 1 pound of ground chicken with panko, Parmesan, onion, garlic, parsley and 1 tablespoon of Italian seasoning. Shape it in a baking dish, pour 15 ounces of tomato sauce over the top, sprinkle on more cheese and bake at 375°F for 55 to 60 minutes, until cooked through at the thickest spot.
- BBQ glaze: swap the glaze for ketchup and BBQ sauce with a little brown sugar, a splash of apple cider vinegar and a pinch each of garlic powder, onion powder and salt.
- Veggie-packed with a cheddar center: add shredded zucchini (squeeze out all its water first), shredded carrot and very finely diced red bell pepper. Shape half the mixture, lay 4 ounces of shredded cheddar down the middle, seal it in with the other half and brush 1/4 cup of ketchup or BBQ sauce on top.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen slices in the refrigerator. Reheat them covered in the microwave or oven, not in a slow cooker, until they reach 165°F.
What to Serve With It
Chicken meatloaf goes with creamy mashed potatoes or roasted potatoes, green beans, broccoli or a side salad. For a potato side that cooks while you work, try slow cooker scalloped potato casserole, or keep it Southern with smothered green beans with potatoes. For something green, there are roasted asparagus and carrots. If your family likes a beef loaf too, try Parmesan meatloaf or old-fashioned Momma’s meatloaf, and for another easy chicken dinner, Ritz cracker chicken casserole.
Frequently Asked Questions
Can meatloaf be made with chicken?
Yes. Ground chicken makes a tender meatloaf when it has breadcrumbs, milk and an egg to hold it together and keep it moist. Lean ground turkey can be used instead.
What are the ingredients for an old-fashioned chicken meatloaf?
Ground chicken, finely diced onion, garlic, breadcrumbs, grated Parmesan, milk, an egg, Worcestershire sauce, parsley, salt and pepper, topped with a ketchup and brown sugar glaze. Chicken bouillon powder and a little Dijon mustard add extra flavor.
Can I make chicken meatloaf ahead?
Yes. Shape the loaf in the pan, cover it and refrigerate it for up to 24 hours before baking. Stir the glaze together while it bakes, as in step 4.
Can I freeze it before baking?
Yes. Wrap the unbaked loaf well, without the glaze, and freeze it for up to 4 months. Thaw it overnight in the refrigerator, then bake it as directed with a freshly made glaze.
Final Notes
Save a slice or two: cold chicken meatloaf makes a good sandwich the next day. If you make this chicken meatloaf, I’d love to hear how it turned out in the comments.
Chicken Meatloaf
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Ingredients
- 2 pounds ground chicken
- 1/2 cup white onion finely diced
- 3 cloves garlic minced
- 1/2 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese grated
- 1/4 cup milk plus a splash more if the mix looks dry
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard optional
- 1/4 cup fresh parsley chopped, or 1/2 tablespoon dried parsley
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup for the glaze
- 1 tablespoon brown sugar for the glaze
- 1 tablespoon soy sauce for the glaze
- 1 teaspoon garlic powder for the glaze
- 1 teaspoon onion powder for the glaze
- 1 teaspoon Dijon mustard for the glaze
Instructions
- Heat the oven to 375°F. Spray a 9x5-inch loaf pan with cooking spray and line it with parchment paper, leaving 2 edges hanging over the sides so the loaf lifts out easily. Without parchment, just spray the pan.
- In a large bowl, combine the ground chicken, onion, garlic, breadcrumbs, Parmesan, milk, egg, Worcestershire sauce, Dijon mustard if using, parsley, bouillon powder, salt and pepper. Mix just until everything is evenly combined and stop; do not overmix. If the mixture looks dry, add another small splash of milk.
- Spread the mixture in the pan and smooth the top and sides so it is even. Bake for 30 minutes.
- While the meatloaf bakes, stir the ketchup, brown sugar, soy sauce, garlic powder, onion powder and Dijon mustard together in a small bowl.
- After 30 minutes, pour the glaze over the meatloaf and spread it evenly over the top. Bake for another 20 to 25 minutes, until a thermometer in the center of the loaf reads 165°F.
- Let the meatloaf rest for 5 minutes, then lift it out of the pan by the parchment flaps, slice and serve.
Notes
Nutrition
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