Description
This classic Chicken Meatloaf recipe is a lighter twist on the traditional comfort food, featuring lean ground chicken combined with flavorful Parmesan, garlic, and herbs. Topped with a tangy and sweet glaze of ketchup, brown sugar, and Worcestershire sauce, it bakes to moist perfection. Ideal for a hearty family dinner, it slices beautifully and pairs well with mashed potatoes and steamed vegetables.
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 mixing bowl, combine the ground chicken, dried breadcrumbs, grated Parmesan cheese, grated onion, minced garlic (or garlic powder), milk, eggs, Worcestershire sauce, tomato paste, Dijon mustard, dried parsley, salt, and black pepper. Stir gently just until all ingredients are combined; avoid overmixing to keep the meatloaf tender.
- Shape: Transfer the meat mixture onto the prepared baking sheet. Shape it into a free-form loaf approximately 9 inches long and 5 inches wide.
- 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, reserving the rest for later.
- Bake: Place the meatloaf in the preheated oven and bake for 55 to 60 minutes, or until the internal temperature reaches 165°F (74°C). About 10 minutes before the end of baking, brush the remaining glaze over the top and continue baking.
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows juices to redistribute, making the meatloaf moist and easier to slice. Serve warm with mashed potatoes and steamed green vegetables, or enjoy cold the next day.
Notes
- Use fresh garlic rather than powder for more robust flavor, unless specified otherwise.
- Do not overmix the meat as it can make the meatloaf dense and tough.
- Resting the meatloaf before slicing helps retain its juices.
- Make sure the internal temperature reaches 165°F to ensure the chicken is safely cooked.
- Glaze adds a tasty contrast of sweet and tangy flavors—feel free to adjust sweetness to taste.
- This meatloaf can be made ahead and stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
