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A delicious Chicken Meatloaf is showcased as the featured image for this recipe.

Best Chicken Meatloaf Recipe

This Chicken Meatloaf recipe offers a healthier and incredibly flavorful twist on a classic comfort food. It's moist, packed with savory ingredients, and surprisingly easy to make, perfect for a satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Chicken
  • 1 cup Breadcrumbs Panko preferred
  • 1/2 cup Milk
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 large Egg, lightly beaten
  • 1/4 cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1/4 teaspoon Red Pepper Flakes optional
  • Salt to taste
  • Pepper to taste
  • 1/2 cup Ketchup for glaze
  • 2 tablespoons Brown Sugar for glaze
  • 1 tablespoon Worcestershire Sauce for glaze
  • 1 teaspoon Dijon Mustard for glaze

Equipment

  • 9x5 inch loaf pan
  • large mixing bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • Meat Thermometer
  • Oven
  • spoon or spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9x5 inch loaf pan.
  3. Finely chop the onion and mince the garlic.
  4. In a large bowl, combine the ground chicken, breadcrumbs, milk, chopped onion, minced garlic, egg, 1/4 cup ketchup, Worcestershire sauce, Dijon mustard, thyme, rosemary, red pepper flakes (if using), salt, and pepper.
  5. Gently mix all the ingredients together until just combined. Be careful not to overmix.
  6. Transfer the meatloaf mixture to the prepared loaf pan. Gently press it down to create an even surface.
  7. In a small bowl, whisk together the 1/2 cup ketchup, brown sugar, Worcestershire sauce, and Dijon mustard for the glaze.
  8. Spread the glaze evenly over the top of the meatloaf.
  9. Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it's fully cooked!
  10. Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a moister meatloaf.

Notes

For a moister meatloaf, avoid overcooking and ensure sufficient moisture from milk and ketchup. Experiment with adding vegetables like carrots, celery, or bell peppers. To spice it up, add cayenne pepper or jalapeños. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, microwave for 1-2 minutes, or pan-fry until heated through.