Looking for a healthier alternative to classic meatloaf? If so, try my Chicken Meatloaf recipe! It's just as tasty, moist, and delicious, made with ground chicken instead of beef.
Looking for more easy weeknight dinners? Try my Baked Lemon Pepper Chicken or BBQ Chicken Thighs next!
About This Recipe
Meatloaf was one of the first real dinners I learned to make. And it's still one of my favourite dinners when having guests over or for family celebrations. I've had my fair share of dry meatloaves in the past, but I guarantee you this one will come out moist and tender. After lots of testing, I've found the secret is adding a good amount of breadcrumbs to keep the meatloaf mixture less dense and keep the moisture locked in.
And what meatloaf is complete without the sweet and tangy glaze on top? I use a simple combination of ketchup and brown sugar, and spoon it onto the meatloaf at the start of baking. Some people add it in the middle of baking, but I like the extra caramelization that happens by adding it earlier on.
Key Ingredients
Ground chicken: I recommend ground chicken that is less lean so that the meatloaf doesn't come out too dry. That said, any ground chicken should work. Ground turkey also works.
Panko breadcrumbs: This is a Japanese style of breadcrumb with larger and coarser flakes. Breadcrumbs are important because they break up the meat mixture so the meatloaf isn't too dry and dense. They also soak up juices that would normally get squeezed out during baking.
Milk: Use whole milk for the most moist meatloaf.
Eggs: Help hold the meatloaf together and add richness.
Parsley: I love freshly chopped parsley for an extra fresh flavor.
Ketchup: Adds sweetness to the meatloaf and makes a delicious glaze on top.
Worcestershire sauce: Adds a hit of umami and tanginess.
Brown sugar: Brings sweetness to the glaze.
Seasonings: All you need is garlic powder, paprika, salt, and black pepper. This combination adds so much flavor to the meat.
Instructions
STEP 1: In a large bowl, combine the breadcrumbs and milk. Let it soak for a few minutes.
STEP 2: Gently mix in the rest of the meatloaf ingredients. Be careful not to overmix as we don't want to overwork the chicken, otherwise it will be dense.
STEP 3: Scoop the mixture into a loaf pan lined with parchment paper on the bottom. Gently press down. Combine the ketchup and brown sugar in a small bowl and pour over the top of the meatloaf.
STEP 4: Bake for 45-55 minutes until the internal temperature reaches 155°F in the center. Let the meatloaf rest for at least 10 minutes before slicing.
Chicken Meatloaf
Ingredients
For the meat mixture
- 2 cups panko breadcrumbs
- ¾ cup milk
- 2 pounds ground chicken
- 2 large eggs
- 2 tablespoons parsley
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
For the glaze
- ½ cup ketchup
- 4 tablespoons brown sugar
Instructions
- Preheat your oven to 375°F. Line the bottom of a 9x5 loaf pan with parchment paper.
- In a large bowl, combine the breadcrumbs and milk. Let soak for a few minutes, then gently mix in the rest of the meatloaf ingredients.
- Scoop the mixture into the prepared loaf pan and gently press down.
- Combine the ketchup and brown sugar in a small bowl and pour over the top of the meatloaf.
- Bake for 45-55 minutes until the internal temperature reaches 155°F in the center.
- Let the meatloaf rest for 10 minutes before slicing. During this time, the meatloaf will continue to cook, and the juices will distribute throughout.
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