If you’re looking for something warm and satisfying but still on the lighter side, this chicken meatloaf is one of my favorite weeknight go-tos. It’s moist (yes, even with ground chicken), packed with savory flavor from parmesan and herbs, and topped with a glossy ketchup glaze that gives it that classic comfort food vibe.

I know meatloaf often gets a bad rap for being heavy or dry. This one breaks all those rules. It’s easy enough for a rushed Tuesday night but feels special enough for Sunday dinner.

I still remember the first time I tried to make a classic beef meatloaf at home and ended up with something… let’s just say “firm enough to use as a doorstop.” After that, I switched to ground chicken, experimented a bit, and found this version much lighter, juicier, and honestly just more my style.

Why This Recipe Feels Like Home

• It’s a fresh change from the usual beef loaf but still super filling.
• Comes together in about an hour without much fuss—perfect for weeknights.
• The glaze is simple but ties the whole thing together with a nostalgic sweetness.
• Ideal for batch cooking. I often make one on Sunday so we can slice it up for quick lunches during the week.
• Pairs beautifully with simple sides like roasted potatoes or buttered peas.

When you serve this, you’ll see everyone’s shoulders relax a little. It’s real comfort on a plate.

What You’ll Need (and Some Handy Substitutions)

Here’s what goes into this chicken meatloaf and why I use these specific ingredients.

Ground Chicken
The star. I like to use regular ground chicken rather than extra lean—there’s just enough fat to keep things juicy without being heavy.

Parmesan Cheese
Adds that salty, nutty depth. If you’re out, you can skip it in a pinch, but I always keep a wedge in the fridge just for recipes like this.

Milk
Helps keep the texture moist. I’ve used dairy milk and almond milk with equally good results.

Eggs
These hold it all together. I haven’t tried an egg substitute in this recipe yet, but you could experiment with flax eggs if you’re avoiding eggs.

Breadcrumbs
I prefer plain or panko. Seasoned ones can make the flavor too busy. If you’re eating gluten free, a good GF breadcrumb works fine.

Soy Sauce
Gives an umami punch. If you want to avoid soy, tamari or coconut aminos will do.

Tomato Paste, Onion, Garlic, Fresh Parsley
Classic aromatics that make the loaf sing. Don’t skip these if you can help it.

How I Put This Together at Home

Mix It Up
I grab my biggest bowl and add everything in: ground chicken, onion, garlic, parsley, parmesan, eggs, milk, tomato paste, soy sauce, salt, and breadcrumbs. I use my hands (clean, of course) to gently mix it. Overmixing is the enemy of a tender loaf.

Shape and Glaze
I transfer the mixture to a baking dish and form it into a simple loaf shape. I brush on half of the ketchup glaze now—it bakes in and creates a nice layer of flavor.

Bake Until Just Right
Into the oven it goes for about an hour. I save the other half of the sauce for a final brush after baking so it’s extra shiny and flavorful.

Real-World Cooking Tips

• Don’t overmix the meat. Just enough to combine. Overworking it makes it tough.
• If you want a gluten free version, swap in GF breadcrumbs and use tamari or coconut aminos instead of soy sauce.
• Fresh herbs really brighten it up, but dried parsley works fine in a pinch.
• If you don’t love ketchup, try BBQ sauce for a smokier finish.

I’ve had days where I was out of fresh garlic and used garlic powder instead—still great. Cooking at home is about making it work with what you have.

My Favorite Ways to Serve It

This meatloaf is a meal on its own, but I love to round it out with:

• Crispy roasted potatoes (especially fingerlings) with a little rosemary.
• Air-fried carrots or steamed green beans tossed with butter and salt.
• Mashed sweet potatoes with a pinch of cinnamon.
• Fried brussels sprouts for a touch of bitterness to balance the sweetness of the glaze.

I’ve even sliced leftover meatloaf cold and tucked it into sandwiches with a smear of mayo.

Make-Ahead and Storage Advice

One of the best things about this recipe is how well it stores.

After baking, let it cool a bit, then wrap it in foil or plastic and keep it in the fridge. It stays good for about four days.

If I know I’m going to be slammed during the week, I’ll bake it on Sunday, slice it up, and pack it into containers with a side of roasted veg or rice. Instant meal prep!

For freezing, wrap slices individually so you can just grab what you need.

Answering Your Meatloaf Questions

Do I really need the ketchup glaze?
You don’t have to use it, but honestly it’s part of the charm. It adds a sweet-savory layer that just works. If ketchup isn’t your thing, BBQ sauce is a great alternative.

Can I use other meats?
This version is really meant for ground chicken, but you could try turkey. Just keep in mind leaner meats might need a bit more milk or fat to stay moist.

Can I double the recipe?
Absolutely. Just split it into two loaves for even cooking.

This chicken meatloaf is the kind of recipe I come back to over and over. It’s simple, hearty, and feels like a hug at the end of a long day. I hope you try it, make it your own, and share it with the people you love.

Try other Ground Chicken recipes:

• Ground Chicken Burgers
• Ground Chicken Tacos
• Ground Chicken Nuggets