This ground chicken meatloaf is a comforting classic with a lighter twist that you can feel good about serving to your family. It’s juicy, full of flavor, and topped with a sweet and tangy glaze that brings it all together. This recipe turns everyday ingredients into something warm, nostalgic, and totally satisfying.
Whether you’re cooking for a weeknight dinner or making something cozy for a Sunday meal, this chicken meatloaf delivers every time. And the best part? It’s so simple to make.
Why You’ll Want To Try This Chicken Meatloaf
A Lighter Take On A Classic
Swapping out beef for ground chicken makes this meatloaf a bit healthier, with less fat but just as much comfort. Don’t worry though—thanks to the right balance of seasonings and add-ins, you won’t miss the beef one bit.
All The Familiar Flavors
This one leans into that homestyle, savory goodness you expect from a meatloaf. We’ve just updated it slightly to suit ground chicken better, and the result is incredibly flavorful. The ketchup glaze gives it that perfect finishing touch—sweet, a little tangy, and totally nostalgic.
Simple Enough For Weeknights
It doesn’t take much prep or fancy ingredients to pull this off. You probably have most of what you need in your kitchen already. Just mix, shape, glaze, and bake.
Ingredients You’ll Need
Here’s everything you’ll want to gather before you get started:
- Ground Chicken – Two pounds of ground chicken is the base of this recipe. Ground turkey can step in if that’s what you have on hand.
- Breadcrumbs – Go with plain breadcrumbs so the seasonings shine through.
- Milk + Eggs – These keep the meatloaf moist and help hold everything together.
- Onion – Finely chopped so it melts into the loaf instead of standing out. You can even sauté it first if you prefer it softened.
- Parmesan Cheese – Adds a rich, savory note that makes the chicken taste extra hearty.
- Garlic + Fresh Parsley + Dried Oregano – Bring big flavor and a fresh finish.
- Worcestershire Sauce – Deepens the umami and adds a subtle tang.
- Salt + Pepper – To season everything properly.
- For The Glaze:
- Ketchup
- Brown Sugar
- Garlic Powder
- Onion Powder
- A little salt
How To Make Ground Chicken Meatloaf
Step 1: Prep Your Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment, then lightly spray it with oil so nothing sticks.
Step 2: Mix The Ingredients
In a large mixing bowl, add your ground chicken, breadcrumbs, eggs, milk, parmesan, finely chopped onion, garlic, parsley, oregano, Worcestershire, salt, and pepper. Using clean hands works best here—gently mix until everything’s just combined.
Step 3: Shape It
Place the mixture on your prepared pan and gently form it into a loaf—roughly 9×5 inches in size.
Step 4: Glaze It Up
In a small bowl, stir together the ketchup, brown sugar, garlic powder, onion powder, and a pinch of salt. Spoon or brush that glaze all over the top and sides of your meatloaf.
Step 5: Bake
Pop it in the oven and bake for about 55–60 minutes. You’re looking for an internal temperature of 165°F (74°C). Once it’s done, let it rest for 10–15 minutes before slicing into it. That little break helps keep the juices in.
Helpful Tips For The Best Meatloaf
- Mix With Care: Overworking the meat can make the loaf dense and dry. Just mix until it’s combined—no more.
- Trust Your Thermometer: Especially with poultry, make sure the center hits 165°F to be safe (and perfect).
- Speed It Up: If you’re in a rush, divide the mixture into two smaller loaves. They’ll cook in closer to 30 minutes.
- Let It Rest: This is key. If you cut it too early, the juices will run out and it won’t hold together. Let it sit before slicing.
How To Store Leftovers
Leftovers will keep well in the fridge for 3–4 days. Reheat slices in the microwave or enjoy them cold in a sandwich (honestly, that’s one of my favorite ways to eat leftover meatloaf).
If you want to freeze it, wrap it tightly in foil or plastic wrap, then place in a freezer-safe bag. It’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
What To Serve With Chicken Meatloaf
This dish was made for comfort-food sides. Here are a few of my go-tos:
- Creamy mashed potatoes (or cheesy Boursin mashed potatoes if you want to level up)
- Roasted broccoli or broccolini
- Green beans or glazed carrots
- A fresh, juicy pear salad if you’re in the mood for something crisp and seasonal
- Scalloped potatoes if you’re feeling fancy
And for dessert? You can’t go wrong with a big slice of apple pie or an old-school Texas sheet cake.
Ground Chicken Meatloaf
Ground Chicken Meatloaf is a classic comfort food made lighter and healthier. Packed with flavor and topped with a sweet ketchup glaze, it’s a perfect dish for a hearty meal.
Ingredients
- 2 pounds (900 g) ground chicken
- ½ cup grated parmesan cheese
- ½ cup dried breadcrumbs
- 2 eggs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons milk
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C), and line a quarter-size sheet pan with foil. Set aside.
- In a large bowl, combine the ground chicken, parmesan, breadcrumbs, and eggs. Add chopped onion, minced garlic, milk, parsley, oregano, Worcestershire sauce, salt, and pepper. Mix until just combined—avoid overmixing.
- In a separate small bowl, prepare the glaze by mixing together the ketchup, brown sugar, garlic powder, onion powder, and salt until smooth.
- Shape the meat mixture into a loaf (about 9×5 inches or 23×12 cm) on the prepared baking sheet.
- Spread the glaze evenly over the top of the loaf.
- Bake in the preheated oven for 55-60 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and allow the meatloaf to rest for 10-15 minutes before slicing.
- Slice and serve with sides such as steamed broccoli and mashed potatoes.
Notes
- Finely chop the onion or sauté it first to avoid large crunchy pieces.
- Mixing by hand (with gloves if preferred) helps distribute ingredients evenly without overworking the meat.
- Avoid overmixing to keep the meatloaf moist.
- Use a meat thermometer to ensure the loaf reaches 165°F (74°C) in the center.
- For quicker cooking, split the mixture into two smaller loaves. Bake for 20 minutes, add glaze, then continue until fully cooked.
- Letting the meatloaf rest before slicing helps it stay juicy and hold its shape.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 72mgSodium: 555mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 10g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Recipe FAQs
Can I use ground turkey instead of chicken?
Absolutely. The flavor and texture are similar, and the recipe works the same way.
Can I make this ahead of time?
Yes, you can prep the meatloaf and glaze earlier in the day, cover it, and keep it in the fridge until ready to bake.
How do I keep it from falling apart?
The combination of eggs and breadcrumbs should do the trick. Just make sure everything is evenly mixed, and let the meatloaf rest before slicing.
If you’re into cozy recipes like this one, you might also love my chicken stroganoff, oven beef stew, or chicken and dumplings. These are the kinds of meals that make a cold evening feel warm and full. Let me know how it turns out for you—I’d love to hear what your family thinks!
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