1 pound chicken meatloaf

By Isabella Storyclaire

last updated January 15, 2025

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Best Ground Chicken Meatloaf Recipe

By Marjory Pilley Published Mar 15, 2021 Updated Feb 20, 2024

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The best Ground Chicken Meatloaf recipe is cheesy, healthy, and easy to make! Turn it into a loaf, meatloaf muffins, or meatballs. Any way you shape it, the whole family will LOVE this dinner that's low in carbs, too.

This recipe is not boring, bland, or a traditional meatloaf recipe! Much like buffalo chicken meatloaf, this homemade meatloaf made with ground chicken will change how you feel about this comfort food!

Aim for meatloaf leftovers so you can enjoy meatloaf sandwiches the next day or use them to make Chicken Meatloaf Stuffed Peppers.

You'll love this recipe because:

It's healthy and low-carb.
It takes minutes to prep, and the rest is hands-off.
Shape it into a classic loaf, "muffins," or meatballs. (The last two bake in under 20 minutes!)
It freezes beautifullybefore or after you make it.We know because we made this one all the time at our make-ahead meal stores.

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Ingredient Notes

Pictured below are the basic ingredients that are mixed into lean ground chicken.

Ground Chicken - Ground chicken that is not labeled breast meat is ideal since it will be a little firmer. You can use ground chicken breast, but it is very soft before it cooks and until it sets. Either way, the finished dish does not release much fat. Ground turkey and ground beef will also work in this recipe.
Oatmeal - This is ideal for binding and absorbing the juices in meatloaf. As you can see from the pictures, you can't tell that we used old-fashioned rolled oats. Quick-cooking oats, traditional breadcrumbs, and panko breadcrumbs may be substituted.
Ketchup - To make this recipe even lower in carbs use a sugar-free brand.
Mozzarella and Parmesan Cheeses - The cheese holds everything together and makes it out-of-this-world delicious. Use other shredded cheeses, such as Monterey Jack or cheddar for a different flavor profile.

Directions with Pictures

This chicken meatloaf is easy to make. But, to get a fantastic result, it's important to follow a few tips so that the ingredients are evenly disbursed throughout the loaf, and it doesn't get tough!

First, mix the dry ingredients and cheeses in a large mixing bowl.
Next mix in ketchup and egg.
Last, add the ground chicken to the wet mixture until fully incorporated. But don't overmix, or it toughens the chicken!
Add the ground chicken mixture to a loaf pan, spread a little ketchup over the top of the meatloaf, and cook for about 45 minutes or until the internal temperature reaches 165F. (See more shaping options below)

We highly recommend using an instant read thermometer so that the meatloaf is moist and cooks to the perfect doneness. Let the meatloaf rest for at least 5 minutes before slicing and serving.

Shaping Options and Cook Times

There are quite a few options to shape the meatloaf mixture. The cooking time will vary depending on which one you choose.

Standard loaf - Use a 1-pound or 2-pound tin. (We love thisloaf pan by Chicago Metallicwhich lets you easily lift out the loaf and leave the juices behind.) Or, you can shape it into a free-form loaf by hand and place it on a rimmed baking sheet. A 2-pound loaf will take a little over an hour.
Mini loaf - Use a specially made tin or shape the meat mixture by hand as pictured. The cooking time is almost cut in half. One pound of ground chicken will make three mini loaves.
Meatloaf muffins - Press the mixture into a cupcake tin. Cook time will be about 20 minutes. This method makes 12. You can even make 36 minis in a mini muffin tin!
Meatballs - Use an ice cream scoop to make cup meatballs. These are done in about 15 minutes. Makes 12.

Storage and Freezer Guidelines

Refrigerator- Place leftover meatloaf in an airtight storage container in the refrigerator for up to 3 days. Reheat the meatloaf in the microwave until warmed through.
Make-Ahead and Freeze- Prepare meatloaf and freeze before or after cooking.
- For an uncooked loaf - Encase pan in plastic wrap and then aluminum foil. Place in a resealable freezer bag. Label and store in the refrigerator for 3-6 months. We recommend 2 months for freezer foods. However, uncooked meatloaf will keep extremely well if packaged tightly.
- For cooked loaf - Store in an airtight container in the freezer for up to 2 months.
- When ready to eat - Move the meatloaf to the refrigerator to defrost overnight and cook according to the directions.

More Chicken Meatloaf Recipes

All of these delicious dinner recipes can be made into a loaf too!

Did you make this recipe?Please leave a rating and tell us how you liked it!

Recipe

Best Ground Chicken Meatloaf Recipe

This best Ground Chicken Meatloaf recipe is cheesy, healthy and easy to make! Turn it into a loaf, meatloaf muffins or meatballs. Any way you shape it, you'll LOVE this healthy comfort dinner that's low in carbs too.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Instructions

Preheat oven to 350F.
Add oatmeal, cheeses, diced onion, and salt to a large bowl and mix to combine.
Add ketchup and egg to the bowl and mix.
Add ground chicken and mix just until combined.Don't overmix which may cause the chicken to toughen.
Press mixture into a loaf pan a spread about 1 Tablespoon of ketchup over the top. (See other shaping options and cook times below.)
Bake uncovered for about 45 minutes or until the internal temperature reaches 165F. We suggest using a digital thermometer.
Allow cooked chicken loaf to rest for about 5-10 minutes, then slice and enjoy!

Notes

You'll find more expert tips and step by step pictures above!Other Shaping Options

Standard loaf - A 1-pound or 2-pound tin can be used.Or, you can shape it into a uniform loaf by hand and place it on a rimmed baking sheet. A 2 pound loaf will take a little over an hour.
Mini loaf - Use a specially made tin or a shape by hand. The cook time is almost cut in half. 1 pound will makes 3 mini loaves.
Meatloaf muffins - Press the mixture into a cupcake tin. Cook time will be about 20 minutes. Makes 12. You can make 36 of bites in a mini muffin tin!
Meatballs- Use an ice cream scoop to make cup meatballs. These are done in about 15 minutes. Makes 12.

Storage and Make-Ahead Freeze

Refrigerator- Place leftover meatloaf in an airtight storage container in the refrigerator for up to 3 days. Reheat meatloaf in the microwave until warmed through.
Make-Ahead and Freeze- Prepare meatloaf and freezebefore or after cooking.
- For an uncooked loaf- Encase pan in plastic wrap and then aluminum foil. Place in a resealable freezer bag. Label and store in the refrigerator for 3-6 months. We normally recommend 2 months for freezer foods. However, uncooked meatloaf will keep extremely well if packaged tightly.
- For cooked loaf- store in an airtight container in the freezer for up to 2 months.
- When ready to eat- Move meatloaf to the refrigerator to defrost overnight and cook according to the directions.

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Nutrition

Nutritional and Food Safety Disclaimer

Chicken Meatloaf

Last Updated on May 9, 2023 by Bintu. Leave a Comment

This ground chicken meatloaf recipe is healthy and delicious, and it takes only a few minutes of prep work to make this lightened-up version of a comfort food classic.

Post includes Weight Watchers points.

Ground Chicken Meatloaf is comforting and wholesome. Ground chicken breast is combined with tender onions, garlic, herbs, and spices and topped with a sticky sweet glaze.

This chicken meatloaf recipe is as tender and moist as traditional meatloaf made with ground beef but is lower in fat. Adding more veggies is easy, and you can even tweak the recipe a bit to make it low carb or gluten-free.

Chicken Meatloaf is perfect for meal prep. Prep the meatloaf mixture up to 24 hours in advance or pop it in the freezer for up to 3 months. Bake it fresh and serve with your favorite comfort food sides, such as mashed potatoes and steamed veggies.

Just like this recipe for Buttermilk Chicken Tenders and my classic Doritos Chicken, your whole family will love this tasty chicken meatloaf recipe!

Why Make This Recipe

Its Healthy and Delicious Ground chicken breast is low in fat but high in protein, vitamins, and minerals, so its the perfect alternative to ground beef.
Its So Easy You can prep this recipe in about 5 minutes. And, while it bakes for about an hour, it hands off so you can tend to other tasks.
Its Kid and Parent Approved Parents know its healthy, and kids love it, so its a win for everybody.

Ingredient Notes

Chicken Lean ground chicken breast makes the meatloaf healthy and lower in fat.
Breadcrumbs Adding breadcrumbs helps to preserve moisture and adds texture to the meatloaf. I used panko, but you can substitute regular breadcrumbs, gluten free bread crumbs, crackers, oatmeal or almond flour.
Milk Use whatever kind of milk you have on hand. Higher-fat milk or cream will keep the meatloaf moist but will add to the fat content.
Aromatics Chopped onion and minced garlic cloves add flavor and aroma. Use garlic powder and onion powder if you prefer.
Egg The egg acts as a binder to prevent the meatloaf from falling apart.
Cheese Freshly grated parmesan cheese adds a nutty flavor. Substitute with your favorite cheese.
Herbs and Spices Combine fresh parsley, dried thyme, salt, ground pepper and ground nutmeg.
Worcestershire Sauce This adds a deep, rich, umami flavor. You can also use soy sauce or substitute tamari or amino acids when making gluten free.
Ketchup Use your favorite ketchup or barbecue sauce. You can also substitute tomato paste.
Brown Sugar Adds a bit of sweetness to the glaze.
Vinegar Balances the sweetness and helps to give the glaze a nice shine.

Ready to learn how to make delicious chicken meatloaf? Gather up your ingredients, and I will show you

How To Make Ground Chicken Meatloaf

Get full ingredients list and instructions from the recipe card below.

Preheat your oven to 350 degrees F / 175 degrees C, grease a 95 inch loaf pan, and line it with parchment if desired.
In a large mixing bowl, combine the ground chicken with all of the meatloaf ingredients. Mix with your hands or a spoon until just incorporated.
Transfer the mixture to the prepared loaf pan. Press between the loaf and the pan to gently form a rounded top.
Whisk the ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
Brush half of the glaze over the top of the meatloaf and bake for 45 minutes.
Top with the remaining glaze and cook for another 15 minutes, or until the internal temperature has reached 165 degrees F / 74 degrees C when checked with a digital thermometer.
Let the chicken loaf rest for 15 minutes, then remove it from the pan, slice, and serve.

Note: Always check for doneness with a meat thermometer. The internal temperature of any type of chicken should be at least 165 degrees F / 74 degrees C.

Tips For Success

Bring the meat and the egg to room temperature for 30 minutes before mixing.
Pour the milk over the breadcrumbs and allow them to soak for a few minutes before adding to the loaf mixture.
Use your hands to mix the ingredients for the best results. Overmixing can cause the meatloaf to be tough, and using your hands makes it less likely youll overmix.
If you dont have a loaf pan or prefer a more freeform shape, you can shape the meatloaf on a baking sheet lined with parchment paper.
Press gently when forming the meatloaf.
Let the cooked meatloaf rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.
Use the leftover meatloaf for sandwiches or add it to pasta, tacos, or as a breakfast meat with eggs and hashbrowns.

Variations

Meatloaf Muffins / Meatloaf Cupcakes Make individual mini meatloaves by pressing the mixture into a muffin tin. Reduce the cooking time to 20-30 minutes.
Dairy Free Skip the cheese and use dairy-free milk such as oat milk. You can also use seltzer water.
Gluten Free Use gluten free breadcrumbs and substitute the Worcestershire sauce with gluten free soy sauce, tamari or liquid aminos.

Budget-Friendly Tips

Make your own breadcrumbs using leftover bread.
Make meatloaf muffins and store in the freezer. They are perfect for a quick and easy lunch.

Prep Ahead And Storage

Prep Ahead Meatloaf can be made up to 24 hours in advance and stored in the fridge until you are ready to bake.
Store Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freeze Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge then cook or reheat.
Reheat Cover with foil and bake in a 350 degrees F / 175 degrees C oven for 20-25 minutes or until warmed. You can also microwave individual slices.

Meal Prep

Bring the ground meat and the egg to room temperature for 30 minutes before mixing.
Prepare the meatloaf mixture up to 24 hours in advance. Cover with plastic wrap and store it in the fridge until ready to bake.
Freeze meatloaf (cooked or uncooked) for an easy meal later on. Thaw overnight in the fridge and then cook or reheat.

FAQs

Can I Make This With Ground Turkey?

Yes! Ground turkey is an excellent alternative to using ground turkey. The cooking time will be the same.

How Long to Cook Chicken Meatloaf at 350 degrees F?

Bake chicken meatloaf for 45-60 minutes and use a digital meat thermometer to ensure the chicken is cooked to at least 165 degrees F / 74 degrees C.

Is Chicken Meatloaf Low-Carb?

This recipe contains breadcrumbs, ketchup and brown sugar, which all have carbohydrates. To make this recipe low-carb, replace the breadcrumbs with almond meal or flour, use sugar-free ketchup and eliminate the brown sugar.

More Recipes You May Like

Serving Suggestions

Weight Watchers Points

There are 4 Blue Plan SmartPoints in one serving of this.

Get The Chicken Meatloaf Recipe:

Chicken Meatloaf

A healthier take on classic meatloaf made with ground chicken breast.

Print Pin Rate Save RecipeSaved!

Course: Main Course

Cuisine: American

Diet: Low Fat

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 173kcal

Ingredients

Meatloaf

1 pound (453g) ground chicken
cup (50g) panko breadcrumbs
cup (59ml) milk
cup (39g) onion chopped
2 cloves garlic minced
1 large egg
cup (59ml) Worcestershire sauce
cup (22.5g) parmesan cheese grated
cup (25g) fresh parsley chopped
1 teaspoon dried thyme
1 teaspoon salt
teaspoon ground pepper
teaspoon ground nutmeg

Glaze

cup (59g) ketchup
cup (50g) brown sugar
cup (59ml) apple cider vinegar

Instructions

Preheat your oven to 350 degrees F / 175 degrees C, grease a 95 inch loaf pan and line it with parchment if desired.
In a large
mixing bowl
, combine the ground chicken with all of the meatloaf ingredients. Mix with your hands or a spoon until just incorporated.
Transfer the mixture to the prepared loaf pan. Press between the loaf and the pan to gently form a rounded top.
Whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
Brush half of the glaze over the top of the meatloaf and bake for 45 minutes.
Top with the remaining glaze and cook for another 15 minutes or until the meatloaf has reached 165 degrees F / 74 degrees C when checked with a digital thermometer.
Let the chicken loaf rest for 15 minutes then remove from the pan, slice and serve.

Notes

Bring the meat and the egg to room temperature for 30 minutes before mixing.
Pour the milk over the breadcrumbs and allow them to soak for a few minutes before adding to the loaf mixture.
Use your hands to mix the ingredients for the best results. Overmixing can cause the meatloaf to be tough and using your hands makes it less likely youll overmix.
If you dont have a loaf pan or prefer a more freeform shape, you can shape the meatloaf on a baking sheet lined with parchment paper.
Press gently when forming the meatloaf.
Check the temperature with a digital thermometer to ensure the meatloaf has cooked to a minimum of 165 degrees F / 74 degrees C.
Let the meatloaf rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.
Use the leftover meatloaf for sandwiches or add it to pasta, tacos, or as a breakfast meat with eggs and hashbrowns.
Storage keep leftovers wrapped tightly or in an airtight container inside the fridge for 4-5 days.
There are 4 WW Blue Plan SmartPoints in one serving of this.