2 pound chicken meatloaf

By Isabella Storyclaire

last updated September 14, 2024

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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 Recipe

This old fashioned ground chicken meatloaf is incredibly easy to make and the epitome of classic comfort food. Your whole family will love this delicious glazed meatloaf.

Chicken Meatloaf

This recipe for ground chicken meatloaf is such a family favorite in my house. It holds together so well and feels like an updated version of the old fashioned style meatloaf my grandma used to make.

This meatloaf is moist and has tons of flavor. You can honestly taste so much flavor in each bite, from the melted parmesan cheese, to the deliciously tender onions, to all the seasonings in between.

The eggs and Italian bread crumbs help hold the shape and keep the meatloaf super moist. Then the sticky sweet glaze lays perfectly on top like a blanket. Its seriously so good! The glaze is so easy to make, and it definitely completes the meatloaf.

This is one of the best ground chicken recipes of all time! Its an easy sheet pan meatloaf, and I bet it will be a staple in your house like it is in mine. I definitely recommend using the leftover meatloaf to make meatloaf sandwiches, I had that for lunch the other day and it was unbelievable!

Ingredients

Ground Chicken: I used ground chicken, but you could also substitute that with ground turkey. Dont use extra-lean ground chicken, you want the fat content to keep the meatloaf from drying out.

Eggs: Eggs help keep the form of the meatloaf and act as a binder.

Breadcrumbs: The breadcrumbs are both a binder and a filler. They absorb the fat and juices from the meat while the meatloaf is cooking. This holds in the flavors and aids in keeping the meatloaf from becoming dry. Theyre also a filler, which helps make the meat stretch further to feed more people.

Milk: Adding milk to the mixture hydrates the breadcrumbs to prevent them from pulling too much moisture out of the meat.

Parmesan Cheese: Parmesan adds a rich, salty, umami flavor that pairs so well with ground chicken. Its kind of like the flavor profile of chicken parmesan. The combination of chicken, parmesan, and tomatoes is pretty much always a winning flavor combination.

You need to use freshly grated parmesan cheese because pre-grated cheeses are coated in an anti-caking agent. That changes the texture of the cheese when melted and it doesnt melt smoothly.

Onion: Onions are savory and sweet! They add a lovely flavor to the meatloaf. When dicing the onions you need to make sure they are finely diced or grated. An alternative to finely dicing the onion is sauteing them until they are translucent. That prevents risking any undercooked pieces of onion in your meatloaf.

Worcestershire Sauce: Worcestershire sauce gives the ground chicken a savory and umami flavor. Such a small ingredient with so much power!

Ketchup: Adding ketchup gives the meatloaf a sweet and tangy flavor. Ketchup is also the best base for the glaze!

Brown Sugar: Brown sugar has a caramel like flavor and it caramelizes very well. Its purpose is to give the glaze a sweet sticky mouthfeel.

Spices and Herbs: Seasoning the meat is important. Its where you capture the main flavors. You only need a few spices and herbs, like parsley, garlic powder, fine sea salt, and ground black pepper, to add tons of delicious flavor to the meatloaf.

How To Make Chicken Meatloaf

Start off by making this easy and delicious glaze. To a small mixing bowl, add the ketchup and brown sugar. Mix thoroughly and set aside for later. (See the recipe card below for the full printable instructions.)

To a large mixing bowl, add the eggs and beat together. Add in the breadcrumbs, milk, shredded parmesan cheese, onions, ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper.

Mix everything together. Break the chicken up into smaller chunks as you add it to the mixing bowl.

Use your hands to mix the ground chicken thoroughly into the wet mixture. Make sure not to overmix the meat because that will make it tough when it cooks. Transfer the meatloaf mixture to the center of the lined baking sheet. Use your hands to form the loaf by pressing tightly and pinching together any cracks. Make sure that it is sized evenly all the way around for even cooking.

Grab the glaze you set aside and spoon it onto the meatloaf. You can use the spoon or a silicone brush to evenly spread it across the tops and sides of the meatloaf. Bake the meatloaf until the internal temperature reaches 165F on an instant read meat thermometer. You need to stick the thermometer in the thickest part of the meatloaf for an accurate reading.

Just before the meatloaf is fully cooked, turn the oven to broil to let the glaze caramelize. Once the glaze has caramelized, remove it from the oven and let it rest for 10 minutes before slicing. Cut the meatloaf into 1 to 1 slices, and serve it with your favorite sides. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

What Is The Secret To Moist Meatloaf?

The secret to keeping your meatloaf moist is using hydrated breadcrumbs. Thats why we add milk, because the breadcrumbs will soak it up. The breadcrumbs will also soak up any juices from the meat while its cooking to keep it moist and hold in the flavor.

Its also important to not use extra-lean ground chicken. Packs that are labeled with only 1% fat wont work as well because there isnt enough fat to keep the meatloaf tender.

What Ingredients Keep Meatloaf From Falling Apart?

The best binders for meatloaf are eggs and Italian bread crumbs (panko also works). These ingredients make sure the meatloaf wont fall apart while cooking.

How Long To Bake Meatloaf

How long you need to bake meatloaf depends on the temperature you bake meatloaf. For this recipe, baking the meatloaf for 50 minutes was the right amount of time. After that, I broiled it for a few minutes to caramelize the glaze, and it was perfect!

How Do You Know When Chicken Meatloaf Is Done?

Youll know the meatloaf is completely cooked through when the internal temp on your instant read thermometer reads 165F at the thickest point of the meatloaf.

What To Serve With Ground Chicken Meatloaf

I love serving meatloaf with two side dishes. I normally opt for a starch (like mashed potatoes or seasoned rice) and a vegetable (like buttery frozen peas or these Southern green beans).

Keep In Touch

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Prep Time15 minutes

Cook Time50 minutes

Additional Time10 minutes

Total Time1 hour 15 minutes

Ingredients

Glaze:

1/3 cup ketchup
2 Tablespoons packed light brown sugar

Meatloaf:

2 large eggs
1 1/2 cups Italian breadcrumbs
1 cup whole milk
3/4 cup freshly grated parmesan cheese
1 small yellow onion (finely diced, about 1/2 cup)
1/4 cup ketchup
3 Tablespoons Worcestershire sauce
1 1/2 Tablespoons dried parsley
1 1/2 teaspoons garlic powder
1 1/2 teaspoons fine sea salt
1 teaspoon ground black pepper
2 pounds ground chicken
Freshly chopped parsley (optional, for garnish)

Instructions

Preheat the oven to 350 F (176 C). Line a rimmed baking sheet with aluminum foil, then lightly spray the surface with nonstick cooking oil, then set aside.
To a small mixing bowl, add the ketchup and brown sugar. Thoroughly mix to create the glaze. Set aside.
To a large mixing bowl, add in the eggs and beat together. Add in the breadcrumbs, milk, shredded parmesan cheese, onions, ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper. Thoroughly mix the ingredients together.
Add the ground chicken to the bowl and break the ground chicken up into pieces. Use your hands to work the ground chicken into the wet mixture until completely combined (being careful not to overmix).
Transfer the chicken mixture to the center of the prepared baking sheet, then use your hands to form a loaf. Make sure the meat is pressed tightly together to keep it from separating while cooking. Also make sure to keep it an even height and thickness across the entire loaf (to ensure even cooking).
Once its formed, spoon the glaze evenly over the top and sides of the meatloaf.
Place the meatloaf into the preheated oven and bake for 50 minutes, then turn the broiler on and broil the meatloaf for about 3 minutes to caramelize the glaze. The meatloaf will be done when an instant read thermometer inserted at the thickest point reads 165 F.
Let it rest for 10 minutes before transferring to a serving tray. Garnish with fresh parsley and cut into 1- 1 1/4 slices and serve with desired sides.