best moist chicken meatloaf

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).

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Try this delicious simple ground chicken recipe and make some glazed chicken meatloaf for your next family dinner.

Chicken Meatloaf

Chicken Meatloaf

This Chicken Meatloaf is one of my personal favorite recipes on the blog. Its healthier than traditional meatloaf but still full of flavor and pure comfort!

WHAT MAKES THIS CHICKEN MEATLOAF A FAVORITE?

I originally got this recipe from one of my first private chef clients. It was a family favorite and one I made often for them. It quickly became one of my families favorite recipes and as a result, one of the first recipes I shared on the blog. This is comfort food without being too heavy or filling. My husband and I always fight over the end pieces because thats where the cheese bits brown and get crispy and its seriously the best!

THE BEST INGREDIENTS TO USE

You can make the chicken meatloaf with ground turkey and its just as good. I generally use ground chicken breasts but you could use a mix of dark and light ground chicken if you like that better. I think a super sharp cheddar is best here because you dont use a lot of it and you want the most flavor you can get. Gluten free or homemade bread crumbs work great, too. Also, any color of bell pepper and any type of onion will work great in this recipe.

Pro tip: easily grind boneless skinless chicken breasts in your food processor. Simply cut the chicken into large chunks and pulse until ground!

WHAT MAKES THIS CHICKEN MEATLOAF HEALTHIER?

I love that this meatloaf is lighter but still full of flavor and tastes like total comfort food. The sauted veggies add some welcome nutrients as well. A little bit of sharp flavored cheese adds some much needed fat and flavor without weighing the meatloaf down. The sauce that goes on top of the meatloaf is a perfect balance of sweet and savory. You cant have meatloaf without some sort of ketchup-y sauce, am I right?

DOES THE MEATLOAF MAKE GOOD LEFTOVERS?

This meatloaf makes for the BEST leftovers. Trust me. This means a lot coming from someone who doesnt really do leftovers. For whatever reason, I aways look forward to this meatloaf for lunch the next day. It reheats beautifully in the microwave and if youre willing to go the extra step, heat it up on the stove top and brown each slice in a pan over medium heat until heated through until the sides are crispy and brown. Its soooooo good! It also makes a delicious meatloaf sandwich!

OTHER HEALTHY CHICKEN RECIPES

Healthier Baked Chicken ParmesanEasy Skillet Chicken CapreseSlow Cooker Chicken Pot Pie SoupButtermilk Oven Fried Chicken

Thanks for reading and have a great day! xo, Kelley

recipe by Mountain Mama Cooks/ photos by Kellie Hatcher

Description

A twist on meatloaf using ground chicken breast, diced cheddar cheese and lots of pantry spices. Its one of our families out to meals and I make it at least once a month. Enjoy!

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1/2 red bell pepper, chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground oregano
• pinch salt and pepper
• 1/2 cup breadcrumbs
• 2 tablespoons milk
• 1 egg
• 1 generous tablespoon ketchup
• 1 1/2 teaspoons worcestershire sauce
• 1 lb ground chicken breast
• 4 oz diced cheddar cheese (about 1/2 cup)
• salt and pepper
• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1/21 teaspoon ground mustard

Instructions

1. Preheat oven to 350F degrees.
2. In a small bowl, combine 1/3 cup ketchup, brown sugar and dried mustard; set aside.
3. In a small saute pan, heat olive oil and saute onion and bell pepper for about 2 minutes. Add minced garlic, dried oregano and pinch of salt and pepper. Cook for one minute more and remove from heat. Combine bread crumbs and milk in a small bowl; set aside.
4. In a large mixing bowl, beat egg slightly. Add 1 tablespoon ketchup, worcestershire sauce, ground chicken, cubed cheese, bread crumb mixture and sauteed peppers and onions. Season with a generous pinch of salt and ground black pepper. Mix all ingredients together taking care not to over mix.
5. Put chicken mixture in a standard loaf pan. Top with brown sugar/ketchup mixture.
6. Bake, uncovered, for 35-40 minutes.