moist chicken meatloaf recipe

By Isabella Storyclaire

last updated November 30, 2024

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Moist Garlic Herb Chicken Meatloaf Recipe

Published: Aug 8, 2023 by Morgan Peaceman This post may contain affiliate links 3 Comments

You can't go wrong with a meatloaf, especially when it's this flavorful! This moist garlic herb chicken meatloaf recipe is juicy, tender, and incredibly easy to make ahead of time. There's no need to stress about weeknight dinners, because this is now part of your weeknight rotation.

I like to consider meatloaf an all-year round dinner, whereas I know some people think of meatloaf as a wintry, cold night in type of dinner. I'm here to prove it wrong! You can absolutely have meatloaf 365, 24/7, whatever your heart desires! It's just too good to keep in one season.

Meatloaf is the meatball's first cousin, so of course this chicken meatloaf is inspired by all of my other meatball recipes and my Italian baked turkey meatballs (link).

Jump to:

What are the ingredients for this chicken meatloaf?

Making meatloaf includes similar ingredients for making meatballs, only in loaf form. It's a very standard, simple ingredient list.

Ground Chicken: I like using a combination of ground dark and light meat because the ground dark meat gives a lot of flavor and helps retain the moisture.
Egg
Breadcrumbs
Parmesan Cheese
Seasoning: I chose to use a blend of garlic herb spices from my friends over at Primal Palate, and if you read more about their products, you'll see why I love them so much. We talk about substitute seasonings below so no worries if you don't have this particular one!
Worcestershire Sauce

See recipe card for more about the quantities of each ingredient.

How do I make this recipe?

The most important part about making meatloaf is ensuring that when the meatloaf cooks it retains moisture.

Preheat the oven to 375 and line a baking sheet with aluminum foil. Place the ground chicken, egg, breadcrumbs, parmesan cheese, Worcestershire sauce, and garlic herb seasoning into a large bowl.

Mix to combine the ingredients, just until everything is incorporated, try not to over-mix. Pour the meat mixture onto the lined sheet pan and form into a loaf. Top the loaf with extra seasoning. Place the meatloaf in the oven. Bake for 40 minutes.

HINT: Time the meatloaf for 35 minutes then cut into it, if the juices begin to run clear, then it is done. Otherwise, throw back in the oven for an additional 5-10 minutes.

Recipe Swaps and Substitutions

This recipe is a lower-carb recipe by nature, but if you want to swap and sub a few things out, here's what I'd recommend:

Turkey vs. Chicken - you can swap out the chicken for turkey if you prefer that protein instead.
Gluten Free - use gluten free breadcrumbs instead of the regular.
Parmesan - you don't have to add the parmesan if you don't want to, or if you're keeping this dairy free.
Seasoning - if you don't have (or don't want to buy) the Primal Palate Garlic Herb seasoning, you can swap in:
- Dried basil
- Dried oregano
- Garlic Powder
- Onion Powder
- Salt
- Pepper

Meatloaf Serving Suggestions

Meatloaf is pretty versatile when it comes to what to serve it with.

Potatoes - mashed, wedges, fries, or baked. All variety of potatoes are the perfect, classic pairing for meatloaf.
Vegetables - My favorite vegetable to pair with meatloaf is string beans, broccoli, or a salad like my easy shaved brussel sprout salad.
Open-Face Sandwich - if you want to make a sandwich out for this, lay a thin slice of meatloaf on top of your favorite bread, douse in some gravy, and serve.

Most recipes for meatloaf don't call for much kitchen equipment, so here's what you'll need, which you already have in the kitchen!

Baking sheet
Aluminum Foil
Large mixing bowl
Measuring spoons

Garlic Herb Chicken Meatloaf Storage

This recipe will stay in the fridge for up to 3-4 days post cooking.

Freezer: If you wanted to freeze this meatloaf, wrap it in saran or cling wrap and into a ziplock bag. This will stay for up to one month. Be sure to label the ziplock bag with temperature times and directions for cooking (see the recipe card for more).

Hungry for more?

Looking for other recipes like this? Try these:

Garlic Herb Chicken Meatloaf

Morgan Peaceman

This moist garlic herb chicken meatloaf recipe is juicy, tender, and incredibly easy to meal prep. With this recipe, dinner is never a worry!

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course dinner, Main Course

Cuisine American

Equipment

1 baking sheet
aluminum foil
large mixing bowl

Ingredients

1 lb ground chicken
1 large egg
3 tablespoon Worcestershire Sauce
cup breadcrumbs
cup parmesan cheese
3 tablespoon garlic herb seasoning or if using other seasonings, 1 teaspoon of each!

Instructions

Preheat the oven to 375 and line a baking sheet with aluminum foil.
Place the ground chicken, egg, breadcrumbs, parmesan cheese, Worcestershire sauce, and garlic herb seasoning into a large bowl.
Mix to combine the ingredients, just until everything is incorporated, try not to over-mix.
Pour the meat mixture onto the lined sheet pan and form into a loaf.
Top the loaf with extra seasoning. Place the meatloaf in the oven, then bake for 40 minutes.

Keyword chicken dinner, chicken meatloaf, chicken recipes, dinner recipe, garlic herb, 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).

Keep In Touch

Id love to hear what you thought of this recipe in the comments or on Instagram!@KeyToMyLime#KeyToMyLime

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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.