If you’re looking for a simple, hearty, and comforting dinner, this Chicken Meatloaf is exactly what you need. Unlike traditional meatloaf recipes that can feel heavy, this version uses ground chicken for a lighter, yet still satisfying, twist. You get all the classic flavors you love in meatloaf, but with a leaner protein that’s perfect for weeknight dinners.
Why We Love This Chicken Meatloaf Recipe
You’ll love this Chicken Meatloaf because it strikes the perfect balance between comfort and health. It’s a meal that feels indulgent, yet it’s made with wholesome ingredients you likely already have on hand. Here’s why it deserves a spot in your weekly rotation:
- Simple Ingredients – You won’t need anything fancy; pantry staples come together to create a rich, satisfying dish.
- Family-Friendly – Even picky eaters will enjoy this moist and flavorful loaf.
- Perfect Make-Ahead Meal – This meatloaf tastes great fresh out of the oven but is just as good reheated, making it ideal for meal prep.
- Light but Filling – Using ground chicken makes it lighter than beef meatloaf, but it’s still hearty enough to leave you satisfied.
- Customizable – You can switch up the seasonings or add your favorite vegetables, making it versatile for any taste.
When you make this dish, you’re not just preparing dinner—you’re creating a meal that brings everyone to the table.
Ingredients for Chicken Meatloaf
Creating a moist and flavorful chicken meatloaf depends on a combination of fresh ingredients and balanced seasoning. Each ingredient plays a key role in ensuring the loaf stays juicy and full of flavor:
Ingredients:
- 1 lb ground chicken
- 1/2 cup yellow onion, diced
- 2 large garlic cloves, minced
- 1/4 cup parsley, chopped
- 1/2 cup parmesan cheese, shredded
- 2 eggs
- 1/2 cup milk of choice
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 cup plain breadcrumbs
For the Sauce:
- 1/4 cup ketchup
- 2 tbsp soy sauce
These ingredients come together to create a perfectly balanced loaf—moist from the milk and eggs, savory from the cheese and herbs, and topped with a glossy glaze that ties everything together.
How to Make Chicken Meatloaf
Making this Chicken Meatloaf is as simple as mixing, shaping, and baking. You don’t need special equipment or complex techniques, making it ideal even for beginner cooks. Here’s a step-by-step guide to ensure you get perfect results every time:
Start by preheating your oven to 350°F. This allows the oven to reach the right temperature while you prepare the meatloaf.
Next, prepare your baking dish. Lightly grease a loaf pan or casserole dish with nonstick spray. This prevents sticking and ensures an easy release once your meatloaf is baked.
In a large mixing bowl, combine all of the ingredients for the meatloaf: ground chicken, diced onion, minced garlic, chopped parsley, shredded parmesan, eggs, milk, tomato paste, soy sauce, salt, and breadcrumbs. Using your hands is the best way to mix these ingredients evenly, but be careful not to over-mix—overworking the mixture can make the meatloaf dense rather than tender.
Once everything is combined, transfer the mixture to your prepared baking dish. Shape it into a loaf with your hands, then smooth the top with a rubber spatula.
Prepare the glaze by whisking together ketchup and soy sauce in a small bowl. Brush half of this mixture over the top of the loaf before baking. This layer adds flavor as it cooks and helps seal in moisture.
Place the meatloaf in the oven and bake for 1 hour. The internal temperature should reach 165°F to ensure it’s fully cooked. After baking, let the meatloaf rest in the pan for at least 15 minutes before slicing. This step is essential—it allows the juices to redistribute, giving you clean slices and a moist interior.
Once rested, carefully invert the loaf onto a serving plate and brush it with the remaining glaze. Slice and serve warm, enjoying every tender bite.
How to Serve Chicken Meatloaf
Chicken Meatloaf is a versatile main dish that pairs well with countless sides. For a classic pairing, serve it with creamy mashed potatoes and steamed green beans. The smooth, buttery potatoes complement the savory loaf, while the crisp green beans add a fresh contrast.
You can also serve it with roasted vegetables such as carrots, broccoli, or Brussels sprouts for a wholesome, colorful plate. A simple side salad with a light vinaigrette makes a great accompaniment, balancing the richness of the meatloaf.
For a quick weeknight meal, try serving slices on toasted bread for an easy meatloaf sandwich. Add crisp lettuce and a thin layer of mayo or mustard for extra flavor.
No matter how you choose to serve it, this Chicken Meatloaf makes a satisfying centerpiece for any meal.
Expert Tips for the Best Chicken Meatloaf
- Use Fresh Ingredients: Fresh herbs, real parmesan, and quality ground chicken make a noticeable difference in flavor.
- Don’t Over-Mix: Handle the mixture gently to keep the texture light and tender.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Let It Rest: Resting prevents the loaf from falling apart and keeps it juicy.
- Double the Sauce: If you love extra glaze, make a bit more for serving—it’s perfect for dipping.
These simple tips will help you create a meatloaf that’s flavorful, moist, and sure to impress.
How to Store Chicken Meatloaf
To store leftovers, allow the meatloaf to cool completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator for up to 4 days.
For longer storage, you can freeze slices in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 325°F until heated through.
Variations of Chicken Meatloaf
One of the best things about this recipe is how easily you can adapt it. Here are some variations to try:
- Add Vegetables: Finely grate zucchini or carrots into the mixture for added moisture and nutrition.
- Spicy Kick: Add a teaspoon of chili flakes or a dash of hot sauce for a little heat.
- Cheesy Center: Place a layer of mozzarella or cheddar in the middle of the loaf for a gooey surprise.
- Gluten-Free: Use gluten-free breadcrumbs to make this recipe suitable for those with dietary restrictions.
Experimenting with flavors keeps this recipe fresh and exciting every time you make it.
FAQ About Chicken Meatloaf
What makes chicken meatloaf different from traditional meatloaf?
Chicken meatloaf uses lean ground chicken instead of beef or pork, making it lighter in flavor and calories.
How do I keep chicken meatloaf from drying out?
Adding milk, eggs, and breadcrumbs helps retain moisture. Avoid overbaking and always let it rest before slicing.
Can I prepare chicken meatloaf ahead of time?
Yes! You can assemble it up to a day in advance, cover, and refrigerate until ready to bake.
What’s the best side dish for chicken meatloaf?
Mashed potatoes, roasted vegetables, or a simple salad are classic pairings that complement the savory loaf.
Chicken Meatloaf
Equipment
- Loaf Pan
- Mixing Bowl
- Meat Thermometer
Ingredients
- 1 lb ground chicken
- 1/2 cup yellow onion diced
- 2 large garlic cloves minced
- 1/4 cup parsley chopped
- 1/2 cup parmesan cheese shredded
- 2 eggs
- 1/2 cup milk of choice
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 cup plain breadcrumbs
- 1/4 cup ketchup for sauce
- 2 tbsp soy sauce for sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a loaf pan or casserole dish with nonstick spray.
- In a large mixing bowl, combine ground chicken, diced onion, minced garlic, chopped parsley, shredded parmesan, eggs, milk, tomato paste, soy sauce, salt, and breadcrumbs. Mix until just combined.
- Transfer the mixture to the prepared baking dish, shaping it into a loaf.
- In a small bowl, whisk together ketchup and soy sauce. Brush half of the mixture over the top of the meatloaf.
- Bake for 1 hour, or until the internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for at least 15 minutes before slicing to allow juices to redistribute.
- Invert the loaf onto a serving plate and brush with the remaining glaze.
- Slice and serve warm.
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