Chicken Meatloaf
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My juicy chicken meatloaf is made with fresh parmesan cheese, seasoned breadcrumbs, sweet ketchup, and tangy Worcestershire sauce. It’s the perfect blend of savory and sweet flavor and takes just 10 minutes to prepare before popping it in the oven!
My Easy Chicken Meatloaf Recipe
My chicken meatloaf puts a unique twist on traditional meatloaf recipes, swapping out the classic ground beef for ground chicken instead!
The first time I made this recipe, my husband Ben couldn’t get past how juicy and moist it was. He had never tried meatloaf with chicken before and was so glad I introduced him to it!
Ever since then, I’ve been making this chicken meatloaf recipe for weeknight dinners and special occasions alike. No matter the occasion, it’s always so comforting and satisfying.
What I love most about this version is that it’s made with simple ingredients. Whether I’m whipping up my Ninja Foodi meatloaf, air fryer meatloaf recipe, or this ground chicken meatloaf recipe, I can always do it easily with ingredients that I have on hand.
While the meatloaf itself is packed with flavor, it’s actually the topping that’s my favorite part! This simple mixture of ketchup, Worcestershire, and brown sugar caramelizes beautifully in the oven as it bakes and completes any easy meatloaf recipe with a few ingredients.
Ground Chicken Meatloaf Ingredients
- Ground chicken – This light and lean protein turns out perfectly juicy when cooked just right.
- Meatloaf seasoning – Feel free to use a packet or a homemade blend of garlic and onion powder, paprika, and more.
- Eggs – Bind the ingredients together while also adding moisture to the meat.
- Grated parmesan – Melts into the loaf and boosts the overall taste with savory notes.
- Seasoned bread crumbs – Help the meatloaf hold its shape while also keeping it moist and juicy.
- Milk – Soaks into the breadcrumbs, keeping the meatloaf tender while also adding richness.
- Worcestershire – I use this tangy, umami sauce to add more complex flavor to both the meat and the topping.
- Ketchup – Balances out the savory ingredients with the perfect amount of sweetness. You’ll use this for both the topping and meatloaf mixture.
- Brown sugar – Forms a rich, caramelized glaze that goes on top and completes the dish.
How to Make Chicken Meatloaf
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: While the oven preheats to 350°F, prepare a baking sheet with nonstick cooking spray or aluminum foil.
STEP TWO: In a large bowl, combine the ground chicken, eggs, parmesan, bread crumbs, and milk with the seasoning packet and some of the Worcestershire and ketchup. Mix until they are well combined.
STEP THREE: Shape the meatloaf with your hands on top of the baking sheet, or mold it in a loaf pan and flip it onto the tray.
STEP FOUR: Add the remaining ketchup and Worcestershire sauce to a small bowl with the brown sugar to create the topping, then spread it on top of the meatloaf.
STEP FIVE: Bake the meatloaf for 50 minutes, until the internal temperature reads 165°F.
STEP SIX: Allow the cooked meatloaf to sit for 5 to 10 minutes before cutting. Serve and enjoy!
Expert Tips
- Don’t overmix! Overworking the ground meat will turn the final product rubbery and dry. I try to mix as gently as possible for the best results.
- Combine the milk and breadcrumbs first before adding them to the rest of the mixture. This is my pro tip to lock in all the moisture!
- I always use freshly grated parmesan instead of canned. It melts so much better and keeps the meatloaf from turning out dry or grainy.
- An instant-read thermometer helps me check the temperature of the meatloaf without any guessing.
Variations and Substitutions
- For a tangier twist, swap the ketchup for BBQ sauce. My 2-ingredient BBQ sauce has a similar sweetness but also contains hints of smokiness.
- You can make smaller, individual meatloaves instead of one large loaf, if preferred. My kids love having their own mini loaves! Just keep in mind the cooking time will need to be adjusted.
- If I’m out of meatloaf seasoning, I sometimes use onion soup mix instead. This tasty soup mix is super convenient for my ground chicken meatloaf recipe and my meatballs and gravy.
- Mix in diced onions for extra texture. Add yellow onion for a sweeter bite or red onion for a slightly sharper taste. I recommend sauteeing the onions for a few minutes to soften them.
What to Serve with Ground Chicken Meatloaf
Hearty, creamy sides like my crockpot Velveeta mac and cheese and my mashed potatoes without milk are my favorite pairings for chicken meatloaf. And if I want to keep it all in the oven, I’ll make a homemade biscuit recipe. My easy maple glazed carrots taste incredible with this meatloaf recipe too, matching its sweet and savory taste.
Ground Chicken Meatloaf FAQs
What’s the best way to keep chicken meatloaf moist?
To keep the meatloaf moist and prevent it from drying out, I always take it out of the oven as soon as it’s done cooking.
How do I know when the chicken meatloaf is done?
Your meatloaf is ready once the internal temperature reads 165°F. Be sure to check the thickest part of the loaf.
How should I store leftovers?
Leftover chicken meatloaf can be stored in an airtight container and refrigerated for up to 4 days. For longer storage, I’ll wrap individual slices tightly in plastic wrap, then freeze in a freezer-safe bag for up to 3 months.
How do I reheat leftovers?
The best way to reheat this ground chicken meatloaf is in the oven at 325°F. Add a splash of broth and cover with foil to help with moisture. It will be warmed through in about 20 minutes!
More Easy Dinner Recipes
- Penne pasta bake
- Salisbury steak
- Baked Italian sausage
- Pork chops in the oven
- Hamburger steak recipe
Easy Chicken Meatloaf with Few Ingredients
Ingredients
Meatloaf:
- 2 pounds ground chicken
- 1 package meatloaf seasoning
- 2 large eggs
- 1/2 cup grated parmesan
- 1/2 cup seasoned breadcrumbs
- 1/3 cup milk
- 1 tablespoon worcestershire sauce
- 1/4 cup ketchup
Topping:
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon worcestershire sauce
Instructions
- Preheat the oven to 350°F.
- In a large bowl combine the ground chicken, seasonings, eggs, parmesan, bread crumbs, milk, Worcestershire and ketchup. Using your hands, work the ingredients until they are well combined.
- Spray a baking sheet with nonstick cooking spray or line it with aluminum foil. Either mold the meatloaf with your hands or spray a loaf pan with nonstick cooking spray and mold the meatloaf in there. Then flip it over onto the baking sheet.
- In a small bowl combine the topping ingredients of ketchup, brown sugar and worcestershire sauce. Use a brush or the back of a spoon to spread it on top of the meatloaf.
- Bake the meatloaf for 50 minutes, until a meat thermometer reads 165°F.
- Once it is cooked allow it to sit for 5-10 minutes before cutting into it to keep the juices in.
Notes
- Don’t overmix the meat, or the loaf turns rubbery and dry. Mix as gently as you can.
- For extra moisture, stir the milk into the breadcrumbs first, then add them to the rest.
- Use freshly grated parmesan instead of canned so the loaf doesn’t turn out grainy.
- Check doneness with an instant-read thermometer. The thickest part should read 165°F.
- Store leftovers in an airtight container in the fridge for up to 4 days, or wrap slices tightly and freeze for up to 3 months.
- Reheat in the oven at 325°F with a splash of broth, covered with foil, for about 20 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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