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Closeup of the chicken meatloaf with half sliced.
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Easy Chicken Meatloaf with Few Ingredients

My chicken meatloaf is a juicy, tender twist on the classic, made with ground chicken instead of beef. It comes together with simple ingredients like parmesan, seasoned breadcrumbs, and a sweet ketchup glaze that caramelizes as it bakes. It only takes 10 minutes to prep, then the oven does the rest. I love serving it with mashed potatoes for an easy family dinner!
Prep Time10 minutes
Cook Time50 minutes
Resting Time5 minutes
Total Time1 hour 5 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8 Servings
Calories: 265kcal
Author: Samantha Erb

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

Calories: 265kcal | Carbohydrates: 13g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 494mg | Potassium: 727mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg