This Chicken Meatloaf is moist, tender, and sure to become a dinnertime favorite! Made with ground chicken instead of beef, it offers a lighter twist on traditional meatloaf with all the classic flavor you love.
Chicken Meatloaf Recipe Summary
- Lighter & Healthier: Ground chicken replaces traditional beef while still keeping the classic meatloaf flavors.
- Moisture Boost: Breadcrumbs soaked in milk help keep the loaf tender instead of dry.
- Simple Seasoning Blend: Garlic, onion, Italian seasoning, paprika, and Worcestershire add balanced savory flavor.
- Classic Sweet Glaze: A quick ketchup and brown sugar topping caramelizes slightly while baking.
- Weeknight-Friendly: Ready in about an hour and serves 4–6.
When you’re in the mood for the comfort of meatloaf, but don’t want something too heavy, this chicken meatloaf recipe is exactly what you need.
This version has all the flavors you’d expect in meatloaf, but with a lighter texture thanks to the ground chicken. It’s easy enough for a weeknight dinner and pairs well with just about any side dish.
For more weeknight meal ideas, check out my beef in garlic sauce and pesto pasta with tuna next.
Why You Will Love This Recipe
- Easy to Make: With just 10 minutes of prep, this meatloaf with ground chicken is simple to mix, shape, and bake.
- Perfect Flavor & Texture: Ground chicken keeps this loaf tender while still delivering that traditional, savory flavor you expect from a meatloaf.
- Family Favorite: The familiar sweet-tangy glaze and mild seasoning make this chicken loaf recipe one that both kids and adults will enjoy.
Ingredients
- Ground Chicken: Offers a lighter texture than beef or a meatloaf mix blend while remaining tender and flavorful. You could also use ground chicken to make this totchos recipe for a fun family dinner.
- Breadcrumbs: Help bind the meatloaf together and create a tender texture.
- Milk: Helps keep the meatloaf moist. I used whole milk, but you can use 2% if that’s what you’ve got on hand.
- Ketchup: Adds a sweet and tangy flavor to the mixture.
- Worcestershire Sauce: Provides umami flavor and balances the sweetness of the glaze.
- Glaze: A simple mixture of ketchup and brown sugar spread on top before baking creates a sweet and tangy finish. If you love these types of flavor combinations, try these cranberry meatballs next.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free breadcrumbs instead of traditional breadcrumbs. You’ll also need to ensure your Worcestershire sauce doesn’t contain malt vinegar. Purchase one labeled gluten-free to be safe!
- Dairy-Free: Replace the milk with an unsweetened, unflavored non-dairy milk such as almond, soy, or oat.
- BBQ Chicken Meatloaf: Swap the ketchup in the meat mixture with your favorite BBQ sauce, and brush the top with more BBQ sauce instead of the glaze. If you want to turn up the heat, use my spicy BBQ sauce!
How to Make Chicken Meatloaf
The steps for making the best chicken meatloaf recipe are easy to follow. First, you’ll want to preheat your oven to 375°F and lightly grease or line a loaf pan with parchment paper.
Step 1: Add ingredients to a bowl. Place the breadcrumbs and milk in a mixing bowl and soak for about a minute. Then, add the remaining meatloaf ingredients to the bowl.
Step 2: Combine the ingredients. Gently mix everything together until well incorporated without overworking the meat mixture.
Step 3: Form the loaf. Form the mixture into a loaf shape and press evenly into the prepared loaf pan. I like to line my loaf pan with a piece of parchment with edges higher than the sides of the pan to make removal easier.
Step 4: Make the glaze. Add the ketchup and brown sugar to a bowl and stir to combine.
Step 5: Top with the glaze. Spread the glaze evenly onto the meatloaf.
Step 6: Bake. Place the meatloaf in the preheated oven and bake for 40-45 minutes. Enjoy with your favorite side, like these hasselback potatoes.
Expert Tips
- Don’t skip soaking the breadcrumbs: Letting the breadcrumbs soak in the milk prevents the meatloaf from turning out dry, so don’t skip this step!
- Let the meatloaf rest: Allow the meatloaf to rest for at least 5 minutes after baking. This helps the juices redistribute, making it easier to slice cleanly without the slices falling apart.
- Don't overmix the meat: Mix only until everything is combined. Overhandling the meat mixture can lead to a tough meatloaf.
- Store in an airtight container: Leftover meatloaf will keep for up to 4 days in the fridge. Reheat slices in the microwave in 30-second intervals, or cover and bake in a 300°F oven until warmed through, to keep the meatloaf moist.
Serving Suggestions
- Potatoes are a perfect accompaniment to meatloaf! Whip up some creamy mashed potatoes or give these roasted rosemary potatoes a try.
- Add a veggie side to your meatloaf meal like this honey butter skillet corn or honey sriracha brussels sprouts.
- After dinner, enjoy something sweet, such as this simple, scrumptious rhubarb dump cake.
Chicken Meatloaf Recipe FAQs
Since ground chicken is leaner than beef, it can dry out more easily if overbaked. Be sure to bake just until the internal temperature reaches 165°F. Accurately measuring the breadcrumbs and milk to create the correct ratio also helps retain moisture.
Yes, this recipe works well for meal prep. You can mix and shape the meatloaf up to a day in advance and store it covered in the refrigerator until ready to bake. For longer storage, bake the meatloaf without the glaze, cool completely, and freeze for up to 2 months. Thaw overnight in the refrigerator, make and add the glaze, and warm in the oven before serving.
More Family-Friendly Chicken Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Chicken Meatloaf
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup finely diced onion
- 2 cloves garlic minced
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
Classic Meatloaf Glaze
- ⅓ cup ketchup
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 375°F and prepare a loaf pan by lightly greasing it or lining it with parchment paper.
- In a large bowl, combine the breadcrumbs and milk and let them soak for about one minute until softened.
- Add the ground chicken, egg, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, and paprika to the bowl.
- Gently mix until just combined, being careful not to overwork the mixture.
- Press the chicken mixture evenly into the prepared loaf pan.
- In a small bowl, stir together the ketchup and brown sugar until smooth, then spread evenly over the top of the meatloaf.
- Bake uncovered for 40–45 minutes, or until the internal temperature reaches 165°F.
- Let the meatloaf rest for 5 minutes before slicing and serving.
Notes
- Don’t try to slice the meatloaf right away or it is more likely to fall apart. Let it rest first to set.
- Avoid overbaking the meatloaf or it can become too dry, as chicken dries out more easily than beef.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.