Looking for a lighter twist on classic comfort food? This chicken meatloaf recipe transforms lean ground chicken into a tender, flavorful main dish that your whole family will love. Ready in just over an hour, it's the perfect weeknight dinner that delivers both nutrition and satisfaction.
Why You'll Love This Chicken Meatloaf Recipe
This healthier take on traditional meatloaf maintains all the comfort food appeal while cutting down on calories. The combination of fresh herbs, vegetables, and seasonings ensures the lean chicken stays moist and delivers incredible flavor in every bite.
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Ingredients
For the Meatloaf:
- 2 pounds ground chicken
- 1 medium onion, finely diced
- 2 carrots, finely grated
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides.
- Sauté onions and carrots in a tablespoon of olive oil until softened, about 5-7 minutes. Add garlic and cook for another minute. Let cool.
Making the Meatloaf Mixture
- In a large bowl, combine ground chicken, cooled vegetable mixture, breadcrumbs, milk, eggs, herbs, salt, pepper, and Worcestershire sauce.
- Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender.
Forming and Baking
- Transfer the mixture to the prepared loaf pan, pressing gently to remove air pockets.
- Mix glaze ingredients in a small bowl and spread half over the meatloaf.
- Bake for 40 minutes, then add remaining glaze.
- Continue baking for 15-20 minutes until internal temperature reaches 165°F (74°C).
Pro Tips for Perfect Chicken Meatloaf Recipe
- Use ground chicken with some fat content (93% lean) for better moisture retention
- Let the meatloaf rest for 10 minutes before slicing
- Add grated zucchini for extra moisture and nutrients
- Use a food processor to finely chop vegetables for better texture
Dietary Benefits & Serving Suggestions
This chicken meatloaf is lower in saturated fat than traditional beef versions while still providing plenty of protein. It's perfect for those watching their red meat intake or following a healthier diet.
Serve with:
- Garlic mashed potatoes
- Roasted vegetables
- Green salad
- Steamed broccoli
Recipe Variations
- Make it gluten-free by using gluten-free breadcrumbs
- Swap ground chicken for ground turkey
- Add Mediterranean flavors with feta cheese and sun-dried tomatoes
- Create mini loaves in a muffin tin for faster cooking and portion control
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Meat thermometer
- Skillet for sautéing vegetables
Storage Instructions
Store leftover chicken meatloaf in an airtight container:
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months
To reheat, warm individual slices in the microwave or heat whole portions in a 350°F oven until heated through.
Top Tip
For the juiciest chicken meatloaf, don't skip the vegetables! They add essential moisture that keeps the lean chicken from drying out during baking.
FAQ
Yes! Prepare the mixture up to 24 hours in advance and store covered in the refrigerator until ready to bake.
This usually happens from overcooking or using too lean ground chicken. Follow the temperature guidelines and consider adding more vegetables for moisture.
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
This best chicken meatloaf recipe proves that healthy can be delicious. With its perfect balance of lean protein, vegetables, and herbs, it's sure to become a family favorite. Give it a try and let us know how it turns out in the comments below!
this Chicken Meatloaf Recipe is a healthier twist on the classic dish, offering a tender, flavorful meal that’s perfect for family dinners or meal prep. The combination of ground chicken, fresh herbs, and a tangy glaze makes it both comforting and satisfying.
If you enjoyed this recipe, be sure to try some of our other delicious dishes, like Easy Lemon Pepper Chicken Breast
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Chicken Meatloaf Recipe
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Skillet
- Meat thermometer
- Cutting board
- Sharp knife
- Grater
- Measuring cups/spoons
Ingredients
Meatloaf:
- 2 lbs ground chicken
- 1 onion diced
- 2 carrots grated
- 3 garlic cloves minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 eggs
- ¼ cup parsley
- 1 tablespoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon Worcestershire
Glaze:
- ½ cup ketchup
- 2 tablespoon brown sugar
- 1 tablespoon Dijon
- 1 teaspoon Worcestershire
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides.
- Sauté onions and carrots in a tablespoon of olive oil until softened, about 5-7 minutes. Add garlic and cook for another minute. Let cool.
Making the Meatloaf Mixture
- In a large bowl, combine ground chicken, cooled vegetable mixture, breadcrumbs, milk, eggs, herbs, salt, pepper, and Worcestershire sauce.
- Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender.
Forming and Baking
- Transfer the mixture to the prepared loaf pan, pressing gently to remove air pockets.
- Mix glaze ingredients in a small bowl and spread half over the meatloaf.
- Bake for 40 minutes, then add remaining glaze.
- Continue baking for 15-20 minutes until internal temperature reaches 165°F (74°C).
Notes
- Use 93% lean ground chicken for best moisture
- Don't overmix to keep texture tender
- Vegetables add moisture - don't skip
- Let cool 10 minutes before slicing
- Glaze can be doubled if desired
- For meal prep, slice after cooling completely
- Can make mini loaves in muffin tin (25-30 min cook time)
- Great for leftovers/sandwiches
- Freezes well wrapped tightly in portions
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