Chicken Meatloaf
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This Chicken Meatloaf is the easiest weeknight dinner recipe! It’s perfectly moist, made with ground chicken and parmesan cheese and is topped with a delicious ketchup glaze. Plus, it comes together in just 1 hour. Talk about healthy comfort food!
Why you’ll love this meatloaf:
- A lightened up version of classic meatloaf thanks to the ground chicken.
- Perfectly moist, and it pairs perfectly with roasted fingerling potatoes.
- A family-friendly meal that’s great to prep on a Sunday and enjoy throughout the week.
Table of Contents
Chicken Meatloaf is a lighter version of your favorite meatloaf. It’s made with the classic ingredients like ground chicken, onion and parsley, and brushed with a sweet and tangy glaze. Plus, the recipe is ready in about an hour!
I love using ground chicken to make meatballs, like my Paleo-friendly Italian chicken meatballs, but it’s also great for meatloaf!
- If you’re looking for another meatloaf recipe, you must try this Whole30 Meatloaf that’s made with ground beef and almond flour instead of breadcrumbs!
Chicken Meatloaf Ingredients
Unfortunately for this recipe, I do not recommend making substitutions. All of the ingredients used serve a purpose, and provide a specific flavor to this recipe.
- Ground chicken: Nothing specific here, but this is the MAIN ingredient, so I really wouldn’t change that.
- Parmesan cheese: If there’s ONE ingredient you’re going to omit, it can be the cheese. Again, I think it adds flavor, but it’s not an absolute must.
- Milk: Any kind! I used almond milk and it worked great.
- Eggs: I haven’t tested this recipe without eggs; flax eggs might work, but I’m not sure.
- Breadcrumbs: I’d go with either plain or Panko breadcrumbs rather than seasoned ones.
How to Make Chicken Meatloaf
Step 1: Combine ingredients. Start by adding the ground chicken, onion, garlic, parsley, cheese, eggs, milk, tomato paste, soy sauce, salt, and breadcrumbs to a large bowl. Use your hands to gently combine everything together.
Step 2: Form meatloaf. Transfer the meat mixture to a baking dish, then use your hands to form a it into meatloaf (i.e. essentially a rectangular shape). Brush the top with HALF of the sauce, reserving the rest for later.
Step 3: Bake. Place the meatloaf in the oven and bake it for 1 hour. Always use a meat thermometer to confirm it’s done.
Erin’s Tips
-Do NOT over-mix the chicken mixture; otherwise, the meatloaf will turn out tough, and we don’t want that.
-To remove the meatloaf, simply use a spatula and slide it from the baking dish onto a plate or serving platter.
-Let the meatloaf cool for at least 10 minutes before slicing. If you slice it as soon as it comes out of the oven, there’s a chance it will fall apart.
My Pro Tip
Recipe Tip
Want to make this gluten free? Simply use gluten free breadcrumbs, and use tamari or coconut aminos instead of soy sauce.
Chicken meatloaf pairs perfectly with air fryer carrots, savory mashed sweet potatoes and/or fried brussels sprouts.
Technically no, but I think it adds another layer to the meatloaf that shouldn’t be skipped. If you hate ketchup, try using BBQ sauce instead.
Once it’s cooled, store meatloaf in a sealed container in the refrigerator for up to 4 days.
More chicken recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chicken Meatloaf
Video
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
Instructions
- Preheat oven to 350°.
- Grease a baking pan or casserole dish with nonstick spray then set aside.
- In a large bowl, add ALL of the ingredients (except the sauce ingredients) and use your hands to gently combine, being careful not to over-mix.
- Transfer the meatloaf to the baking dish, then use your hands to carefully form it into meatloaf, using a rubber spatula to smooth it out. Next, make the sauce: whisk ketchup and soy sauce together. Brush HALF of the sauce over the meatloaf.
- Bake the meatloaf for 1 hour, then remove it and wait at least 15 minutes before inverting it onto a plate. Brush the remaining sauce overtop, then slice and enjoy!
Notes
Nutrition
I’m a big meatloaf fan and Loved this Chicken Meatloaf! Flavor was excellent and it made the best meatloaf sandwiches the next day. Will definitely be making this again. Your recipes are wonderful and so grateful for your help with dinner Erin!
I’m so glad you liked the meatloaf and have been loving my recipes overall!
Hi
I’m excited to try this recipe. Did you use ground chicken breast 99% or just regular ground chicken (contains more fat)? Does it matter?
Thank you!!
Catherine
I believe just regular ground chicken!
I made this recipe for my husband and myself. And it was just so delicious!
Thanks for sharing 😀
I’m so happy you both liked the meatloaf!
Finally…a great tasting chicken meatloaf recipe! Thanks so much for such a tasty dish! 😊
Woohooo — thanks for the kind words, Debbie!
This was my first time cooking with ground chicken and my family loved this recipe! We will definitely make it again! Thanks!
I’m so happy everyone liked the meatloaf!
We doubled all of the ingredients to make an extra large loaf and it worked out perfectly.
We really liked this recipe, but I think that we are not into cheesy things, because we decided that we’d try it without the cheese next time.
Do you think that anything would need to be substituted (like more breadcrumbs, milk, etc.) to compensate for that?
Thanks Kate! Glad you enjoyed the meatloaf!
Hi Erin! If I remove the parmesan cheese, do you think that I need to sub anything else in the recipe for it?
Hi Kate — I think it should be ok, but it may just be a little more delicate to work with. Let me know how it turns out!
YUMMY – I used one egg one egg white and no sugar added ketchup and low sodium soy. Cooked for 45 only – absolutely delicious.
Thanks so much! Glad you loved the meatloaf!