This easy Chicken Meatloaf is tender, flavorful, and moist with onion, garlic, Parmesan cheese, and a three-ingredient tomato glaze. Lower in fat than a traditional beef meatloaf but greater in flavor, this will quickly become your favorite meatloaf recipe.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Breadcrumbs: I generally use Panko breadcrumbs in all my meatloaf recipes, but you can use regular, Italian, or homemade
- Milk: whole or 2%
- Ground chicken: Use a mix of ground white and dark meat so the meatloaf stays moist. If you use only ground chicken breast, add ¼ cup mayo to keep the loaf juicy.
- Fresh or dried herbs: Use fresh or dried thyme, sage, rosemary, parsley, oregano, or marjoram.
- Parmesan cheese: Use freshly grated Parmesan for the best flavor.
How To Make Chicken Meatloaf
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Sauté the onions and garlic in a little olive oil.
- Combine the breadcrumbs and milk in a small bowl; this is known as a panade. Let it rest for 5-10 minutes. Then fluff with a fork.
- In a large bowl, combine the onion mixture, breadcrumb mixture, ground chicken, eggs, Parmesan cheese, Worcestershire sauce, thyme, marjoram, salt, and black pepper.
- Shape the mixture into a loaf on a parchment-covered baking sheet. Bake for about 30-40 minutes.
- While the meatloaf is baking, whisk the ketchup, apple cider vinegar, and brown sugar in a small bowl.
- Spread the glaze over the meatloaf and bake for another 20-30 minutes.
Cook’s Top Tips
- Don’t skip mixing the breadcrumbs and milk. This helps make the meatloaf moist, flavorful, and tender.
- Handle the meatloaf gently when mixing. When shaping the meatloaf, make it more dome-shaped. You do not want it so thick that it does not cook all the way through.
- This meatloaf is done when the internal temperature reaches 165°. Use an instant-read meat thermometer inserted in the center of the thickest part.
- Let the meatloaf rest for about 10 minutes before slicing; this allows the meatloaf to firm up and for the juices to redistribute.
Perfect Pairings
- Salad: hearts of palm salad, Greek potato salad, or deviled egg pasta salad.
- Potatoes: cheesy mashed potatoes, homemade mashed potatoes, or pan fried potatoes.
- Vegetables: air fryer asparagus, creamed spinach, or Mexican street corn salad.
Chicken Meatloaf
This easy Chicken Meatloaf is tender and flavorful, with onion, garlic, Parmesan cheese, and a three-ingredient glaze.
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Servings: 6 servings
Calories: 377kcal
Ingredients
Chicken Meatloaf
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- ¾ cup Panko breadcrumbs
- ½ cup milk
- 2 lbs ground chicken
- 2 large eggs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Sweet Tomato Glaze
- ¾ cup ketchup
- ½ tablespoon apple cider vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F. Cover a large baking sheet with parchment paper.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft and fragrant. Reduce the heat to low, add the garlic, and cook, stirring, for 1 minute.
- Combine the breadcrumbs and milk in a small bowl. Let it rest for 5-10 minutes. Then fluff with a fork.
- In a large bowl, combine the onion mixture, breadcrumb mixture, ground chicken, eggs, Parmesan cheese, Worcestershire sauce, thyme, marjoram, salt, and black pepper.
- Shape the mixture into a dome on the prepared baking sheet. Bake for 30-35 minutes.
- While the meatloaf is baking, whisk the ketchup, apple cider vinegar, and brown sugar in a small bowl.
- Spread the glaze over the meatloaf and bake for another 20-25 minutes or until the internal temperature reaches 165°F. Cover the meatloaf loosely with aluminum foil and let it rest for 5-10 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a little fat for crispy edges, or in the oven at low heat, wrapped in an aluminum-foil tent.
Nutrition
Calories: 377kcal | Carbohydrates: 22g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 946mg | Potassium: 1017mg | Fiber: 1g | Sugar: 13g | Vitamin A: 339IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg
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