Chicken Meatloaf

This easy Chicken Meatloaf is tender and flavorful, with onion, garlic, Parmesan cheese, and a three-ingredient glaze.

Course chicken, chicken/dinner, dinner

Cuisine American

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 377kcal

Author Beth Pierce

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.

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