Chicken Meatloaf

A sliced meatloaf topped with ketchup glaze and garnished with chopped parsley sits on a white plate, with a serving utensil in the background.

This easy Chicken Meatloaf is incredibly juicy, packed with flavor, and made with simple ingredients you already have on hand. It comes together fast, bakes up tender (never dry!), and is the perfect lighter comfort food for busy weeknights. If you’ve ever struggled with bland or crumbly chicken meatloaf, this recipe fixes that!

Course Main Course

Cuisine American

Keyword chicken meatloaf

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 305

Author Gayle Bialas

Equipment

Ingredients

2 pounds ground chicken
1 cup Italian breadcrumbs
½ cup grated parmesan cheese
3 tablespoons milk, any kind (I used 2%)
2 large eggs
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper

Glaze:

½ cup ketchup
2 tablespoons packed light brown sugar

Instructions

Preheat the oven to 375℉. Line a medium baking sheet with parchment or aluminum foil and lightly grease with cooking spray. Set aside.
In a large mixing bowl, add the ground chicken, breadcrumbs, parmesan cheese, milk, eggs, ketchup, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper, Using your hands or a spoon, mix well until everything is just combined. Be careful not to overmix, as that will result in a tough texture.
Place the chicken mixture onto the center of the pan and shape into a loaf. Make sure it is even in size and not too thick, as then it will take longer to cook. Set aside.
To make the glaze: in a small bowl, add the ketchup and brown sugar and whisk well to combine. Spread evenly over the top of the loaf.
Bake for 40-45 minutes, or until the loaf is browned and the internal temperature reaches 165℉. Let rest for 10 minutes before slicing (this will help the meat to not crumble and stay firm once sliced).

Notes

Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
See my tips and tricks for making this Chicken Meatloaf above the recipe box.

Nutrition