Forget any dry, bland chicken meatloaf that you might have had before. When done right, chicken meatloaf is moist, flavorful, and packed with savory goodness. This one deserves a spot on your dinner table.
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Meatloaf, this classic comfort food, has been a hearty staple on dinner tables for generations. Let's make it lighter yet equally delicious, and incredibly versatile with this chicken meatloaf recipe.
Using ground chicken that naturally has a mild flavor allows other ingredients to pop. Vegetables, spices, fresh herbs, and even the glaze truly shine, and this is what makes it incredibly adaptable to a wide range of flavor combinations.
Ingredients
Chicken Meatloaf
Ingredients
- 2 pounds ground chicken
- ½ cup shredded carrots about 1-2 small carrots or 1 large
- ½ cup shredded Parmesan cheese
- 1 ½ cup panko bread crumbs
- 3 teaspoons Worcestershire sauce
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon garlic minced (about 1-2 cloves of fresh)
- ½ teaspoon sea salt fine
- ¼ teaspoon fresh black pepper
- 2 large eggs
- ¼ cup milk
- ⅓ cup fresh parsley minced
For the Sauce:
- ½ cup ketchup
- 1 teaspoon brown sugar
- ½ teaspoon Worcestershire sauce
- Fresh shredded mozzarella optional
Instructions
- Preheat the oven to 375°F. Prepare a baking pan by placing a piece of parchment paper on it.
- Make the sauce and set aside.
- Place the ground chicken in a large bowl. Add in the carrots, parmesan cheese and panko. Add in all the seasonings, the oregano, paprika, garlic, salt, and black pepper.
- Mix well with clean hands or spoon.
- Add the 2 eggs, milk, parsley and Worcestershire sauce and mix until they are just combined.
- Form a loaf on the prepared baking sheet. Make sure the loaf is level to ensure even cooking.
- Divide the sauce into two bowls. Spread half the sauce over the top of the meatloaf.
- Bake for 45 to 50 minutes. Apply the other half of the sauce 5 to 10 minutes before the meatloaf is done cooking. Chicken meatloaf is done when the internal temperature is 165°F.
- Take out of the oven, let rest for 10 minutes. Top with more chopped parsley, slice and serve.
Nutrition
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Your questions answered: FAQs
Using a meat thermometer, insert it in the middle of the loaf. The temperature should be 165°F.
Swap out regular or gluten-free bread crumbs instead panko
Use 1 Tablespoon of dried parsley in place of ⅓ cup fresh parsley.
Add a layer of your favorite shredded cheese 5 to 10 minutes before it’s done. This later makes a fantastic meatloaf sandwich.
Swap out the red sauce for barbecue sauce with a drizzle of maple syrup for a tangy yet sweet sauce.
Use ground turkey in place of ground chicken.
Leftover chicken meatloaf tastes so good the next day. You can use it to top your luncheon salad or serve it on Ciabatta rolls or other bread for a sandwich. We like to add cheese, lettuce and tomato.
Amira's tips
- It is best to keep the chicken in your refrigerator until you’re ready to cook. If the chicken stays out on your counter too long, not only is it in danger of getting too warm but it will also make the chicken soft and be unable to hold its shape when shaping it into a loaf.
- You can use pre-packaged shredded carrots, however, I suggest running a knife over them on a cutting board to make them smaller. The carrots should be minced or finely shredded before adding to the meatloaf.
- Split the sauce into two containers before putting it on the meatloaf to avoid cross-contamination.
- The sauce can easily be doubled if your family enjoys more sauce.
- When forming the chicken meatloaf on a baking sheet, it’s important to try to make the loaf as level as possible to ensure even cooking throughout.
- If you don’t have parchment paper for your baking sheet, you can line a baking sheet with tin foil and spray it with non-stick spray before putting the meatloaf on it.
How to store, freeze and reheat meatloaf
Refrigerate - Chicken meatloaf should be wrapped in plastic wrap and stored in your refrigerator for up to 3 days.
Freeze - Yes, this can be cooled completely and then wrapped in plastic wrap and foil. Place in an airtight container in your freezer for up to three months. We like to freeze individual pieces and take out and reheat them in the microwave for a quick dinner.
Reheat- If frozen, let it thaw in the fridge overnight, then reheat in a 300°F oven until thoroughly heated. You can also reheat individual portions in the microwave.
Serving suggestions
This meatloaf, like any other meatloaf, pairs well with a variety of classics. This Instant Pot mashed potatoes recipe, Gouda mac and cheese, and Broccoli pasta are among our favorites.
For a lighter meal, you can pair it with roasted vegetables, air fryer asparagus or broccoli.
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I was not brought up on a variety of meatloaves. Instead, Kofta was our favorite. My kids, though, love anything meatloaf, with this classic meatloaf being their favorite.
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