Chicken Meatloaf
This easy chicken meatloaf is the perfect weeknight dinner! Made with juicy ground chicken and topped with an irresistible BBQ ketchup glaze, this recipe is sure to become a family favorite.
Ingredients
Chicken Meatloaf
- 2 lbs ground chicken
- 2 large eggs
- 2 teaspoons dried parsley
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup milk preferably whole or 2%
- 2 ½ teaspoons Worcestershire sauce
- ¼ cup ketchup
- ½ cup panko breadcrumbs
Meatloaf Sauce
- ¼ cup ketchup
- ¼ cup BBQ sauce
- 2 tablespoons packed light brown sugar
Instructions
- Preheat the oven to 375°F. Spray a loaf pan or 8x8-inch pan with non-stick cooking spray. Add the ground chicken, eggs, parsley, salt, garlic powder, onion powder, milk, Worchestershire sauce, ketchup, and panko breadcrumbs to a large mixing bowl.
- Mix the meatloaf ingredients with a wooden spoon or silicone spatula until combined.
- Pour the meatloaf mixture into the prepared baking dish. Set aside.
- Combine the ketchup, BBQ sauce, and light brown sugar in a small mixing bowl. Whisk until smooth.
- Pour the meatloaf sauce evenly over the meatloaf.
- Bake the meatloaf for 50-60 minutes, or until a thermometer inserted into the center of the meatloaf reads 165°F and the juices bubble around the side of the pan. Let the meat rest at room temperature for 5-10 minutes before serving.
Notes
Storage Directions
- Refrigeration: Leftover chicken meatloaf will keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooled chicken meatloaf tightly in plastic wrap, then aluminum foil before freezing for up to 3 months. Alternatively, you can wrap individual slices in foil and store them in a large freezer bag. Thaw the frozen meatloaf overnight in the refrigerator before reheating.
- Reheating: Add 1-2 tablespoons of broth to the meatloaf to prevent it from drying out, then reheat in a 250°F oven for 25-30 minutes until heated through.
- Don’t overmix the meat. Overmixing the meatloaf will cause it to become tough when it cooks.
- Add more milk as needed. If the batter is too thick, add more milk in small increments until it becomes easier to work with.
- Don’t skip the resting step. It’s important for the meatloaf to rest before serving so that the juices can redistribute, making it more juicy and flavorful. If you’re worried about the meatloaf losing heat, you can cover it with aluminum foil or a dish towel.
Nutrition
Calories: 239kcalCarbohydrates: 14gProtein: 22gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 138mgSodium: 666mgPotassium: 703mgFiber: 0.4gSugar: 10gVitamin A: 158IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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