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This easy ground chicken meatloaf is a healthier spin on a classic recipe. We used ground chicken in place of the ground beef for a lighter, but still very flavorful, meatloaf, then finished it with a quick tangy tomato glaze.
You are going to love this Ground Chicken Meatloaf Recipe! We used ground chicken in place of the ground beef for a leaner, lighter meatloaf that the whole family will go crazy for!
We made this meatloaf recipe similar to this turkey meatloaf, except we made it with a combination of light and dark meat ground chicken. It resulted in this moist, protein-rich, flavor packed meatloaf that was so good we have made it many times!
Don’t be worried that the use of chicken in this meatloaf will make it turn out dry. The additions of ingredients like Worcestershire sauce, ketchup, mustard, and olive oil help the chicken stay nice and moist as it cooks. Along with the proper temperature and cook time. It is so good!
Why you’ll love this chicken meatloaf recipe:
- Easy to make with only a few simple ingredients, this meatloaf is quick to prepare —let the oven do the rest!
- Healthy – loaded with protein and fiber, and leaner than traditional meatloaf, but still has all the flavor.
- Versatile – you can easily make it gluten-free or dairy-free
- Flavor-packed – this is the best flavor-packed meatloaf! The tomato glaze takes it to a whole new level of deliciousness.
Jump to:
- Why you’ll love this chicken meatloaf recipe:
- Ground Chicken Meatloaf Ingredients and Substitutions
- Recommended Kitchen Tools
- How To Make Ground Chicken Meatloaf
- Top Tip
- How long should you cook chicken meatloaf?
- What Ingredients keep meatloaf from falling apart?
- Expert Tips For The Best Results
- Make it ahead
- Can you cook chicken meatloaf in the air fryer?
- Do you need to add milk to meatloaf for moistness?
- Serving suggestions
- How to Store and Reheat Chicken Meatloaf
- More Healthy Meatloaf Recipes
- Healthy Ground Chicken Meatloaf
Ground Chicken Meatloaf Ingredients and Substitutions
You only need a few simple ingredients to make this ground chicken meatloaf. Here is what you’ll need:
- Ground Chicken – I recommend a combination of white and dark meat ground chicken. Pre-ground, store-bought chicken will work great, but we found that grinding our own chicken breast and chicken thighs in the food processor yielded much tastier results. Note: Canned precooked chicken will not work in this recipe.
- Onion – just ½ of a white or yellow onion to add a little zippy flavor to the meatloaf.
- Breadcrumbs – I use seasoned panko breadcrumbs, but any breadcrumbs will work, even gluten-free!
- Egg – one large egg to help bind all of the ingredients together nicely.
- Parmesan cheese – this adds a nice creamy, salty element to this recipe. You can certainly just use more breadcrumbs, almond flour, or dairy-free parmesan cheese if you need to keep this recipe dairy-free.
- Olive oil – extra virgin olive oil or avocado oil helps the edges of the meatloaf become wonderfully golden and crispy.
- Ketchup – for a nice tomato flavor or you can use tomato paste.
- Dijon mustard – an essential combination with the ketchup that adds this layer of flavor that is amazing!
- Garlic paste – I love garlic paste since there is no peeling or chopping, but fresh garlic also works fine.
- Worcestershire sauce – to help elevate that meaty umami flavor.
- Tomato glaze – ketchup, chili sauce, worcestershire sauce, maple syrup.
- Salt and pepper are used to enhance the flavors of the other ingredients.
Recommended Kitchen Tools
- Baking sheet + parchment paper
- Knife + cutting board
- Mixing bowls
- Measuring cups + Measuring Spoons
- Rubber spatula
How To Make Ground Chicken Meatloaf
Here is a summary of the step-by-step process for making this ground chicken meatloaf. Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card at the bottom of this post.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Add the ground chicken, egg, parmesan cheese, breadcrumbs, garlic paste, onion, olive oil, ketchup, mustard, Worcestershire sauce, salt, and pepper to a large bowl.
Mix the ingredients until fully combined. I like to use my hands or a fork to do this.
Form the mixture into a 10×6-inch loaf that is 2-3 inches in thickness on a lined baking sheet and bake it in a preheated oven for 40-45 minutes.
Combine ketchup, chili sauce, maple syrup, and Worcestershire sauce in a small bowl to form the zesty tomato glaze.
Spread the glaze evenly over the meatloaf, then return it to the oven for a few minutes to get the edges and top crispy and golden.
Let the meatloaf rest for a few minutes, then slice and serve it!
Top Tip
Make sure you don’t overmix the meatloaf mixture, or it could dry out. The key is to gently mix everything using your hands or a fork until fully combined but not overmixed. The key to moist and flavorful meatloaf!
How long should you cook chicken meatloaf?
The cook time for any meatloaf will depend on the type of ground meat you use as well as how you form it. For chicken meatloaf that is formed into a loaf that is about 10 inches long, 6 inches wide, and about 2-3 inches in thickness, it will take around 45-60 minutes to fully cook. Note: ovens vary, and so do cook times, so I recommend checking the meatloaf at around 40 minutes with a meat thermometer, then continue cooking it until it reaches 165°F.
What Ingredients keep meatloaf from falling apart?
The addition of the egg and breadcrumbs helps bind the meatloaf together, which allows it to keep its shape as it cooks.
Expert Tips For The Best Results
- Use a combination of white and dark meat for the ground chicken for the tastiest results. Note: Most butchers will grind the meat for you if you ask.
- Mix it well – I like to mix meatloaf with my hands to ensure everything gets mixed well. A fork works well too!
- Form the meatloaf into a 10-inch long, 6-inch wide, 2-3 inch thick loaf for those nice thick beautiful slices once it’s cooked.
- Use the ingredients as noted in this recipe – this meatloaf recipe with ground chicken was created with these specific ingredients for the best results.
- Let it rest – allow the meatloaf to rest for at least 10 minutes after it its done cooking. This allows the juices to redistribute in the meat and makes it easier to cut into even slices.
Make it ahead
To make this meatloaf recipe ahead of time, mix up the meatloaf mixture in a bowl, cover it with plastic wrap, and allow if to sit in the refrigerator overnight for even more added flavor. Then form and bake it as directed in the recipe.
Can you cook chicken meatloaf in the air fryer?
While I have not tested this recipe in the air fryer, I have made turkey meatloaf in the air fryer, so I believe this meatloaf will also work well. Cook it at 350°F for about 15 minutes, add the tomato glaze, increase the temperature to 400°F, and cook it for about 4-5 more minutes.
Do you need to add milk to meatloaf for moistness?
I waver a bit on using milk in meatloaf recipes. I think it is up to you. Traditionally, milk is used to soak up the breadcrumbs, but in this recipe, I did not feel like it was needed due to the combination of ingredients that keep the chicken nice and moist.
Serving suggestions
We love to serve any meatloaf recipe with green beans, a green mixed salad, or roasted carrots. You can also add some cooked rice or potatoes to bulk up the meal even more! Here are some more healthy side dishes to serve with it:
- Ranch Roasted Carrots
- House salad
- Crispy smashed potatoes
- Mashed sweet potatoes
- Air Fryer Asparagus
- Kale Quinoa Salad
How to Store and Reheat Chicken Meatloaf
Leftover Ground Chicken Meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or the air fryer at 330°F until heated through.
More Healthy Meatloaf Recipes
Did you try this ground chicken meatloaf recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Healthy Ground Chicken Meatloaf
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servinga 1x
- Diet: Low Fat
Description
This easy ground chicken meatloaf is a healthier spin on a classic recipe. We swapped the traditional ground beef with ground chicken, and the results were amazing! We finished the meatloaf with a zesty tomato glaze that adds so much flavor.
Ingredients
- 1.3lbs ground chicken
- 1 large egg
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic paste
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the tomato glaze
- ¼ cup ketchup
- 1 tablespoon chili sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon maple syrup or honey
Instructions
- Preheat the oven to 350°F and line a medium-sized baking pan with parchment paper.
- In a large mixing bowl, combine the ground chicken, egg, olive oil, onion, breadcrumbs, parmesan cheese, and ketchup. dijon mustard, Worcestershire sauce, garlic paste, salt, and pepper, and mix well to combine. I like to use my hands to do this.
- Transfer the chicken meatloaf mixture to the lined baking pan and form it into a 10×6 loaf in the center of the pan. Place the meatloaf onto the middle rack of the preheated oven and bake for 40-45 minutes.
- Make the tomato glaze: In a small bowl, combine the ketchup, chili sauce, Worcestershire sauce, and maple syrup.
- Once the meatloaf is ready, remove it from the oven, increase the oven temperature to 400°F, and spread the tomato glaze evenly over the entire loaf.
- Return the meatloaf to the oven and cook it for 7-10 more minutes. Then remove it and let it rest for at least 10 minutes before you slice and serve it.
Notes
- Use a combination of white and dark chicken meat if possible for the best results.
- Use your hands to mix the meatloaf mixture and make sure not to overmix.
- Use a meat thermometer to check the doneness of the meatloaf. Once it reaches 165°F, it is done.
- Don’t skip the tomato glaze since it adds a nice finish to this meatloaf recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the air fryer or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: American
I am uncertain if you want the meatloaf cooked to 165° before adding the glaze. If so, it seems that it would get over cooked/dried out when cooking at 400° for the additional 7 to 10 minutes after adding the glaze. Thank you!
Hi Becca, if you are worried about it overcooking then you can cook it until it reaches 160°F then add the glaze and cook it for another 7-10 minutes or until it reaches 165°F. I had no issue with it overcooking.
This is really good! I found that it did not take this long to bake when I had spread the meat out to 10 x 6 size. It also makes a great cold meatloaf sandwich!
Thank you Becca! I am so glad you liked it!