Juicy, flavorful, and irresistibly tender — this chicken meatloaf is your new go-to dinner when you’re craving comfort with a healthier twist. Unlike the heavier beef versions, this recipe is lighter yet still packed with rich, savory goodness and topped with a tangy-sweet glaze that caramelizes perfectly in the oven. Whether you’re feeding a busy family or planning make-ahead meals, this dish delivers on flavor and convenience.

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Why You’ll Love This Recipe

Quick to prep: Just mix, shape, glaze, and bake — your oven does the rest.
Made with pantry staples: Simple ingredients you likely already have.
Great for meal prep: Freezer-friendly and reheats like a dream.
Lighter than traditional meatloaf: Ground chicken makes this a guilt-free comfort food.
Perfect for weeknights or Sunday dinners: Easy enough for any day, but impressive enough to serve guests.
Incredibly juicy and tender: Thanks to the balance of breadcrumbs, milk, and eggs.
Crowd-pleaser: Even picky eaters will ask for seconds!

This isn’t your average meatloaf. We’ve refined the texture and seasoning for perfect consistency — moist, never mushy, with just the right amount of cheesy, herby, tangy goodness in every bite.

Ingredients Needed

For the Chicken Meatloaf Base:

1 lb ground chicken – lean, but still moist and flavorful
1¼ cups plain breadcrumbs – helps bind and hold moisture
½ cup onion, finely chopped – adds aromatic depth
½ cup Parmesan cheese, shredded – adds saltiness and richness
¼ cup fresh parsley, chopped – for freshness and color
1 tsp kosher salt – enhances all the other flavors
½ tsp garlic powder – for subtle background warmth
¼ tsp ground black pepper – adds a mild kick
½ cup milk – use whole milk or 2% for best texture
2 large eggs, room temperature – binds everything together
2 tbsp tomato paste – gives body and slight acidity
2 tbsp Worcestershire sauce – that savory “umami” punch

For the Sweet-Tangy Glaze:

¾ cup ketchup – classic base for meatloaf glaze
3 tbsp brown sugar – balances acidity with sweetness
1 tbsp Worcestershire sauce – enhances depth and color

Tip: Use fresh parsley for a pop of flavor and vibrant color. Pre-shred your cheese for smoother blending.

How to Make Chicken Meatloaf

Preheat the Oven
Set your oven to 350°F (175°C) and allow it to fully heat. Lightly grease an 8×4-inch loaf pan or line it with parchment for easy cleanup.
Mix the Dry Ingredients
In a medium bowl, combine breadcrumbs, chopped onion, Parmesan, parsley, garlic powder, salt, and black pepper. Stir until everything is evenly distributed — this ensures the seasoning gets into every bite.
Combine with Chicken
Place the ground chicken in a large mixing bowl and crumble it lightly with a fork. Add the dry mixture to the chicken and gently fold to incorporate.
Add the Wet Ingredients
Whisk together milk, eggs, tomato paste, and Worcestershire sauce in a small bowl. Pour this over the chicken mixture. Use your hands or a sturdy spatula to mix gently — don’t overwork the meat, or it’ll become dense.
Prepare the Glaze
In another small bowl, whisk ketchup, brown sugar, and Worcestershire sauce until smooth and glossy. This will caramelize beautifully on top.
Layer & Assemble
Spoon 2–3 tablespoons of the glaze into the bottom of your prepared loaf pan. Add the chicken mixture, pressing it in gently to fill the shape. Smooth the top, then spread the remaining glaze evenly over the surface.
Bake
Bake uncovered for 80–90 minutes. You’ll know it’s done when the internal temperature reaches 165°F, and the glaze has a deep red sheen. Let it rest for 10 minutes before slicing so the juices can redistribute.

Mini-Tip: Place the loaf pan on a baking sheet to catch any overflow during baking.

Serving and Storage Tips

Serving Suggestions:

Slice thick pieces and serve with mashed potatoes, green beans, or roasted carrots.
Make a hearty sandwich the next day using leftovers and crusty bread.
Drizzle with extra ketchup glaze just before serving for extra punch.

Storage & Reheating:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap slices individually and store in a freezer bag for up to 3 months.
Reheat: Microwave individual slices for 1–2 minutes, or warm in a 300°F oven for 10 minutes.

Helpful Notes

Don’t skip the glaze: It seals in moisture and adds flavor to the surface.
Let it rest: Resting the meatloaf after baking is crucial for slicing cleanly.
Make it spicy: Add a dash of hot sauce or red pepper flakes if you like heat.
No breadcrumbs? Use crushed crackers or rolled oats as a binder alternative.
Make it gluten-free: Swap breadcrumbs for almond flour or gluten-free breadcrumbs.

Juicy Chicken Meatloaf with Sweet-Tangy Glaze

This chicken meatloaf is juicy, flavorful, and a lighter twist on the classic comfort food. It’s topped with a caramelized sweet-tangy glaze and perfect for weeknight dinners or make-ahead meals. Packed with herbs, cheese, and pantry staples, it’s guaranteed to please the whole family.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 6 slices

Course: Dinner, LUNCH

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Chicken Meatloaf Base

1 lb ground chicken lean
1.25 cups plain breadcrumbs
0.5 cups onion finely chopped
0.5 cups Parmesan cheese shredded
0.25 cups fresh parsley chopped
1 tsp kosher salt
0.5 tsp garlic powder
0.25 tsp ground black pepper
0.5 cups milk whole or 2%
2 large eggs room temperature
2 tbsp tomato paste
2 tbsp Worcestershire sauce

Sweet-Tangy Glaze

0.75 cups ketchup
3 tbsp brown sugar
1 tbsp Worcestershire sauce

Method

Preheat oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan or line with parchment paper.
In a medium bowl, mix breadcrumbs, onion, Parmesan, parsley, salt, garlic powder, and black pepper.
In a large bowl, gently crumble the ground chicken with a fork. Add the breadcrumb mixture and fold to combine.
In another bowl, whisk milk, eggs, tomato paste, and Worcestershire sauce. Pour over the chicken mixture and mix gently until combined.
In a small bowl, combine ketchup, brown sugar, and Worcestershire sauce for the glaze.
Spoon 2–3 tablespoons of glaze into the bottom of the loaf pan. Add chicken mixture, shape gently, and spread remaining glaze on top.
Bake uncovered for 80–90 minutes or until internal temp reaches 165°F (74°C). Let rest 10 minutes before slicing.

Notes

Use fresh parsley for flavor and color. Don’t skip the glaze — it locks in moisture. To spice it up, add red pepper flakes or hot sauce. Swap breadcrumbs with almond flour or GF crumbs for a gluten-free version.

Conclusion

This chicken meatloaf delivers everything you love about traditional meatloaf but with a healthier twist. It’s juicy, hearty, and topped with an irresistible glaze that’s both sweet and savory. It’s perfect for busy weeknights, family dinners, or meal prep success.

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Frequently Asked Questions (FAQ)

Can I use turkey instead of chicken?

Yes, ground turkey works well as a substitute. Opt for 93% lean to keep the texture moist and not dry.

How do I make this gluten-free?

Use certified gluten-free breadcrumbs or swap them with almond flour or ground oats. Also, double-check your Worcestershire sauce for hidden gluten.

Why is my meatloaf dry?

Overbaking or using very lean chicken can dry it out. Stick to the recipe time and check for 165°F internal temperature — no more, no less.

Can I prep this ahead of time?

Absolutely! Assemble the meatloaf a day in advance, cover, and refrigerate. Bake when ready, adding an extra 5–10 minutes to account for the chilled temperature.

Can I freeze chicken meatloaf?

Yes! Let it cool completely, wrap tightly in foil or plastic, and freeze for up to 3 months. Reheat in the oven for best texture.