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Chicken Meatloaf

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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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
 

  1. Preheat oven to 350°F (175°C). Lightly grease an 8x4-inch loaf pan or line with parchment paper.
  2. In a medium bowl, mix breadcrumbs, onion, Parmesan, parsley, salt, garlic powder, and black pepper.
  3. In a large bowl, gently crumble the ground chicken with a fork. Add the breadcrumb mixture and fold to combine.
  4. In another bowl, whisk milk, eggs, tomato paste, and Worcestershire sauce. Pour over the chicken mixture and mix gently until combined.
  5. In a small bowl, combine ketchup, brown sugar, and Worcestershire sauce for the glaze.
  6. Spoon 2–3 tablespoons of glaze into the bottom of the loaf pan. Add chicken mixture, shape gently, and spread remaining glaze on top.
  7. 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.