This Ground Chicken Meatloaf transforms lean chicken into a moist, flavorful comfort classic. A clever panade and grated vegetables ensure tenderness, while a sweet-tangy glaze caramelizes into a sticky masterpiece. It’s a lighter, elegant take perfect for weeknights or Sunday supper.
Nothing beats a great Ground Chicken Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Ground Chicken Meatloaf
- Incredibly moist: A panade and grated veggies lock in moisture.
- Sweet-tangy glaze: Caramelizes into a glossy, sticky crust.
- Lighter classic: Lean ground chicken offers cozy comfort.
- Versatile leftovers: Great hot, in sandwiches, or pan-fried.
Ingredients & Tools
- 1 lb (450 g) ground chicken (a mix of dark and light meat is ideal for flavor)
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup yellow onion, finely grated or minced
- 1/2 cup carrot, finely grated
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a box grater for the vegetables, and an instant-read thermometer.
Notes: Don’t skip grating the onion and carrot—it disperses moisture evenly and prevents crunchy bits.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 22 g |
| Fat: | 10 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Why grate the vegetables? Finely grating the onion and carrot is non-negotiable for the best texture. It allows them to practically dissolve into the meat mixture during cooking, providing moisture and subtle sweetness without any detectable bits.
- Can I use a different type of breadcrumb? Panko is preferred for its light, airy texture that doesn’t compact too much. If you must substitute, use fresh breadcrumbs over dense, fine, dry ones to avoid a heavy, dense loaf.
- What’s the deal with the panade? The combination of panko and milk (the panade) is your insurance policy against dryness. It creates a paste that binds the meat and keeps everything incredibly tender. Don’t rush this step—let it sit for a minute to absorb the milk fully.
- Is an instant-read thermometer really necessary? Honestly, yes. With poultry, you want to be sure it’s cooked through to 165°F (74°C) for food safety. Guessing can lead to an overdone, dry meatloaf. A thermometer takes the guesswork out and guarantees perfect results.
How to Make Ground Chicken Meatloaf
Step 1: Create the Flavor Base. In your large mixing bowl, combine the panko breadcrumbs and milk. Stir it together and let it sit for about 3-5 minutes. You’ll notice it forms a thick, pasty mixture—this is your panade, and it’s the secret to a tender loaf. Now, add the grated onion, grated carrot, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Mix everything together until it’s a uniform, fragrant paste.
Step 2: Gently Combine with the Chicken. Add the ground chicken and the lightly beaten egg to the bowl. Now, here’s the crucial part: use your hands to mix it. It might feel a little messy, but it’s the best way to incorporate everything evenly without overworking the meat. Mix just until you no longer see streaks of the breadcrumb mixture or egg. Overmixing is the enemy of tenderness—it makes the proteins tight and the final texture tough.
Step 3: Shape and Prepare for Baking. Preheat your oven to 375°F (190°C). Lightly grease your 9×5-inch loaf pan. Transfer the meat mixture to the pan and use your hands or a spatula to press it in evenly, smoothing out the top. You don’t want to pack it down too firmly—just a gentle press to create a level surface. Place the pan on a baking sheet; this catches any potential drips and makes it easier to handle.
Step 4: Make the Glaze and Apply the First Coat. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar adds a lovely tang that cuts through the sweetness. Reserve about two tablespoons of this glaze for later. Using a spoon or a pastry brush, spread the remaining glaze evenly over the top of the unbaked meatloaf, covering it from edge to edge. This first layer will bake in and create a beautiful flavor foundation.
Step 5: Bake to Perfection. Place the meatloaf (on its baking sheet) into the preheated oven. Bake for 30 minutes. After 30 minutes, carefully remove it from the oven—you’ll notice the glaze has set and darkened slightly. Spread the reserved two tablespoons of glaze over the top. This second application gives it that extra glossy, restaurant-quality finish. Return it to the oven and continue baking for another 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf reads 165°F (74°C).
Step 6: The All-Important Rest. Once done, take the meatloaf out of the oven. Do not slice it immediately! Let it rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it right away, all those precious juices will run out, leaving you with a drier result. This patience is rewarded with the most succulent slices.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap slices or whole loaf well and freeze for up to 3 months.
- Reviving: Reheat covered in a 300°F oven or pan-fry slices until warm.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A simple, crisp-tender side that adds a fresh, nutty counterpoint to the rich, savory flavors of the loaf.
- Buttery Cornbread Muffins — A little sweet, a little savory, and wonderfully crumbly. They’re fantastic for making mini meatloaf sandwiches right on your plate.
Drinks
- A Light-Bodied Pinot Noir — The bright red fruit notes and mild earthiness complement the savory chicken and sweet glaze without overpowering the dish.
- Sparkling Apple Cider — The effervescence and subtle sweetness are a delightful, family-friendly pairing that cleanses the palate between bites.
- An Amber Ale — The caramel and toasty malt flavors in the beer mirror the notes in the glaze, creating a harmonious and satisfying match.
Something Sweet
- Warm Apple Crumble — You’ve already got the cozy vibes going, so lean into it. The spiced, tender apples and crunchy oat topping feel like a natural, comforting progression.
- Classic Rice Pudding — Simple, creamy, and not too heavy. The gentle cinnamon flavor is a lovely, soothing end to the meal.
- Dark Chocolate Brownie — For a truly decadent finish, a fudgy brownie provides a rich, chocolatey contrast that everyone will adore.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you aggressively mix and squeeze the ground chicken, you develop the proteins too much, resulting in a tight, rubbery, and dense texture. Mix gently and just until combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven causes all the steam and juices to escape, leaving you with a crumbly, dry slice. Let it reabsorb those juices for the perfect texture.
- Mistake: Using only breast meat. Ground chicken breast is extremely lean and can easily become dry and chalky. Using a mix of dark and light meat, or even all thigh meat, provides more fat and flavor for a far superior result.
- Mistake: Not testing for doneness with a thermometer. Poking it with a knife or judging by color alone is unreliable. Undercooked poultry is a safety risk, and overcooking ruins the texture. A thermometer is your best friend here.
Expert Tips
- Tip: Grate your vegetables directly over the bowl. This catches all the precious juices from the onion and carrot, ensuring every last drop of flavor and moisture makes it into your meatloaf. A little goes a long way!
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. After resting, you can use the “handles” to lift the entire meatloaf out for easy slicing and a beautiful presentation without it sticking to the pan.
- Tip: For a caramelized crust all over, try a free-form loaf. Instead of a pan, shape the mixture into a loaf directly on a parchment-lined baking sheet. This exposes more surface area to the oven’s heat, giving you more of that delicious glazed crust.
- Tip: Make a double batch for meal prep. This meatloaf reheats beautifully and makes fantastic sandwiches. Slice the cooled loaf, wrap portions individually, and freeze for up to 3 months for a ready-made delicious dinner.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes while your oven preheats, then bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
What can I use instead of panko?
If you’re in a pinch, you can use an equal amount of fresh breadcrumbs made from stale bread. Avoid the fine, sandy store-bought dry breadcrumbs as they can make the loaf too dense. Another great gluten-free option is rolled oats—just pulse them in a food processor a few times until they resemble coarse breadcrumbs.
My meatloaf is always too wet in the pan. What am I doing wrong?
This is usually due to the vegetables releasing their liquid. Grating them helps, but also make sure you’re not adding any extra liquid beyond what’s in the recipe. Using a leaner grind of chicken can also contribute. Resting the meatloaf after baking is crucial, as it allows the structure to firm up. Using the parchment sling method to lift it out of the pan also solves this presentation issue.
Can I freeze the cooked meatloaf?
Yes, it freezes wonderfully! Let the cooked meatloaf cool completely, then slice it or leave it whole. Wrap it tightly in plastic wrap and then in foil, or place it in a heavy-duty freezer bag, pressing out all the air. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in a 300°F (150°C) oven until warm.
Is there a way to make this gluten-free?
Easily! Just swap the panko breadcrumbs for an equal amount of certified gluten-free panko or gluten-free rolled oats (pulsed in a food processor). Also, double-check that your Worcestershire sauce is a gluten-free brand, as some traditional versions contain malt vinegar derived from barley.
Ground Chicken Meatloaf
Make the best Ground Chicken Meatloaf with this easy recipe. It's moist, flavorful, and topped with a sweet-tangy glaze. Get the step-by-step guide now!
Ingredients
For the Meatloaf
-
1 lb ground chicken (450 g, a mix of dark and light meat is ideal for flavor)
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1/2 cup yellow onion (finely grated or minced)
-
1/2 cup carrot (finely grated)
-
2 cloves garlic (minced)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp dried thyme
-
1/2 tsp smoked paprika
-
1 1/4 tsp kosher salt
-
1/2 tsp black pepper (freshly ground)
For the Glaze
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
In your large mixing bowl, combine the panko breadcrumbs and milk. Stir it together and let it sit for about 3-5 minutes. You’ll notice it forms a thick, pasty mixture—this is your panade, and it’s the secret to a tender loaf. Now, add the grated onion, grated carrot, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Mix everything together until it’s a uniform, fragrant paste.01
-
Add the ground chicken and the lightly beaten egg to the bowl. Now, here’s the crucial part: use your hands to mix it. It might feel a little messy, but it’s the best way to incorporate everything evenly without overworking the meat. Mix just until you no longer see streaks of the breadcrumb mixture or egg. Overmixing is the enemy of tenderness—it makes the proteins tight and the final texture tough.02
-
Preheat your oven to 375°F (190°C). Lightly grease your 9x5-inch loaf pan. Transfer the meat mixture to the pan and use your hands or a spatula to press it in evenly, smoothing out the top. You don't want to pack it down too firmly—just a gentle press to create a level surface. Place the pan on a baking sheet; this catches any potential drips and makes it easier to handle.03
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar adds a lovely tang that cuts through the sweetness. Reserve about two tablespoons of this glaze for later. Using a spoon or a pastry brush, spread the remaining glaze evenly over the top of the unbaked meatloaf, covering it from edge to edge. This first layer will bake in and create a beautiful flavor foundation.04
-
Place the meatloaf (on its baking sheet) into the preheated oven. Bake for 30 minutes. After 30 minutes, carefully remove it from the oven—you’ll notice the glaze has set and darkened slightly. Spread the reserved two tablespoons of glaze over the top. This second application gives it that extra glossy, restaurant-quality finish. Return it to the oven and continue baking for another 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf reads 165°F (74°C).05
-
Once done, take the meatloaf out of the oven. Do not slice it immediately! Let it rest in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf. If you cut into it right away, all those precious juices will run out, leaving you with a drier result. This patience is rewarded with the most succulent slices.06
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