Chicken Meatloaf
A twist on a classic comfort recipe, this Chicken Meatloaf is the easiest weeknight dinner recipe! Made with ground chicken instead of beef and with pantry staples, this ground chicken meatloaf is packed with flavour.
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Servings: 6 servings
Ingredients
For the Meatloaf
- 2 pounds ground chicken
- ½ white onion diced
- 1 cup breadcrumbs
- ¼ cup Parmesan cheese grated
- ½ cup milk
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
For the Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1½ tablespoons Worcestershire sauce
Instructions
- Preheat the oven to 350F. Lightly grease a 9x5 loaf pan. Line with parchment paper, leaving about an inch of overhang on both sides. This will help to easily remove the meatloaf from the pan.
- In a large mixing bowl, mix together the ground chicken, onion, breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, salt, basil, oregano, garlic powder, onion powder, pepper, and red pepper flakes.
- Mix up the glaze in a small bowl by whisking together the ketchup, brown sugar, and Worcestershire sauce.
- Spoon a couple of tablespoons of the glaze into the bottom of the pan.
- Add the meat mixture into the prepared pan. Bake in the 350F oven for 45 minutes.
- Brush the glaze over the hot meatloaf.
- Increase the oven temperature to 400F and bake an additional 15 to 20 minutes, or until the meatloaf reaches an internal temperature of 165F.
- Cool 10 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 28g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1051mg | Potassium: 1099mg | Fiber: 2g | Sugar: 12g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 3mg