A crowd-pleaser great for any occasion, this juicy chicken meatloaf with homemade sweet and tangy sauce is a fresh take on classic comfort food. It’s easy to make, family-friendly, and so tasty!
If you’re tired of the same old chicken recipes, look no further than this chicken meatloaf! It’s a delicious twist on a classic favorite, being a lighter option than traditional meatloaf while sacrificing none of the heartiness and mouth-watering flavor.
This meatloaf with ground chicken not only tastes amazing, but is super easy to whip up with simple ingredients, minimal equipment, and only a few minutes of prep work. So, whether it’s a casual weeknight, family gathering, potluck, or holiday dinner, this dish is a great way to please a crowd without spending hours in the kitchen.
If you enjoy this recipe for chicken meatloaf and want more fun ways to spice up your chicken dinners, then you’ll also love my Healthy Orange Marmalade Chicken, Peanut Butter Chicken Curry, and BBQ Chicken Flatbreads!
Ingredients
Chicken Meatloaf
- Ground Chicken: Ground chicken makes this recipe a lighter option than traditional meatloaf, but be sure to avoid extra-lean chicken as some fat is necessary to keep the meatloaf moist.
- Eggs: Act as a binder to help hold the chicken loaf together.
- Seasonings: Dried parsley, sea salt, garlic powder, and onion powder add a delicious burst of savory flavor while keeping prep work to a minimum.
- Panko Breadcrumbs: Give body to the meatloaf and help absorb excess moisture.
- Milk: Milk helps hydrate the breadcrumbs so that they don’t absorb too much of the moisture from the meat. For the best chicken meatloaf recipe, I recommend using whole or 2% milk, as the higher fat content will help keep it moist and tender.
- Worcestershire Sauce: Infuses the meatloaf with a delicious umami flavor.
- Ketchup: A bit of ketchup in the meatloaf adds a light sweetness and tang that perfectly balances out the savory flavors. You can also use tomato paste here for a slightly deeper flavor that’s not as sweet.
Sauce
- Ketchup: Forms the base for the sweet and tangy glaze.
- Barbecue Sauce: Adds a smoky flavor to complement the ketchup. If you prefer BBQ sauce over ketchup or vice versa, see my notes below on making adjustments to the glaze.
- Light brown sugar: Enhances the sweetness of the glaze and helps it achieve a thicker texture as it carmelizes in the oven.
How to Make Chicken Meatloaf
Step 1: Make the meatloaf mixture.
Preheat the oven to 375°F and coat a loaf pan or 8x8-inch baking pan with non-stick cooking spray. Add the ground chicken, eggs, parsley, salt, garlic powder, onion powder, milk, Worcestershire sauce, ketchup, and panko breadcrumbs to a large mixing bowl, then mix with a wooden spoon or silicone spatula until combined.
Step 2: Make the glaze
In a small mixing bowl, combine the ketchup, BBQ sauce, and light brown sugar and whisk until smooth.
Step 3: Assemble the meatloaf.
Transfer the meatloaf mixture to the prepared baking dish, leveling it with a spatula as needed. Avoid packing it in too firmly, as this can result in tough meatloaf. Then, pour the glaze in an even layer over the top.
Step 4: Bake
Bake the meatloaf for 50-60 minutes, or until a thermometer inserted into the center of the meatloaf reads 165°F and the juices have started to bubble around the side of the pan.
Step 5: Rest and Serve.
Let the meatloaf rest at room temperature for 5-10 minutes, then slice and enjoy!
Recipe Pro-Tips
- Don’t overmix the meat. Overmixing the meatloaf will cause it to become tough when it cooks.
- Add more milk as needed. If the batter is too thick, add more milk in small increments until it becomes easier to work with.
- Don’t skip the resting step. It’s important for the meatloaf to rest before serving so that the juices can redistribute, making it more juicy and flavorful. If you’re worried about the meatloaf losing heat, you can cover it with aluminum foil or a dish towel.
Recipe Variations
- Turkey Meatloaf: Ground turkey can be used 1:1 in place of the ground chicken in this recipe for a delicious turkey meatloaf.
- Cheesy Chicken Meatloaf: Add ½ to ¾ cup freshly grated parmesan or sharp cheddar to the meatloaf mixture before adding it to the baking pan. Avoid using pre-shredded cheese, as the added coating will prevent it from melting properly.
- Add veggies: Whether you want to increase the nutritional value, save time on sides, or need to be sneaky for picky eaters, this chicken meatloaf recipe is a great way to get some extra veggies in. Just make sure the pieces are small enough that they won’t disrupt the cooking process – some good options include grated carrots, chopped celery, and chopped spinach.
- Gluten-Free: Replace the panko breadcrumbs with gluten-free panko crumbs or crushed plain gluten-free crackers. The remaining ingredients should be naturally gluten-free, but always double-check labels to be sure.
Adjusting the Meatloaf Sauce
Feel free to play around with the ratio of ketchup and barbecue sauce in this chicken loaf recipe according to your tastes – I personally prefer the combination of the two, but you can use all ketchup or all BBQ sauce with the brown sugar if you like. Using just ketchup will result in a sweeter and tangier glaze, while using just BBQ sauce will be more savory and smoky.
Making Chicken Meatloaf Muffins
To make meatloaf muffins, prepare a cupcake tray or muffin tin with non-stick spray and preheat the oven to 375°F. Scoop ½ cup of the meatloaf mixture into each tin, then spread 1-2 teaspoons of the meatloaf sauce on top. You may need to make extra sauce for this option. Bake for 20-25 minutes, or until cooked through and a meat thermometer reads 165°F through the middle of the muffins.
Serving Suggestions
This chicken meatloaf pairs great with almost any side, but I personally love to serve it with my Greek Yogurt Mac & Cheese, No-Yeast Dinner Rolls, and Air Fryer Zucchini or Frozen Broccoli!
Storage Directions
- Refrigeration: Leftover chicken meatloaf will keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooled chicken meatloaf tightly in plastic wrap, then aluminum foil before freezing for up to 3 months. Alternatively, you can wrap individual slices in foil and store them in a large freezer bag. Thaw the frozen meatloaf overnight in the refrigerator before reheating.
- Reheating: Add 1-2 tablespoons of broth to the meatloaf to prevent it from drying out, then reheat in a 250°F oven for 25-30 minutes until heated through.
FAQs
Definitely! If you anticipate being short on time, you can prepare the ground chicken meatloaf mixture and glaze the day before and refrigerate them in airtight containers. When you’re ready to cook it, simply assemble them in the pan and bake as directed.
Chicken meatloaf leftovers are delicious on their own, but also work great as a filling for sandwiches and sliders, on top of pasta, or as part of a breakfast skillet – there are so many ways to get creative! And if you have any extra meatloaf mixture that still needs to be cooked, a great way to use it up is in meatloaf muffins which I have included directions for above.
Yes, this ground chicken meatloaf recipe can easily be doubled. You can separate the mixture and bake it in two separate pans as directed, or bake it all in a 9x13” pan and increase the baking time to 80-90 minutes.
If you’re making this recipe for ground chicken meatloaf in a standard loaf pan or 8x8” baking dish, the cooking time will be around 50-60 minutes. If you’re unsure whether or not it’s done, insert a food thermometer into the thickest part of the meatloaf – it will be ready when it has reached an internal temperature of 165°F.
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Tools Needed to Make This Recipe
- Mixing Bowls
- Measuring Cups and Spoons
- Loaf Pan
- Wooden Spoon or Silicone Spatula
- Whisk
- Food Thermometer
More Easy Dinner Recipes
- Sweet & Sour Shrimp Stir Fry
- Instant Pot Tuna Casserole
- Pesto Gnocchi
- Ground Turkey Enchiladas
- Pork Green Chili
Recipe Card
Chicken Meatloaf
Ingredients
Chicken Meatloaf
- 2 lbs ground chicken
- 2 large eggs
- 2 teaspoons dried parsley
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup milk preferably whole or 2%
- 2 ½ teaspoons Worcestershire sauce
- ¼ cup ketchup
- ½ cup panko breadcrumbs
Meatloaf Sauce
- ¼ cup ketchup
- ¼ cup BBQ sauce
- 2 tablespoons packed light brown sugar
Instructions
- Preheat the oven to 375°F. Spray a loaf pan or 8x8-inch pan with non-stick cooking spray. Add the ground chicken, eggs, parsley, salt, garlic powder, onion powder, milk, Worchestershire sauce, ketchup, and panko breadcrumbs to a large mixing bowl.
- Mix the meatloaf ingredients with a wooden spoon or silicone spatula until combined.
- Pour the meatloaf mixture into the prepared baking dish. Set aside.
- Combine the ketchup, BBQ sauce, and light brown sugar in a small mixing bowl. Whisk until smooth.
- Pour the meatloaf sauce evenly over the meatloaf.
- Bake the meatloaf for 50-60 minutes, or until a thermometer inserted into the center of the meatloaf reads 165°F and the juices bubble around the side of the pan. Let the meat rest at room temperature for 5-10 minutes before serving.
Notes
- Refrigeration: Leftover chicken meatloaf will keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooled chicken meatloaf tightly in plastic wrap, then aluminum foil before freezing for up to 3 months. Alternatively, you can wrap individual slices in foil and store them in a large freezer bag. Thaw the frozen meatloaf overnight in the refrigerator before reheating.
- Reheating: Add 1-2 tablespoons of broth to the meatloaf to prevent it from drying out, then reheat in a 250°F oven for 25-30 minutes until heated through.
- Don’t overmix the meat. Overmixing the meatloaf will cause it to become tough when it cooks.
- Add more milk as needed. If the batter is too thick, add more milk in small increments until it becomes easier to work with.
- Don’t skip the resting step. It’s important for the meatloaf to rest before serving so that the juices can redistribute, making it more juicy and flavorful. If you’re worried about the meatloaf losing heat, you can cover it with aluminum foil or a dish towel.
Nutrition
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