Chicken Meatloaf

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 01/13/23
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Partially sliced chicken meatloaf with ketchup glaze on a serving platter

The Spruce Eats / Sonia Bozzo

Prep: 10 mins
Cook: 40 mins
Rest Time: 10 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 loaf
Nutrition Facts (per serving)
325 Calories
14g Fat
26g Carbs
26g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 325
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 152mg 51%
Sodium 951mg 41%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 26g
Vitamin C 6mg 29%
Calcium 165mg 13%
Iron 3mg 14%
Potassium 767mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you love meatloaf but are looking for a healthier alternative to ground beef, give chicken meatloaf a try. The secret to keeping a chicken meatloaf nice and moist is to add breadcrumbs and milk, as well as some grated parmesan cheese. Adding the cheese not only imparts flavor but it adds a little bit of fat to the lean ground chicken mixture.

Like other meatloaf recipes, chicken meatloaf tastes great when served with buttery mashed potatoes and a green vegetable such as peas.

"Great alternative to beef. Moist, flavorful, and easy to make." —Renae Wilson

Chicken Meatloaf Tester Image
A Note From Our Recipe Tester

Ingredients

For the Meatloaf:

  • 1 pound ground chicken

  • 1 cup dry breadcrumbs

  • 1/2 cup milk

  • 2 eggs, lightly beaten

  • 1/2 cup finely chopped onion

  • 1/2 cup grated Parmesan

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons ketchup

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

For the Glaze:

  • 1/3 cup ketchup

  • 1 tablespoon brown sugar

  • 1 teaspoon ground mustard

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line a rimmed baking sheet with aluminum foil.

    Ingredients for chicken meatloaf recipe gathered

    The Spruce Eats / Sonia Bozzo

  2. In a large bowl, combine the ground chicken, breadcrumbs, milk, eggs, onion, parmesan cheese, parsley, ketchup, Worcestershire sauce, salt, garlic powder, dried oregano, and black pepper. Use your hands to mix together until everything is evenly distributed. Do not overwork.

    Ground chicken, breadcrumbs, and other meat loaf ingredients evenly mixed in a bowl

    The Spruce Eats / Sonia Bozzo

  3. Shape into 8 x 4-inch loaf on the prepared baking pan.

    Rectangular chicken meatloaf on a baking sheet lined wit aluminum foil

    The Spruce Eats / Sonia Bozzo

  4. In a small bowl, combine the ketchup, brown sugar, and ground mustard.

    Ketchup, brown sugar, and ground mustard stirred together in a bowl

    The Spruce Eats / Sonia Bozzo

  5. Spoon the glaze mixture over the loaf.

    Ketchup mixture spread over meatloaf

    The Spruce Eats / Sonia Bozzo

  6. Bake, uncovered, for 35 to 40 minutes or until the meatloaf reaches an internal temperature of 165 F.

    Digital thermometer inserted into baked meatloaf on baking sheet

    The Spruce Eats / Sonia Bozzo

  7. Let stand 10 minutes before slicing and serving.

    Chicken meatloaf on baking sheet placed on a wire rack

    The Spruce Eats / Sonia Bozzo

Meatloaf Tips

  • When making meatloaf, do not overmix or overwork the meat, otherwise the final product can become tough and dry.
  • Meatloaves can be baked in a loaf pan or on a rimmed baking sheet covered with non-stick foil.
  • Ones prepared in a loaf pan have a uniform shape and look beautiful when sliced. However, you might need to drain off excess grease that may accumulate while the meat is cooking.
  • Freeform meatloaves are shaped by hand and cooked on a baking sheet. This option allows the grease to flow from the meat while it is cooking.
  • Meatloaf recipes typically call for some sort of filler to help keep the texture of the meatloaf light and to help retain the moisture of the meatloaf so it doesn't become dry. Options include breadcrumbs, cracker crumbs, stuffing mix, cooked rice, or oatmeal.

How to Freeze and Reheat Meatloaf

Meatloaf leftovers freeze well and can be reheated for a wholesome and delicious meal later on. Once the meatloaf is fully cooked, allow to cool completely. Slice into desired sizes and wrap individual slices in plastic wrap. Place in a zip top bag or freezer-safe container. Be sure to clearly label with the name of the recipe and the date frozen. It can be stored in the freezer for up to 3 months.


When ready to reheat frozen leftover meatloaf, thaw the individual piece or pieces overnight in the refrigerator. Place on a microwave safe plate and heat in the microwave until warmed through.