|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 9g|
|Vitamin C 6mg||29%|
|*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.|
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.
"Great alternative to beef. Moist, flavorful, and easy to make." —Renae Wilson
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
Gather the ingredients. Preheat the oven to 350 F. Line a rimmed baking sheet with aluminum foil.
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.
Shape into 8 x 4-inch loaf on the prepared baking pan.
In a small bowl, combine the ketchup, brown sugar, and ground mustard.
Spoon the glaze mixture over the loaf.
Bake, uncovered, for 35 to 40 minutes or until the meatloaf reaches an internal temperature of 165 F.
Let stand 10 minutes before slicing and serving.
- 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.