Go Back

Chicken Meatloaf Recipe - Simple, Juicy, and Family-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, finely diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground chicken (93% lean works best)
  • 3/4 cup plain breadcrumbs (panko or regular)
  • 1/3 cup milk (dairy or unsweetened non-dairy)
  • 1 large egg, lightly beaten
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
  • 1 teaspoon kosher salt (use 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, but nice)
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon Worcestershire sauce

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Line a sheet pan with parchment or foil. Lightly oil it to prevent sticking.
  2. Sauté the aromatics: Warm the olive oil in a skillet over medium heat. Cook the onion with a pinch of salt until soft and translucent, 5–7 minutes. Stir in the garlic for 30 seconds. Let cool slightly.
  3. Soak the crumbs: In a large bowl, combine the breadcrumbs and milk. Let them sit 2–3 minutes to soften. This step keeps the meatloaf juicy.
  4. Mix the meatloaf: Add the ground chicken, egg, ketchup, Dijon, Worcestershire, paprika, Italian seasoning, salt, pepper, parsley, and the cooled onion mixture. Use a fork or your hands to gently mix until just combined. Don’t overwork the meat.
  5. Shape the loaf: Transfer the mixture to the prepared pan. Shape into a loaf about 8–9 inches long and 4–5 inches wide. Smooth the top with damp hands.
  6. Make the glaze: Stir together the ketchup, brown sugar, vinegar, and Worcestershire. Spread half over the meatloaf.
  7. Bake: Bake for 25 minutes. Brush on the remaining glaze and bake another 15–20 minutes, until the internal temperature reaches 165°F (74°C).
  8. Rest and slice: Let the meatloaf rest 10 minutes before slicing. This helps it set and stay moist.
  9. Serve: Pair with mashed potatoes, steamed green beans, or a simple arugula salad with lemon.