Classic ground chicken meatloaf is comfort food at its best—moist, flavorful and topped with a tangy ketchup glaze that’s downright irresistible. Packed with protein and made from simple, wholesome ingredients, this glazed meatloaf makes an easy dinner that’s sure to be a hit with the whole family!
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I have a confession to make: Growing up, I wasn’t exactly a fan of my mom’s meatloaf (sorry, Noni). But fast forward to being a mom of four, and meatloaf has made a serious comeback in my kitchen—it’s actually become one of the most requested dinners in our house!
I’ve taken everything you love about classic meatloaf and lightened it up with ground chicken while keeping it just as hearty and satisfying. And, of course, we can’t forget that classic ketchup glaze. It caramelizes beautifully in the oven, providing the ultimate finishing touch. But unlike many traditional recipes that call for brown sugar in the glaze, I’ve kept my recipe completely free of added sugars.
What’s even better? This chicken meatloaf comes together in just 20 minutes and can be prepped ahead of time, making it perfect for busy weeknights. Whether you’re a die-hard meatloaf fan or a skeptic, this recipe is here to change your dinner game for good!
When it comes to mastering moist meatloaf, there are a few simple tips to ensure success:
- Fat = Flavor: The fattier the meat, the more flavorful and moist the resulting loaf. The secret to super-moist chicken meatloaf is to use ground dark meat chicken.
- Perfect Your Produce: Always cook any vegetables being added to your meatloaf mixture. Cooked (rather than raw) veggies add moisture and prevent harder pieces from ruining the juicy texture and smooth consistency of your loaf.
- No pan? No problem! While using a loaf pan guarantees perfect slices and ensures that no juices (read: moisture) escape your meatloaf, you can always just transfer the meat mixture onto a nonstick baking sheet and shape it into a rectangle then proceed with the recipe as written.
- Ground chicken: Any variety works, but as I mentioned above, ground dark meat chicken is key to the best chicken meatloaf. If you can’t find ground chicken, you can easily substitute ground turkey or any combination of ground pork, beef or veal.
- White onions & garlic: Add flavor to the meatloaf. I like to mince and sautée my onions so they blend into the loaf seamlessly without any crunchy surprises. And while a lot of recipes go for garlic powder, I’m team fresh garlic all the way. It adds a bold, aromatic punch that powdered garlic just can’t beat. You’ll need two tablespoons, but if you’re not a garlic fanatic like me, feel free to use a little less.
- Milk + Italian breadcrumbs: This combo forms a panade—a not-so-secret weapon for incredibly moist and tender meatloaf. By soaking the breadcrumbs in milk, you create a mixture that locks in moisture and prevents the ground chicken from drying out during baking. The seasoned breadcrumbs add flavor, while the milk keeps everything soft and cohesive. Use your favorite milk, whether it’s dairy or non-dairy. And if you only have plain breadcrumbs, add a pinch of Italian seasoning for a similar effect.
- Eggs: Help bind everything together.
- Parmesan cheese: Freshly grated Parmesan works best for this recipe, adding salty, umami flavor. It’s the same cheesy goodness I love in my Parmesan-crusted chicken recipe—proof that Parmesan makes everything better!
- Ketchup: For that classic meatloaf glaze.
See the recipe card for full information on ingredients and quantities.
- Prep. Start by preheating the oven to 375°F and greasing your loaf pan with cooking spray or butter.
- Cook the aromatics. Add the olive oil to a skillet over medium-low heat. Add the onions and garlic and sauté, stirring, until the onions are translucent, about 3 minutes. Transfer the onion mixture to a large bowl and let cool completely.
- Make a panade. Combine the breadcrumbs and milk in a small bowl and let it sit for 5 minutes.
- Mix the ingredients. Add the panade to the bowl with the sautéed onions and garlic then add the ground chicken, eggs and Parmesan cheese. Use your hands to mix everything together until it is well combined.
- Shape and bake the meatloaf. Transfer the mixture to the prepared pan, pressing it in evenly. Bake in the preheated oven for 45 minutes.
- Add the glaze. Spread ketchup over the top and bake for an additional 15 minutes, or until the internal temperature of the loaf reaches 165°F.
- Rest and serve. Let the chicken meatloaf rest for 10 minutes before slicing to lock in the juices.
Make Ahead Tips
This chicken meatloaf recipe is perfect for prepping ahead! Assemble the loaf and refrigerate it in the pan, covered, for up to 24 hours before baking. When ready to cook, simply pop it in the oven and follow the recipe instructions. You may need to add a few extra minutes to the bake time, so be sure to use a digital meat thermometer to ensure it reaches an internal temperature of 165°F.
How to Store and Reheat
Store leftover chicken meatloaf in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave in 30-second intervals until heated through.
How to Freeze
Wrap slices in a layer of foil or plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
Transform leftover meatloaf into the ultimate meatloaf sandwich! Start with a thick slice of cold or warm chicken meatloaf, then layer it between your favorite toasted bread. Add your favorite toppings—like melted cheddar, a smear of mayo, crisp lettuce or a dollop of extra ketchup—and enjoy it cold for a quick lunch or hot after a quick toast in the oven or in a skillet.
Sides to Serve
While meatloaf is filling all on its own, it’s not a complete meal without some delicious side dishes! Make it a classic meat-and-potatoes dinner with creamy mashed potatoes or crispy roasted potatoes. If you’re craving variety, from healthy to comforting, these are some of the best sides for meatloaf that will take your meatloaf dinner to the next level:
- Baked asparagus fries
- Quinoa
- Mixed green salad with lemon vinaigrette dressing
- Zucchini pasta salad
- Quinoa salad
- Creamy green bean casserole
- Stovetop mac and cheese
- Fluffy dinner rolls
- Creamy corn casserole
And for dessert, I like to serve something classic like my mom’s super-moist banana cake, German chocolate cake or cocoa powder brownies.
Ingredients
- Cooking spray or unsalted butter, for greasing pan
- 1 Tablespoon extra-virgin olive oil
- 1 cup minced white onions
- 2 Tablespoons minced garlic
- 1/2 cup Italian breadcrumbs
- 1/2 cup milk of choice
- 2 lbs ground chicken (See Kelly’s Notes)
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan Cheese
- 1/3 cup ketchup, for topping
Instructions
- Preheat the oven to 375°F. Grease a 9-inch loaf pan with cooking spray or butter.
- Add the olive oil to a medium skillet over medium-low heat. Add the onions and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Transfer the onion mixture to a large bowl and let cool completely.
- While the onions cool, in a small bowl stir together the breadcrumbs and milk. Let sit for 5 minutes.
- Add the breadcrumbs mixture to the bowl with the onions then add the ground chicken, eggs and Parmesan cheese. Using your hands, work together the mixture until it is well-combined.
- Transfer the meat mixture to the prepared pan.
- Bake the meatloaf for 45 minutes then remove it from the oven and top it with the ketchup. Return the meatloaf to the oven and continue baking it until it reaches an internal temperature of 165°F, about 15 more minutes.
- Remove the meatloaf from the oven and let it cool for 10 minutes in the pan before slicing and serving.
Kelly’s Notes
- If you can’t find ground chicken, you can easily substitute ground turkey or any combination of ground pork, beef or veal.
- If you don’t have a 9-by-5-inch loaf pan you can transfer the meat mixture onto a nonstick baking sheet, shape it into a rectangle and adjust the cooking time as needed.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My family loved this chicken meatloaf! It was just as you described, juicy, tender and full of flavor. :) I served it with green beans and mashed potatoes – YUM!
So glad you enjoyed it, Emma!
Will be making this for dinner. What would be a few good sides? Rice? What kinda salad??
Thanks. The Hoisin sauce is a genius idea! Cant wait!!!
A cucumber salad or fried rice would be awesome! Here are my two fave recipes: https://www.justataste.com/chilled-sweet-and-sour-cucumber-noodles-recipe/ and https://www.justataste.com/easy-pineapple-chicken-fried-rice-recipe/ (just leave out the chicken) ENJOY!
Tasty twist on meatloaf. Very moist too.
I’m so glad you enjoyed the recipe, Jane!
Please provide recepie. Thanks
Hi Bianca – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST and scroll down to view the recipe.
This takes meatloaf to a whole new level! I can’t wait try this!