The Best Chicken Meatloaf
Tender, Moist and Melt-in-your-Mouth Delicious!Looking for a cozy, crave-worthy dinner idea that’s easy to make and packed with flavour? You have to try my Chicken Meatloaf, a lighter twist on the classic comfort food we all know and love.Made with juicy ground chicken and just the right blend of seasonings, this meatloaf turns out incredibly juicy, flavourful and delightful. It's the perfect weeknight dinner recipe, family-friendly, and great for leftovers too!
Ingredients
Meatloaf :
- 2 large eggs
- 1 ½ cups italian breadcrumbs
- 1 cup 2% milk
- ¾ cup Parmigiano Reggiano cheese, grated
- ½ cup onions, finely chopped
- 1 small carrot, grated
- 1 small celery rib, grated
- ¼ cup ketchup
- 3 tbsp Worcestershire sauce
- 1 ½ tbsp dried parsley
- 1 ½ tsp garlic powder
- 1 ½ tsp fine sea salt
- 1 tsp ground black pepper
- 2 lbs ground chicken or turkey
- To taste fresh parsley, chopped
Glaze:
- ⅓ cup ketchup
- 2 tbsp light brown sugar or maple syrup, (optional)
Instructions
- Preheat the oven to 350℉.
- Line a baking sheet with parchment & lightly spray the surface with cooking oil. Set aside.
- In a medium pan, add a drizzle of olive oil and quickly sauté onion, carrot and celery until just softened. Set aside to cool.
- In a small mixing bowl, combine ketchup and brown sugar/maple syrup (if using) and set aside.
- In a large mixing bowl, add eggs and beat them. Add breadcrumbs, milk, parmigiano, sautéed vegetables, ketchup, Worcestershire sauce, dried parsley, garlic powder, salt, and pepper. Mix.
- Add the ground chicken/turkey and fold the ingredients together until evenly combined (don’t overmix).
- Transfer mixture to the baking sheet. Oil your hands and form one loaf or two smaller ones, pressing firmly at first to keep it from breaking apart & making sure it has an even thickness (mine was about 2.5’’ high).
- Spread a layer of ketchup/glaze all over the meatloaf, applying a thicker layer to the top.
- Place the meatloaf into the oven and bake for 45-50 minutes (depending on thickness) then broil for about 3 minutes to caramelize the glaze. Cook to a minimum internal temp of 165℉.
- Let rest for 10 mins before slicing the meatloaf.
- Garnish with fresh parsley.
- Serve with mashed potatoes and peas for the ultimate comfort meal!
Notes
Tip: While the meatloaf is still hot, I like to apply more ketchup for a uniform and glossy look (optional)
