Chicken Meatloaf
This Chicken Meatloaf is a family favorite recipe all year long that’s simple to make with just 7 ingredients. It’s a little lighter than a beef meatloaf, but is still so moist with lots of flavor. Great to prepare in advance, it’s a dish that’s ideal for busy weeks.
We are so excited to share this recipe! Chicken Meatloaf is something we make about once a month for our family because they love it so much. It’s easy to make ahead of time and reheat for a quick lunch or dinner.
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Using ground chicken rather than beef in the meatloaf is a little lighter in fat but still so full of flavor. Plus it pairs with many great side dishes during any season of the year. If you love a great chicken recipe, be sure to also try my Artichoke Chicken and Garlic Butter Chicken.
Table of Contents
Why You’ll love this Recipe
- Simple meatloaf recipe. With just 7 ingredients, this meatloaf is quick to prep any night of the week.
- Easy to customize. Add your favorite herbs or spices. We’ve even added grated parmesan or cheddar cheese to the chicken mix, and it’s so delicious!
- Pairs well with so many side dishes. From fluffy mashed potatoes to a great side salad or roasted Brussels sprouts, the options are endless.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
For the Meatloaf:
- Ground chicken: Base of the meatloaf, you can either choose the super lean ground chicken or ask your butcher for a mix of white and dark meat.
- Crushed buttery round crackers: Add a tenderness to the meatloaf.
- Heavy cream: The fat that keeps it moist.
- Ketchup: A must in every meatloaf recipe for that sweet tomato flavor.
- Yellow onion: Adds a nice vegetable flavor to the chicken mixture.
- Egg: Helps bind everything together.
- Flaky poultry seasoning or Italian seasoning: Either work in this scenario, they are the perfect spice blends to season the chicken.
For the Glaze:
- Ketchup: We love how it get’s caramelized on top when baking.
- Brown sugar: Adds an extra touch of sweetness.
- Worcestershire sauce: Gives the umami tang.
Tools You’ll Need
- Meatloaf Pan or Loaf Pan
- Small and Medium Mixing Bowl
- Paring Knife
- Cutting Board
- Measuring Cups and Spoons
- Liquid Measuring Cups
How to Make Chicken Meatloaf
- Preheat oven to 350°F. Grease a loaf pan or shape into a loaf on a baking sheet.
- In a large bowl, combine ground chicken, crushed crackers, milk, ketchup, diced onion, egg, salt, and black pepper. Mix until well combined.
- Transfer the mixture into the prepared loaf pan or shape into a loaf.
- Bake 45 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.
- Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 15-20 minutes or until the internal temperature reaches 165°F.
- Rest for about 5-10 minutes before slicing. Serve warm with extra ketchup on the side.
Expert Tips
- When it comes to ground chicken there are different fat varieties. You can choose the lean version that has less fat or the higher fat version which is a blend of white and dark meat. This will alter the meatloaf’s tenderness. We prefer 97% lean/3%fat.
- Add other seasonings. We also love to add herbs like parsley, thyme, or rosemary. Additionally you can use spices like onion powder, garlic powder, dried oregano, thyme, or rosemary to make it easy depending on what you already have in your pantry.
- Try adding some cheese! We also love this with grated parmesan cheese or cheddar.
- The easiest way to know when the meatloaf is done cooking is to temp it using a meat thermometer. You will want to make sure it comes to 165ºF and then you know it’s finished.
Storage and Make Ahead
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
You can freeze the meatloaf. Just cut into slices and wrap them in plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight or for a few hours then reheat in the microwave or oven.
Chicken meatloaf is the ideal meal prep recipe. Make a loaf on a Sunday when you know there’s a busy week ahead. It’s a great leftover for lunches and dinners.
Frequently Asked Questions
You need a binding ingredient like eggs or breadcrumbs to absorb the moisture and keep everything together.
Yes, it’s a leaner version of meatloaf when compared to beef.
We also love to try barbecue sauce, teriyaki sauce, or even just a mixture of brown sugar and mustard.
Ground poultry seasoning is finely ground or powdered herbs and spices. Flaky poultry seasoning contains whole or partially crushed herbs and spices. If using ground, use 1/4 teaspoon instead of the 1 teaspoon flaky poultry seasoning.
More easy Chicken Recipes
- Jalapeno Popper Chicken Casserole
- Crockpot Teriyaki Chicken
- Chicken Cordon Bleu Casserole
- Cheesy Broccoli Chicken and Rice Casserole
Chicken Meatloaf Recipe
Ingredients
Meatloaf
- 2 pounds ground chicken
- 1 cup crushed buttery round crackers
- 2/3 cup heavy cream
- 1/4 cup ketchup
- 1/2 cup finely diced yellow onion
- 1 large egg
- 1 teaspoon flaky poultry seasoning or Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
Meatloaf Glaze
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350°F. Grease a loaf pan or shape into a loaf on a baking sheet.
- In a large bowl, combine ground chicken, crushed crackers, milk, ketchup, diced onion, egg, salt, and black pepper. Mix until well combined.
- Transfer the mixture into the prepared loaf pan or shape into a loaf.
- Bake 45 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.
- Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 15-20 minutes or until the internal temperature reaches 165°F.
- Rest for about 10 minutes before slicing. Serve warm with extra ketchup on the side.
Video
Notes
Expert Tips
- When it comes to ground chicken there are different fat varieties. You can choose the lean version that has less fat or the higher fat version which is a blend of white and dark meat. This will alter the meatloaf’s tenderness. We prefer 97% lean/3%fat.
- Add other seasonings. We also love to add herbs like parsley, thyme, or rosemary. Additionally you can use spices like onion powder, garlic powder, dried oregano, thyme, or rosemary to make it easy depending on what you already have in your pantry.
- Try adding some cheese! We also love this with grated parmesan cheese or cheddar.
- The easiest way to know when the meatloaf is done cooking is to temp it using a meat thermometer. You will want to make sure it comes to 165ºF and then you know it’s finished.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
This was a really flavorful meatloaf..my only issue was the inside was very mushy. Ends weren’t bad. Maybe more crackers? Not sure of fat for the chicken, did not see that listed on the package . Definitely going to try again because any kind of meatloaf is my favorite comfort food.Appreciate all your delicious recipes!
Aww!🥹You’re so sweet! Thank you SO much!!!🥰 I would check the fat content for sure. Also, make sure not to overmix. I’ve found that that’s the most common cause. Other causes of mushy meatloaf recipes are too much filler (liquid or bread).
This was a really tasty recipe. .Not sure what I did wrong, but the majority of the meatloaf fell apart. It was extremely loose except for the ends. Maybe more crackers? I am still going to give it a try in the future. Thank goodness hubby did not complain,lol. Your recipes are always outstanding.
Aww!🥹You’re so sweet! Thank you SO much!!!🥰 I would say check the fat content on the chicken. That could’ve caused that. I use 97/3 :). You could also add another egg if your eggs are small…or a touch more breadcrumbs.
I made this over the weekend and it’s amazing. I will make it many more times.
Oh that is FANTASTIC!!! Thank you SO much!!!🥰 I love that you made it and liked it so much!!
I made this for my family tonight. It was a huge hit, everyone loved it. This will be my ‘go to’ meatloaf recipe from here on out. Thank you for sharing.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 I’m SO HAPPY You made it and that everyone liked it so much!
Made this meatloaf today and it is delicious. I had some small-dice green pepper that I need to use up, so I added it (probably about 1/2 cup), but that is the only change/addition I made. So darn good. 🙂
AWESOME!! This makes me so happy to read! Thank you SO much!!!🥰 I love the sound of that paper addition too! Thanks for sharing how much you enjoyed it!
This was fantastic and so easy!! Thank you for a new family favorite! We used Italian seasoning in the meatloaf and some in the glaze!!
How wonderful! Thank you SO much!!!🥰 I’m so SO happy that you made it and that you and your family liked it so much!