This Chicken Meatloaf is the easiest weeknight dinner recipe! It's perfectly moist, made with ground chicken and parmesan cheese and is topped with a delicious ketchup glaze. Plus, it comes together in just 1 hour. Talk about healthy comfort food!
Can you believe this chicken meatloaf is the first meatloaf recipe on my site?! I can't!
I originally attempted a traditional meatloaf recipe but I didn't love it, so I decided to switch to ground chicken instead. This chicken meatloaf is surprisingly moist, and it comes together in just 1 hour.
I love using ground chicken to make meatballs, like my Paleo-friendly Italian chicken meatballs, but it's also great for meatloaf! A nice change of pace from beef, and a tad lighter too.
Plus, it's topped with a ketchup sauce that tastes so much better than it sounds. I promise!
- A family-friendly meal and a nice change of pace from meatloaf made with ground beef
- Perfectly moist, and it pairs perfectly with roasted fingerling potatoes
- Great to prep on a Sunday and enjoy throughout the week
Unfortunately for this recipe, I do not recommend making substitutions. All of the ingredients used serve a purpose, and provide a specific flavor to this recipe. Of course you can switch things up, but I don't have a ton of options to offer.
Ground chicken: Nothing specific here, but this is the MAIN ingredient, so I really wouldn't change that.
Parmesan cheese: If there's ONE ingredient you're going to omit, it can be the cheese. Again, I think it adds flavor, but it's not an absolute must.
Milk: Any kind! I used almond milk and it worked great.
Eggs: I haven't tested this recipe without eggs; flax eggs might work, but I'm not sure.
Breadcrumbs: I'd go with either plain or Panko breadcrumbs rather than seasoned ones.
Step 1: Combine ingredients. Start by adding the ground chicken, onion, garlic, parsley, cheese, eggs, milk, tomato paste, soy sauce, salt, and breadcrumbs to a large bowl. Use your hands to gently combine everything together.
Step 2: Form meatloaf. Transfer the meat mixture to a baking dish, then use your hands to form a it into meatloaf (i.e. essentially a rectangular shape). Brush the top with HALF of the sauce, reserving the rest for later.
Step 3: Bake. Place the meatloaf in the oven and bake it for 1 hour.
Tips and tricks
-To make gluten free: use gluten free breadcrumbs, and sub tamari or coconut aminos in place of soy sauce
-Do NOT over-mix the chicken mixture; otherwise, the meatloaf will turn out tough, and we don't want that.
What should I serve alongside meatloaf?
Do I have to include the ketchup sauce?
Technically no, but I think it adds another layer to the meatloaf that shouldn't be skipped. If you hate ketchup, try using BBQ sauce instead.
How should this be stored?
Once it's cooled, wrap meatloaf in foil or plastic wrap and store it in the refrigerator for up to 4 days.
More chicken recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 1 lb. ground chicken
- ½ cup yellow onion diced
- 2 large garlic cloves minced
- ¼ cup parsley chopped
- ½ cup parmesan cheese shredded
- 2 eggs
- ½ cup milk of choice
- 2 tablespoon tomato paste
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 cup plain breadcrumbs
for the sauce:
- ¼ cup ketchup
- 2 tablespoon soy sauce
- Preheat oven to 350°.
- Grease a baking pan or casserole dish with nonstick spray then set aside.
- In a large bowl, add ALL of the ingredients (except the sauce ingredients) and use your hands to gently combine, being careful not to over-mix.
- Transfer the meatloaf to the baking dish, then use your hands to carefully form it into meatloaf, using a rubber spatula to smooth it out. Next, make the sauce: whisk ketchup and soy sauce together. Brush HALF of the sauce over the meatloaf.
- Bake the meatloaf for 1 hour, then remove it and wait at least 15 minutes before inverting it onto a plate. Brush the remaining sauce overtop, then slice and enjoy!