Chicken Meatloaf

This chicken meatloaf is moist and flavorful with sweet and savory ketchup glaze. Your family won't be asking, “where’s the beef”!

Course Chicken Dinner, Main Course

Cuisine American

Keyword ground chicken recipes, meatloaf recipes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 414kcal

Author Kathleen

Ingredients

Chicken Meatloaf:

1 medium carrot, peeled and cut into 1/4 inch dice
1 cup yellow onion, minced
4 cloves garlic, pressed through garlic press
1 1/2 cups Panko bread crumbs
2 large eggs, beaten
1 cup milk
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 1/4 cups grated parmesan cheese
1 teaspoon dried thyme
1 teaspoon paprika
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon black pepper
2 pounds ground chicken

Glaze:

1/2 cup ketchup
1/4 cup brown sugar, firmly packed
1 teaspoon dried mustard
1/2 teaspoon dried ginger
1/2 teaspoon liquid smoke

US Customary - Metric

Instructions

Adjust oven rack to center position. Preheat oven to 325°F (163ºC). Spray a 9x5-inch loaf pan with nonstick cooking spray. Line a rimmed baking sheet with foil or parchment paper. Spray lightly with nonstick cooking spray; set aside.
Add carrots (1) to the bowl of a food processor and pulse until they're about 1/4 inch pieces.
Add onion (1 cup) and garlic (4 cloves) in the bowl and pulse until the vegetables are finely chopped. (Don't over-pulse, since we don't want to go as far as puree). Add to a large mixing bowl.
To the mixing bowl add breadcrumbs (1 1/2 cups), beaten eggs (2), milk (1 cup), ketchup (1/4 cup), Worcestershire sauce (2 tablespoons), parmesan cheese (1 1/4 cups), dried thyme (1 teaspoon), paprika (1 teaspoon), Cajun seasoning (1 1/4 teaspoons), black pepper (1/2 teaspoon), and ground chicken (2 pounds). Gently mix with your hands to evenly combine. Do not overmix!
Firmly press the meatloaf mixture into the prepared pan. Invert the pan onto the foil-lined baking sheet.
Add all the glaze ingredients to a 2-cup liquid measuring cup and whisk until smooth. Pour half the glaze over the meatloaf. Brush the sauce over top and sides in an even layer.
Place the meatloaf into the preheated oven and bake for 35 minutes.
Remove the meatloaf from the oven and brush the remainder of the sauce over top and side in an even layer then return the meatloaf to the oven and cook for 15 minutes, or until an instant-read thermometer inserted at the thickest point reads 165ºF (74ºC). Allow meatloaf to rest for 10 minutes then serve.

Notes

The Order Helps: You may want to pulse the carrots in the food processor before adding the onion and garlic. Pulse until the carrots are broken down into smaller pieces with no large chunks. Then add the onion and garlic. Pulse all three ingredients briefly.
Don’t Overmix: The trick to achieving a moist and tender meatloaf is not to overmix the meat mixture. The panade will soak up all the flavor, and veggies will ensure moisture. The result will be a moist and flavorful meatloaf.
Skip The Salt: This recipe is so flavorful, you will not need added extra salt! Try it and see!
Texture: This chicken meatloaf will have a softer texture than a ground beef meatloaf. At only 4% fat, chicken is a healthy option!

Nutrition