I’ve tested this chicken meatloaf every which way, and this version is the clear winner. It’s moist but not mushy, holds together perfectly, and has that classic sweet-and-savory glaze! Ground chicken gets a bad rap—and sure, it’s not winning any juicy burger contests—but give it the right mix-ins, a killer glaze, and a little oven time? You get a weeknight dinner that’s cozy, flavorful, and honestly delicious. This is one of those “don’t knock it till you try it” recipes.
💁♀️ Yes, Chicken Meatloaf—And No, It’s Not Sad
I know what you’re thinking: chicken meatloaf? Isn’t that just a fast track to flavorless, pale, spongy disappointment? Well… not this one.
This is my ride-or-die chicken meatloaf recipe, and I will defend it with a fork in hand. It’s the one I pull out when I need something that’s light and high in protein; but also filling, affordable, family-friendly, and still actually good enough to look forward to the leftovers. It’s everything beef meatloaf thinks it is—but somehow happier for spring?
I’ve messed with a lot of versions over the years (ground turkey, oat binders, weird spice combos, you name it). But this one is definitely a favorite. It’s savory, tender, juicy in the good way—not the weird way—and that glaze? Let’s just say I double it on purpose because it’s honestly my favorite part.
🧄 Why I make it this way (and why it works):
- Grated onion + a splash of milk = the secret sauce to soft, never-dry meatloaf. Don’t skip it.
- Breadcrumbs + Parmesan for just the right taste and texture—no mush, no crumbles.
- The glaze? Sweet, tangy, and absolutely not optional. If you’re not team double-glaze, are you even living?
- Free-form loaf > loaf pan. You get more browning, more crust, more flavor. We’re not steaming meat here, we’re roasting it.
What’s in it (besides proof that chicken meatloaf doesn’t have to be boring)
This one’s built on pantry basics: ground chicken, breadcrumbs, Parmesan, eggs, milk, and grated onion for moisture (don’t skip the onion—it’s doing more than you think). Tomato paste, Dijon, garlic, and Worcestershire bring the flavor without overcomplicating things. Salt, pepper, and dried parsley round it out.
And the glaze? Classic ketchup-based, but better. A little brown sugar, more Worcestershire, Dijon, and garlic powder for good measure. It gets brushed on before and during baking for that sticky-sweet finish that makes this taste like way more effort than it actually is.
Printable recipe
Chicken Meatloaf
Ingredients
For the meatloaf:
- 2 pounds ground chicken
- ⅔ cup dried breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 small onion (grated)
- 2 cloves garlic (minced (or 1 tsp garlic powder))
- ¼ cup milk
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the glaze:
- ¾ cup ketchup
- 1½ tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- salt and black pepper (to taste)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment and lightly grease.
- Mix the meatloaf: In a large bowl, combine all ingredients for the meatloaf. Mix just until combined—don’t overdo it.
- Shape: Transfer the mixture to the prepared baking sheet and shape into a free-form loaf, about 9×5 inches.
- Make the glaze: In a small bowl, whisk together all glaze ingredients until smooth. Spread about ⅔ of the glaze evenly over the meatloaf. Reserve the rest for later.
- Bake: Bake for 55–60 minutes, or until the internal temp reaches 165°F. About 10 minutes before it’s done, brush on the remaining glaze.
- Rest: Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes and a green veggie—or cold from the fridge the next day, if you're like me.
FAQ – Because yes, you can ruin meatloaf (but not this one)
Can I use ground turkey instead of chicken?
Sure can! Ground turkey works great—just make sure it’s not 99% lean or it’ll dry out. Use 93% if possible.
Do I have to grate the onion?
Yes. Yes you do. It disappears into the meat (in a good way), adds moisture, and saves you from biting into onion chunks.
Can I bake this in a loaf pan?
Technically yes, but it won’t brown as nicely and might get a little soggy at the bottom. I always go free-form on a baking sheet—more glaze coverage, better texture, zero regrets.
How do I store leftovers?
Tightly wrap leftovers and store in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of water and a lid. Or just eat it cold like I do, straight from the fridge.
Can I freeze it?
Yup. Wrap slices individually or freeze the whole cooked loaf. Reheat from frozen (covered) in the oven at 350°F until heated through.
⚡ TL;DR – What Actually Matters
- Use grated onion and a splash of milk = no dry meatloaf.
- Don’t overmix the meat. Stop when it’s combined and call it a day.
- Free-form loaf > loaf pan.
- Glaze once before baking, again near the end.
- Leftovers are elite. Cold meatloaf sandwich? Don’t knock it.
💌 Drop a comment, share with your meatloaf skeptic friends
Tried it? Loved it? Shocked that chicken meatloaf could actually rock? Leave a rating below and let me know. I’d also love to know if you’re a cold meatloaf sandwich person too.
📌And hey—don’t forget to Pin this recipe so you have it for the next time ground chicken is on sale and dinner inspiration is nowhere to be found.
Kathleen says
This worked exactly as written, thanks!
Nora says
I’m so happy to hear it, Kathleen!
Kathie says
This worked exactly as written, thanks!
Nora says
I’m so glad, Kathie!