Description
This wholesome Chicken Meatloaf recipe combines ground chicken with flavorful herbs, Parmesan cheese, and a tangy, sweet glaze made from ketchup, brown sugar, and apple cider vinegar. Baked to perfection, this meatloaf is moist and tender, perfect for a comforting family dinner. The method uses simple ingredients and oven baking, delivering a delicious twist on the classic meatloaf using lean chicken.
Ingredients
Meatloaf Ingredients
- 1 pound (453g) ground chicken
- ½ cup (50g) panko breadcrumbs
- ¼ cup (59ml) milk
- ¾ cup (39g) onion, chopped
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup (59ml) Worcestershire sauce
- ¼ cup (22.5g) Parmesan cheese, grated
- ½ cup (25g) fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground nutmeg
Glaze Ingredients
- ¼ cup (59g) ketchup
- ¼ cup (50g) brown sugar
- ¼ cup (59ml) apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan and optionally line it with parchment paper to prevent sticking.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, Parmesan cheese, fresh parsley, dried thyme, salt, ground pepper, and ground nutmeg. Mix thoroughly with your hands or a spoon until all ingredients are just incorporated, ensuring not to overmix.
- Shape the Meatloaf: Transfer the meat mixture into the prepared loaf pan. Press gently between the loaf and the pan to evenly form a rounded top the shape of a traditional meatloaf.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth and well combined to create the sweet and tangy glaze.
- Apply First Glaze and Bake: Brush half of the glaze evenly over the top of the meatloaf. Place the pan in the preheated oven and bake for 45 minutes.
- Apply Remaining Glaze and Continue Baking: After 45 minutes, remove the meatloaf and brush the remaining glaze on top. Return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 165 degrees F (74 degrees C) checked with a digital thermometer.
- Rest and Serve: Remove the meatloaf from the oven and allow it to rest in the pan for 15 minutes. Then carefully remove from the pan, slice into servings, and serve warm.
Notes
- Make sure not to overmix the meat mixture to keep the meatloaf tender.
- Use a meat thermometer to check doneness and avoid overcooking.
- Resting the meatloaf allows juices to redistribute making it moist.
- You can line the loaf pan with parchment paper for easier cleanup.
- This meatloaf pairs well with mashed potatoes or steamed vegetables.
