Ground Chicken Meatloaf Recipe

Ground Chicken Meatloaf is juicy, flavorful, thick and tall restaurant-style meatloaf that slices beautifully and proves that healthier comfort food doesn’t have to be boring. The best part is the sweet tangy ketchup glaze on top. 

The Best Ground Chicken Meatloaf (Juicy, Flavor-Packed & Family-Friendly)

If you think homemade meatloaf has to be heavy to be comforting, this ground chicken meatloaf is about to change your mind. It’s tender, incredibly moist, and packed with savory flavor – without the richness of traditional meatloaf versions that use beef. Perfect for a weeknight meal because prep is simple and then the oven does all the work. 

We’re using ground chicken – make sure to use ground chicken with fat in it, not the super lean one – to lighten up meatloaf but still making it a moist meatloaf. Ingredients like whole milk and eggs add moisture, while dried seasonings, parmesan cheese, and Italian seasoned breadcrumbs add structure to the meatloaf and tons of flavor. 

Finished off with a delicious glaze. It’s comfort food that your family will go crazy for. It’s perfectly paired with a side of mashed potatoes, roasted potatoes, buttery rolls, or a simple green salad ❤︎

Ground chicken is lean, so we’ll use a few smart tricks to keep it juicy and flavorful. The biggest one being – make sure you use ground chicken with fat in it, and not the super lean ground chicken. 

How To Make Healthy Ground Chicken Meatloaf (Printable Recipe Card)

Preheat the oven to 375°F. Lightly spray a 9-inch x 5-inch loaf pan with nonstick spray. Then line the pan with parchment paper, pressing it into the corners so it fits snugly. 

Make The Chicken Meatloaf : In a skillet, over medium heat, heat the olive oil. Add the finely diced onion and cook for 4-5 minutes, until well softened and translucent. 

Stir in the garlic and cook for an additional 30 seconds. Remove the skillet from the heat and let cool slightly. 

In a large bowl, add the ground chicken, Italian seasoned breadcrumbs, large eggs, whole milk, ketchup, Worcestershire sauce, and the dried seasonings. Stir together gently just until combined. 

Add in the slightly cooled onion mixture along with the grated parmesan cheese, then gently mix just until combined. The meatloaf mixture should look cohesive but still light. 

Transfer the ground chicken mixture to the prepared loaf pan, and gently press it down to fit in an even layer. 

Make The Glaze : Stir together the glaze ingredients in a small bowl. Spoon the glaze on top of the meatloaf inside the loaf pan, and gently spread it out into an even layer. 

Bake uncovered for 85-95 minutes. The center of the meatloaf need to be at 165° F and the glaze will have darkened slightly and look sticky and caramelized. 

Remove the meatloaf from the oven and let it rest for 10-15 minutes so it can firm and set. Slice it thick and enjoy!

Substitutions & Ingredient Notes

• Olive Oil : I use extra-virgin ‘light tasting’ olive oil, but you could use your favorite olive oil or avocado oil works well also. 
• Yellow Onion : A white onion or sweet onion can also be used. 
• Garlic : Use fresh garlic cloves that have been minced or pressed, garlic paste, chopped garlic from a jar, or garlic powder works well also. 
• Ground Chicken : Ground turkey is another option. I recommend using the higher fat ground chicken as it tastes much better in this meatloaf, compared to the extremely lean 98/2 or 96/4, or lighter, ground chicken. 
• Whole Milk : Half and half is another option. Stick with a higher fat milk like whole or half and half for the best results. 
• Kosher Salt : Sea salt is another option. 
• Grated Parmesan Cheese : The best stuff to use is the more inexpensive, shelf-stable grated parmesan cheese that comes in the plastic container. I don’t recommend using the freshly shredded parmesan cheese or the larger shred of it (like bagged shredded cheeses). You want the finer grated (almost like powder) parmesan cheese. 
• Ketchup : For a different flavor you could also use your favorite barbecue sauce in place of the ketchup; either in the meatloaf, the glaze, or both. 

Pro Tips From The Test Kitchen

• I like lining the pan with parchment because it makes lifting the meatloaf out simple and keeps the glaze looking nice when it’s time to slice. You don’t have to line with parchment and could just use nonstick spray if wanted. 
• Baking the meatloaf in a loaf pan gives it true restaurant-style height and structure, and using two pounds of ground chicken makes it big and substantial, so you get thick slices instead of thin, flat meatloaf slices that most home versions turn into. 
• The meatloaf is done when it has reached the safe internal temperature of 165° and it should feel firm but still slightly springy in the center, and the juices run clear. 
• Make sure you have an instant read thermometer when making meatloaf – it’s the only way to ensure it has reached the proper internal temperature of 165°F.
• Stirring in the parmesan cheese at the end prevents clumping and helps keep the meatloaf moist, while still adding seasoning and structure so the chicken holds together without becoming dense. 
• Avoid overmixing the meat mixture, as this can make the loaf tight and dry once baked. I also like to crumble the ground chicken into the bowl (using clean hands) instead of just dumping the piece of ground chicken in from the container. Crumbling it into the bowl makes it easier to mix everything together gently. 
• Resting time is essential here because slicing too soon will cause the loaf to crumble and lose moisture. 
• I recommend using the higher fat percentage of ground chicken and not the super lean ground chicken (such as 98/2 or 96/4). You want some fat for the flavor and moisture. Ground chicken is already super lean so stick with the regular, higher fat percentage of ground chicken and not the extremely lean one. 

More Meatloaf Recipes The Whole Family Will Love

• Italian Meatloaf
• BBQ Meatloaf
• Lipton Onion Soup Meatloaf Recipe
• Sheet Pan Mini Meatloaf Recipe
• Cracker Barrel Meatloaf (Copycat Recipe)
• Bacon Cheeseburger Meatloaf