Description
This Chicken Meatloaf recipe features ground chicken combined with flavorful ingredients like Parmesan cheese, fresh parsley, and a tangy glaze made from ketchup, brown sugar, and soy sauce. Baked to perfection, this hearty and moist meatloaf offers a healthy alternative to traditional beef meatloaf, making it perfect for a family dinner.
Ingredients
Meatloaf Mixture
- 1 pound ground chicken
- 1¼ cups breadcrumbs
- ½ cup finely chopped onion
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup milk
- 2 large eggs
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
Glaze
- ¾ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Crumble the Chicken: In a large bowl, crumble the ground chicken, ensuring it breaks up evenly for a consistent texture.
- Combine Dry Ingredients: In a separate medium bowl, mix together the breadcrumbs, finely chopped onion, shredded Parmesan cheese, chopped parsley, garlic powder, kosher salt, and ground black pepper. Stir well to evenly distribute all dry ingredients.
- Mix Dry Ingredients with Chicken: Add the dry mixture to the crumbled ground chicken in the large bowl, blending thoroughly to combine.
- Add Wet Ingredients: Stir in the milk, eggs, tomato paste, and soy sauce into the meat mixture, mixing until everything is incorporated evenly.
- Make the Glaze: In a small bowl, combine ketchup, brown sugar, and soy sauce. Stir well until smooth.
- Prepare Loaf Pan: Spoon a couple tablespoons of the glaze into the bottom of an 8×4-inch loaf pan, spreading it out evenly.
- Shape the Meatloaf: Transfer the chicken mixture into the loaf pan, pressing gently to form an even loaf shape.
- Add Remaining Glaze: Spread the remaining glaze evenly over the top of the meatloaf for a flavorful crust.
- Bake: Place the loaf pan in the preheated oven and bake uncovered for 80-90 minutes, or until the internal temperature reaches 165°F (74°C) and the meatloaf is cooked through.
Notes
- Ensure the internal temperature reaches 165°F for safe consumption of ground poultry.
- Let the meatloaf rest for 10 minutes after baking to help it set and make slicing easier.
- Use fresh parsley for a more vibrant flavor; dried parsley can be substituted but use less (about 1 tablespoon).
- If preferred, gluten-free breadcrumbs can be used to make this recipe gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
