chicken meatloaf recipe
The Best chicken meatloaf recipe
What I also appreciate about chicken meatloaf is how balanced it is. It’s got protein from the chicken, fiber from the breadcrumbs or vegetables, and a touch of healthy fats from the oil or butter we use. It’s not too heavy, but it’s satisfying enough to hold you over until the next meal. My family loves it because it’s not just filling, but it’s also a way to sneak in some veggies without the kids even realizing it—like finely chopped zucchini or mushrooms mixed into the mix. It’s a dish that feels indulgent but isn’t, which makes it perfect for both everyday cooking and special occasions. Plus, it reheats beautifully, so leftovers taste just as good the next day. It’s the kind of recipe that proves you don’t need fancy ingredients to make something delicious—just good, simple ingredients and a little love.
Classic Chicken Meatloaf
A comforting dish featuring tender chicken meatloaf baked in a savory tomato sauce, perfect for family meals. Lightly seasoned and easy to customize with herbs or spices.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup breadcrumbs
- 1 egg
- 1 cup finely chopped onion
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ cup chicken broth
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a food processor, combine breadcrumbs, egg, onion, garlic powder, onion powder, salt, pepper, thyme, and rosemary. Pulse until well mixed. -
2
Cut chicken into bite-sized pieces. In a large bowl, combine the breadcrumb mixture and chicken. Mix gently until evenly coated. -
3
Transfer the mixture into a greased 9×13-inch baking dish. Press down gently to form an even loaf. Bake for 25 minutes. -
4
In a small saucepan, heat tomato sauce, Worcestershire sauce, Dijon mustard, olive oil, and oregano over medium heat. Simmer for 5 minutes. Stir in chicken broth and reduce heat to low. Simmer for another 5 minutes. -
5
Pour the sauce over the meatloaf. Bake for another 15-20 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C).
🔧Equipment
- Mixing bowls
- Food processor (optional)
- Baking dish (9×13 inches)
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, mix in ½ cup grated Parmesan cheese into the breadcrumb mixture.
- Substitute chicken with ground turkey or beef for a variation.
- Let the meatloaf rest for 10 minutes after baking before slicing to retain juices.
Variations
- Add ½ cup finely chopped bell peppers for extra flavor.
- Top with a sprinkle of fresh parsley before baking.
Watch Video Of How Classic Chicken Meatloaf Works
❓ Frequently Asked Questions About Chicken Meatloaf
1. What is the best way to prepare the chicken meatloaf for optimal texture and flavor?
To achieve the best texture and flavor, mix the ground chicken with breadcrumbs, egg, and a small amount of milk or broth to bind them together. Season generously with salt, pepper, and your choice of herbs (like garlic powder, onion powder, or Italian seasoning). Form into loaves, brush with melted butter or olive oil, and bake at 375°F (190°C) for 25-30 minutes. For extra moisture, consider adding a beaten egg wash before baking.
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2. Can I use frozen ground chicken instead of fresh for this recipe?
Yes, you can use frozen ground chicken, but thaw it completely first in the refrigerator overnight or under cold running water. Drain any excess moisture before mixing into the meatloaf to prevent a soggy texture. Thawed chicken should be used within 2 days for best quality.
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3. What substitutions can I make for the breadcrumbs in the meatloaf?4. How do I prevent the chicken meatloaf from drying out during baking?
To keep the meatloaf moist, preheat your oven to 375°F (190°C) and bake it uncovered for the first 15 minutes to render fat. Then, tent loosely with foil if needed, or brush with a little melted butter or olive oil before covering to retain steam. Avoid overcrowding the pan, and let it rest for 5–10 minutes before slicing.
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5. Can I add vegetables or other ingredients to make the meatloaf healthier?
Absolutely! For a lighter version, mix in finely chopped zucchini, bell peppers, or mushrooms (drained well to avoid excess moisture). Add finely grated carrots or onions for extra flavor. For protein boosts, include cooked lentils, black beans, or diced ham. Always drain any liquid from veggies before mixing to prevent a watery loaf.
