Chicken Meatloaf DIY Recipe (w/ step-by-step instructions)

This chicken meatloaf recipe was passed on to me from a friend. She knows I’m always looking for tasty but easy to make recipes, and she was insistent that this one would do the trick.

Well, who am I to say no right? Let me just say – I 100% agree with her assessment. This recipe is damn good, AND easy.

Cooking time can take awhile though, so just keep that in mind.

 

DELECTABLE DISH FOR THE DAY: CHICKEN MEATLOAF

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOKING TIME: 75 minutes

 

INGREDIENTS FOR CHICKEN MEATLOAF

For the chicken meatloaf

• 1 lb ground chicken
• 1 1/4 cup breadcrumbs (to be honest, I’m not sure what this does to the meatloaf, but I added it coz I had it anyway)
• 1 cup milk
• 2 eggs
• 1/2 cup onion, finely chopped
• 1/2 cup shredded parmesan
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper

 

For the glaze (this is super good!!!)

• 1 1/2 cup ketchup
• 6 tbsp brown sugar
• 2 tbsp Worcestershire sauce

 

STEP-BY-STEP PROCESS TO MAKE CHICKEN MEATLOAF

• Pre-heat the oven to 180 deg C
• In a large bowl, mix the ground chicken with the 1 1/4 cup breadcrumbs, 1/2 cup finely chopped onion, 1/2 cup shredded parmesan, 1/2 tsp garlic powder, 1 tsp salt, 1/4 tsp pepper). Mix well

• Afterwards, add the wet ingredients (1 cup milk, 2 eggs, 2 tbsp tomato sauce, 2 tbp Worcestershire sauce). Mix well

• In a small bowl, make the glaze by mixing the 1 1/2 cup ketchup, 6 tbsp brown sugar, and 2 tbsp Worcestershire sauce together

• In the recipe, this calls for a 8 x 4″ loaf pan, but I actually think you’re better off using low rise glass baking dishes, so that your meatloaf is generally short in height and there’s more surface for your glaze to go over (the glaze is really the secret ingredient!). Anyway, spoon a couple tbsp of the glaze onto the bottom of your loaf pan
• Then, add the chicken mixture. Make sure to just gently pat down the meatloaf mixture rather than packing it in too firmly. Otherwise, it will end up too tough. See my photo (post-cooking) – notice how it isn’t packed too tight?

• Spread the remaining glaze on top

• Bake in the pre-heated oven for ~90 minutes, or until the loaf is cooked through

• Let it rest for 10 minutes before slicing into it. This gives the mixture time to settle, which will make it easier for you to serve. Notice the difference before and after? The chicken mixture will really kind of slump (letting out the air) as it settles

• Bon Appetit!