Ground Chicken Meatloaf with Glaze
A lighter twist on classic meatloaf, this version uses lean ground chicken, pantry-friendly add-ins, and a tangy-sweet glaze that caramelizes to perfection. It delivers comforting, familiar flavors without the heaviness, making it an easy weeknight winner or Sunday dinner staple.
Ingredients
- 1 lb ground chicken
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup milk
- 1 egg
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp ketchup
- 1 tbsp honey
- 1 tsp soy sauce or tamari
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan for a cleaner bake.
- In a large bowl, combine the ground chicken, bread crumbs, parmesan, milk, egg, minced onion, garlic, tomato paste, Worcestershire, thyme, and a pinch of salt and pepper. Mix gently with a fork or your hands until just combined; overmixing can make the meatloaf dense.
- Shape the mixture into a loaf about 9 by 4 inches on the prepared sheet or pan. If using a loaf pan, place it in the pan with any excess mixture around the sides.
- Bake the loaf for 25 minutes. While it bakes, whisk together the glaze ingredients: ketchup, honey, and soy sauce.
- Remove the loaf from the oven and spoon or brush the glaze over the top, reserving a small amount for later. Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is glossy and slightly caramelized.
- Let the meatloaf rest for 5–10 minutes before slicing. This helps it hold together and makes slicing easier.
- Slice and serve with extra glaze on the side, if desired. This pairs nicely with mashed potatoes, green beans, or a simple salad.