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overhead view of sliced chicken meatloaf
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Chicken Meatloaf

This juicy chicken meatloaf is everything beef meatloaf wishes it could be—moist, flavorful, and glazed to perfection. Made with pantry staples and no loaf pan required, it’s a weeknight win the whole family loves (leftovers included).
Prep Time15 minutes
Cook Time1 hour
Resting10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 8 slices (each ~1 inch)
Calories: 138kcal
Author: Nora from Savory Nothings

Ingredients

For the meatloaf:

  • 2 pounds ground chicken
  • ⅔ cup dried breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • 1 small onion grated
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • ¼ cup milk
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the glaze:

  • ¾ cup ketchup
  • 1½ tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • salt and black pepper to taste

Instructions

  • Prep: Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment and lightly grease.
  • Mix the meatloaf: In a large bowl, combine all ingredients for the meatloaf. Mix just until combined—don’t overdo it.
    overhead view of ingredients for chicken meatloaf in glass bowl
  • Shape: Transfer the mixture to the prepared baking sheet and shape into a free-form loaf, about 9x5 inches.
    overhead view of uncooked chicken meatloaf on lined sheet pan
  • Make the glaze: In a small bowl, whisk together all glaze ingredients until smooth. Spread about ⅔ of the glaze evenly over the meatloaf. Reserve the rest for later.
    overhead view of glazed unbaked meatloaf
  • Bake: Bake for 55–60 minutes, or until the internal temp reaches 165°F. About 10 minutes before it’s done, brush on the remaining glaze.
    overhead view of baked glazed chicken meatloaf on lined sheet pan
  • Rest: Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes and a green veggie—or cold from the fridge the next day, if you're like me.

Notes

  • Don’t overmix the meat or it’ll get tough—just until combined is perfect.
  • Grating the onion makes it disappear into the mix and keeps things juicy.
  • Free-form loaf = better texture and more glaze-to-meat ratio.
  • Leftovers are amazing cold or sandwiched between bread with extra glaze.

Nutrition

Serving: 1slice | Calories: 138kcal | Carbohydrates: 11.8g | Protein: 14.6g | Fat: 5.6g