Chicken Meatloaf
Easy, Healthy Homemade Chicken Meatloaf — A Traditional Comfort Classic
When I think of cozy dinners that smell like home, Chicken Meatloaf is the first thing that comes to mind. This easy, homemade Chicken Meatloaf is a lighter twist on the old family classic — it’s comforting, tender, and perfect for evenings when you want something wholesome without fuss. I make it for weeknight dinners, slow Sunday family meals, and even holiday leftovers that somehow taste better the next day.
There’s something about the way a warm meatloaf slices cleanly and fills the kitchen with savory, garlicky aroma that feels like a hug. If you’re looking for a traditional recipe with healthy updates, this one will quickly become a go-to.
🧂 Ingredients:
- 1.5 pounds (700 g) ground chicken (preferably a mix of white and dark for flavor)
- 1/2 cup (50 g) panko breadcrumbs (or gluten-free breadcrumbs)
- 1/3 cup (30 g) grated Parmesan cheese
- 2 large eggs, beaten
- 1 small onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1/4 cup (60 ml) whole milk (or unsweetened almond milk for dairy-free)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce (or tamari for gluten-free)
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- 1/2 teaspoon smoked paprika (optional, for warmth)
- 1 tablespoon olive oil (if sautéing onions)
Glaze:
- 1/2 cup (120 g) ketchup (or sugar-free ketchup)
- 2 tablespoons brown sugar or maple syrup (or 1 tablespoon for lower sugar)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Optional garnish:
- Fresh parsley, chopped
👩🍳 Directions
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- (Optional but recommended) Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the diced onion for 4–5 minutes until soft and translucent, then add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool a few minutes. This brings extra flavor and keeps the meatloaf moist.
- In a large bowl, combine ground chicken, panko, Parmesan, beaten eggs, milk, Dijon, Worcestershire, salt, pepper, parsley, smoked paprika, and the cooled onion-garlic mixture. Use your hands or a spoon to mix until just combined — don’t overwork the meat.
- Shape the mixture into a loaf and place it in the prepared loaf pan or on the baking sheet. Smooth the top with wet hands.
- Bake uncovered for 35–45 minutes. Internal temperature should reach 165°F (74°C). Use an instant-read thermometer inserted into the center to check. If the top is browning too fast, tent loosely with foil.
- While the meatloaf bakes, make the glaze. In a small saucepan over medium heat, combine ketchup, brown sugar (or maple), apple cider vinegar, Dijon, and a pinch of salt. Simmer for 3–5 minutes, stirring, until slightly thickened. (Tip: simmer 10–15 minutes for a very thick glaze.)
- When the meatloaf reaches 160°F (71°C), brush the top generously with the glaze and return to the oven for another 7–10 minutes until it reaches 165°F (74°C) and the glaze is set.
- Remove meatloaf from oven and let rest for 10 minutes before slicing — this keeps it juicy and helps it hold its shape. Garnish with chopped parsley and serve.
Cooking times: about 50–60 minutes total (35–45 baking + 7–10 glazing + resting).
💡 Tips & Variations
- Don’t overmix: Stir until ingredients are just combined. Overworking creates a dense loaf.
- Egg-free option: Use 1/4 cup plain yogurt mixed with 1 tablespoon flaxseed + 3 tablespoons water as a binder in place of eggs.
- Gluten-free: Swap panko for gluten-free breadcrumbs or oats ground into coarse flour.
- Low-carb / Keto: Replace breadcrumbs with 1/2 cup almond flour and reduce milk to 2 tbsp. Use sugar-free ketchup in the glaze.
- Vegan alternative: Try a lentil-walnut loaf using cooked lentils, finely chopped walnuts, oats, and flax eggs — different recipe but same comforting vibes.
- Add-ins: Fold in 1/2 cup grated carrot or zucchini (squeezed dry) for extra veggies and moisture.
- Flavor twists:
- BBQ glaze: Swap ketchup glaze for 1/2 cup BBQ sauce + 1 tbsp honey.
- Italian: Add 1 tsp dried oregano, 1/2 cup shredded mozzarella folded inside, and top with marinara.
- Spicy: Mix 1–2 tbsp sriracha into the glaze.
- Make-ahead: You can form the loaf and refrigerate (covered) for up to 24 hours before baking. Saves time on busy nights.
- Freezing: Cook fully, cool completely, then wrap tightly. Freeze up to 3 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven until warmed through.
- Leftovers: Slice for sandwiches, reheat with a little extra sauce, or crumble into pasta or grain bowls. Keeps in fridge 3–4 days.
🩺 Health & Lifestyle Tie-in
This version of chicken meatloaf is a leaner, protein-rich alternative to beef or pork loaves. Ground chicken is lower in saturated fat and, when paired with whole-food binders and added veggies, creates a balanced, nutrient-friendly meal. Cooking wholesome meals at home like this can help you save on food costs and support long-term health — small choices today can reduce future medical and financial stress. (Always consult health professionals for medical advice.)
Conclusion
There’s a reason meatloaf feels like home — it’s simple, forgiving, and endlessly comforting. Give this easy, healthy homemade Chicken Meatloaf a try on a weeknight, for Sunday dinner, or as a make-ahead meal for busy weeks. If you make it, let me know in the comments or tag me — I’d love to see your version and any tasty twists you add!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Chicken Meatloaf
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- (Optional but recommended) Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the diced onion for 4–5 minutes until soft and translucent, then add the minced garlic and cook for 30–60 seconds until fragrant. Remove from heat and let cool a few minutes.
- In a large bowl, combine ground chicken, panko, Parmesan, beaten eggs, milk, Dijon, Worcestershire, salt, pepper, parsley, smoked paprika, and the cooled onion-garlic mixture.
- Use your hands or a spoon to mix until just combined — don’t overwork the meat.
- Shape the mixture into a loaf and place it in the prepared loaf pan or on the baking sheet. Smooth the top with wet hands.
- Bake uncovered for 35–45 minutes. Internal temperature should reach 165°F (74°C).
- If the top is browning too fast, tent loosely with foil.
- While the meatloaf bakes, make the glaze. In a small saucepan over medium heat, combine ketchup, brown sugar (or maple), apple cider vinegar, Dijon, and a pinch of salt.
- Simmer for 3–5 minutes, stirring, until slightly thickened. (Tip: simmer 10–15 minutes for a very thick glaze.)
- When the meatloaf reaches 160°F (71°C), brush the top generously with the glaze and return to the oven for another 7–10 minutes until it reaches 165°F (74°C) and the glaze is set.
- Remove meatloaf from oven and let rest for 10 minutes before slicing.
- Garnish with chopped parsley and serve.
