Chicken Meatloaf – Best Moist

This moist chicken meatloaf is a lighter, yet deeply satisfying twist on the traditional beef version. Made with ground chicken, parmesan, milk-soaked breadcrumbs, and a simple sweet ketchup glaze, it’s everything a comfort meal should be: flavorful, tender, and incredibly easy to make. Perfect for weeknight dinners, meal prep, or serving to guests, this recipe proves that chicken meatloaf can be every bit as delicious and juicy as the classic. The milk and breadcrumbs lock in moisture, while the savory-sweet glaze adds that irresistible finish.

🍴 Ingredients (Makes about 8 servings)

For the Glaze:

• ⅓ cup ketchup

• 2 tablespoons packed light brown sugar
  
  

For the Meatloaf:

• 2 large eggs

• 1½ cups Italian-style breadcrumbs

• 1 cup whole milk

• ¾ cup freshly grated Parmesan cheese

• ½ cup finely diced yellow onion (about 1 small onion)

• ¼ cup ketchup

• 3 tablespoons Worcestershire sauce

• 1½ tablespoons dried parsley

• 1½ teaspoons garlic powder

• 1½ teaspoons fine sea salt

• 1 teaspoon ground black pepper

• 2 pounds ground chicken (avoid extra-lean for better moisture)

• Optional: chopped fresh parsley for garnish

👩‍🍳 Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and lightly grease it with nonstick spray.

2. Make the Glaze:
   In a small bowl, combine the ketchup and brown sugar. Mix until smooth and set aside.

3. Prepare the Mixture:
   In a large mixing bowl, beat the eggs. Add the breadcrumbs and milk, then let sit for 2–3 minutes to absorb. Stir in the Parmesan, onion, ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper.

4. Add the Chicken:
   Add the ground chicken to the breadcrumb mixture. Use your hands or a spoon to gently mix just until everything is combined—avoid overmixing, which can make the meatloaf tough.

5. Shape the Loaf:
   Transfer the mixture to the prepared baking sheet. Shape into a loaf about 8 inches long by 4 inches wide.

6. Apply the Glaze:
   Spread the ketchup glaze evenly over the top and sides of the loaf.

7. Bake:
   Bake in the preheated oven for about 50 minutes, or until the internal temperature reaches 165°F (74°C).

8. Optional Broil for Finish:
   For a sticky, caramelized top, switch the oven to broil for the final 2–3 minutes—watch carefully to prevent burning.

9. Rest and Serve:
   Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
   
   

🍽️ Serving Size

This recipe yields approximately 8 servings. Each slice is about 1 to 1¼ inches thick, depending on loaf size.

🧮 Nutritional Information (Per Serving)

• Calories: 307

• Protein: 26.6 g

• Fat: 14.8 g

• Carbohydrates: 19.4 g

  • Dietary Fiber: 3.9 g

  • Sugars: 10 g

• Cholesterol: ~130 mg

• Sodium: ~780 mg (depending on salt and ketchup used)