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the completed chicken meatloaf sliced and ready to serve

Chicken Meatloaf

A healthier take on classic meatloaf made with ground chicken breast.
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Course: Main Course
Cuisine: American
Diet: Low Fat
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 173kcal
Author: Bintu Hardy | Budget Delicious

Ingredients

Meatloaf

  • 1 pound (453g) ground chicken
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (59ml) milk
  • ¾ cup (39g) onion chopped
  • 2 cloves garlic minced
  • 1 large egg
  • ¼ cup (59ml) Worcestershire sauce
  • ¼ cup (22.5g) parmesan cheese grated
  • ½ cup (25g) fresh parsley chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground nutmeg

Glaze

  • ¼ cup (59g) ketchup
  • ¼ cup (50g) brown sugar
  • ¼ cup (59ml) apple cider vinegar

Instructions

  • Preheat your oven to 350 degrees F / 175 degrees C, grease a 9x5 inch loaf pan and line it with parchment if desired.
  • In a large mixing bowl, combine the ground chicken with all of the meatloaf ingredients. Mix with your hands or a spoon until just incorporated.
  • Transfer the mixture to the prepared loaf pan. Press between the loaf and the pan to gently form a rounded top.
  • Whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
  • Brush half of the glaze over the top of the meatloaf and bake for 45 minutes.
  • Top with the remaining glaze and cook for another 15 minutes or until the meatloaf has reached 165 degrees F / 74 degrees C when checked with a digital thermometer.
  • Let the chicken loaf rest for 15 minutes then remove from the pan, slice and serve.

Notes

  • Bring the meat and the egg to room temperature for 30 minutes before mixing. 
  • Pour the milk over the breadcrumbs and allow them to soak for a few minutes before adding to the loaf mixture. 
  • Use your hands to mix the ingredients for the best results. Overmixing can cause the meatloaf to be tough and using your hands makes it less likely you’ll overmix. 
  • If you don't have a loaf pan or prefer a more freeform shape, you can shape the meatloaf on a baking sheet lined with parchment paper.
  • Press gently when forming the meatloaf. 
  • Check the temperature with a digital thermometer to ensure the meatloaf has cooked to a minimum of 165 degrees F / 74 degrees C. 
  • Let the meatloaf rest for 10-15 minutes before slicing and serving to allow the juices to redistribute. 
  • Use the leftover meatloaf for sandwiches or add it to pasta, tacos, or as a breakfast meat with eggs and hashbrowns.
  • Storage - keep leftovers wrapped tightly or in an airtight container inside the fridge for 4-5 days.
  • There are 4 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 173kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 603mg | Potassium: 481mg | Fiber: 1g | Sugar: 10g | Vitamin A: 436IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2mg