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Juicy chicken meatloaf dinner with mashed potatoes and roasted vegetables
Chef Linda

Chicken Meatloaf Recipe (Moist & Juicy)

This moist and juicy chicken meatloaf recipe combines ground chicken with Parmesan, garlic, Italian herbs, and a sweet-savory glaze, then finishes with buttery garlic-Parmesan topping for a flavorful family dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dinner
Cuisine: American-inspired
Calories: 267
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 2 lb ground chicken
  • 1 cup Italian-style breadcrumbs
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 medium yellow onion finely minced
  • 3 cloves garlic minced
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
For the Glaze
  • 1/3 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
For the Garlic Parmesan Topping
  • 2 tbsp butter melted
  • 1 clove garlic finely minced
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Small bowl
  • Food thermometer

Method
 

  1. 1. Prepare the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
  2. 2. Mix the moisture and seasonings: In a large bowl, combine the breadcrumbs, milk, egg, onion, garlic, Parmesan, parsley, Italian seasoning, salt, black pepper, and Worcestershire sauce.
  3. 3. Add the ground chicken: Gently mix in the ground chicken just until the ingredients are evenly combined. Do not overmix.
  4. 4. Shape the loaf: Transfer the mixture to the prepared baking sheet and shape it into an even loaf.
  5. 5. Make the glaze: Stir together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce. Spread about half over the meatloaf and reserve the rest.
  6. 6. Bake: Bake at 350°F, beginning to check around 55 minutes. Continue cooking until the thickest part reaches 165°F (73.9°C) on a food thermometer.
  7. 7. Add the garlic-Parmesan finish: Mix the melted butter, minced garlic, Parmesan, and parsley. Brush over the loaf near the end of cooking and return it to the oven briefly until the topping is melted and lightly golden.
  8. 8. Rest and slice: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.

Notes

Linda's Tip: For chicken meatloaf, trust the thermometer more than the timer. Cooking time can vary with loaf thickness and oven performance, but the center should reach 165°F (73.9°C) for ground poultry.
Storage: Refrigerate cooked leftovers promptly in a covered container. Nutrition values are estimates and can vary with ingredient brands and portions.