Looking for a healthy yet comforting weeknight meal idea? The whole family will love this Glazed Chicken Meatloaf!
It’s topped with a sweet and tangy Dijon mustard, honey, and a ketchup glaze for an even more delicious flavor and beautiful presentation.
This easy chicken meatloaf recipe is made in a loaf pan so you don’t have to spend time shaping it! It’s packed with flavor and pairs well with virtually any side dish.
In short: it’s the perfect dinner recipe you can make again and again!
Homemade Glazed Chicken Meatloaf
You will love this improved meatloaf recipe! It still has the classic meatloaf comfort but with some modern twists.
Fresh thyme and lemon zest spice up the meatloaf a bit. Plus, these two flavors pair so well with chicken! It’s light and fresh, yet still comforting and comforting – the perfect update on a classic recipe.
Typically, meatloaf is made with ground beef and/or pork, and I’m a big fan of this type of meatloaf too, but it’s fun to do things differently sometimes! The use of ground beef here (93% lean versus 99% lean) brightens the dish while keeping it moist and juicy.
Plus, this healthy ground chicken meatloaf has a delicious glaze that’s super easy to throw together. The taste is definitely not saved!
recipe ingredients
To make this Glazed Chicken Meatloaf recipe you will need:
- ground beef (93% lean is ideal here, Not 99% Lean Ground Chicken Breast)
- regular breadcrumbs (not panko)
- milk
- grated parmesan cheese
- eggs
- Onion
- fresh parsley
- fresh thyme
- lemon (for seasoning)
- tomato paste
- Worcester sauce
- Spices: Salt, granulated garlic, red pepper flakes and dried oregano
For the ketchup glaze you will need:
- Ketchup
- honey
- Dijon mustard
How to make Ground Chicken Meatloaf with Dijon Honey Glaze
Now let’s discuss how to make this easy meatloaf recipe!
First make the ground beef mixture. Place all ingredients (except the glaze ingredients) in a large bowl. Mix with a spatula or hands until well combined. Try not to mix too much.
Next, place the meatloaf mixture in a loaf pan lined with parchment paper. (Hot Tip: Cut or fold the parchment to the length of the loaf tin, leaving a slight overhang for easier removal!). Pat down so it’s smooth on top.
Then make the ketchup glaze. In a small bowl, whisk together the ingredients for the glaze (ketchup, honey, and Dijon mustard) until smooth. Spread half of the glaze over the meatloaf. (saves the rest for later).
Bake the meatloaf for 45 minutes at 350 degrees Fahrenheit, uncovered.
Next, remove from the oven and spread the unused frosting on top (as a second layer of frosting) and bake for another 15-20 minutes. It’s done once the internal temperature reaches 165 degrees Fahrenheit.
Let the meatloaf rest for at least 10 minutes before slicing. (This will help set it up correctly). Then use the parchment paper to remove it from the pan.
Place on a cutting board, slice and serve!
Why is the ketchup glaze applied in 2 coats?
We apply the meatloaf glaze in two rounds here, because the first round really sticks to the meatloaf, the second round then stays nice and moist and shiny (since it only bakes for a few minutes).
If you want this to be a one-off recipe, feel free to apply all of the frosting in the first round! It will set up a little more and be duller on the meatloaf, but still tasty.
What is the best type of ground beef for meatloaf?
It depends on the store you go to, but I’ve found that there are often two types of ground chicken: 93% lean (referred to as just “ground chicken”) and 99% lean (referred to as “ground chicken breasts”). .
The 93% lean ground chicken is perfect for this chicken meatloaf. The little extra fat keeps it moist (without being greasy)!
What breadcrumbs should I use for meatloaf?
This is one of the few scenarios where I prefer regular breadcrumbs over panko!
Panko breadcrumbs seem to absorb more liquid and create small air pockets, while regular breadcrumbs work in more evenly and keep the meatloaf moist.
Can I substitute ground turkey in this meatloaf recipe?
Yes! Ground turkey should work just as well here. Just like with the ground beef, you should use 93% lean ground turkey (or similar) instead of 99% lean.
What’s the secret of juicy meatloaf?
There are a few things that help make meatloaf juicy. First, using a ground beef with a little more fat (i.e. why we use 93% lean ground chicken versus 99% lean) is essential for a moist meatloaf.
And second, it’s important to add enough wet ingredients to the ground beef mixture to allow the breadcrumbs to soak up. In this recipe, we add milk, eggs, tomato paste, and Worcestershire sauce for the perfect texture balance!
What to serve with chicken meatloaf
You can pair this meatloaf with virtually any side dish! Here are some tasty ideas:
storage tips
Store leftover meatloaf—sliced ​​or whole—in an airtight container in the refrigerator for up to 1 week.
can i freeze this
You can freeze the meatloaf, although it changes the texture a bit (it’s a bit more watery/spongy), so it’s not my favorite.
But if you really want to save it for later, slice, then wrap in plastic wrap and store in an airtight container or freezer bag in the freezer for up to 3 months.
This is such a flavorful, hearty, and comforting meal for any time of year. Enjoy!
Want more healthy meals to try? Here are some of my favorite ground turkey recipes:
Ground chicken meatloaf with glaze
Need a healthy yet comforting weeknight meal idea? The whole family will love this Ground Chicken Meatloaf with Ketchup Glaze! Simple and flavorful.
preparation time
15 minutes
cooking time
1 hour
total time
1 hour 15 minutes
Ingredients:
For the meatloaf
-
1 pound ground chicken (93% lean, not 99% lean ground chicken breasts)
-
1 cup regular breadcrumbs
-
1/2 cup milk
-
1/2 cup grated parmesan cheese
-
2 eggs
-
1/2 medium onion, finely chopped (about 1/2 cup)
-
1/4 cup chopped fresh parsley
-
1 teaspoon chopped fresh thyme
-
zest of 1 lemon
-
2 tablespoons tomato paste
-
2 tablespoons Worcestershire sauce
-
1 teaspoon of salt
-
1/2 teaspoon granulated garlic
-
1/4 teaspoon red pepper flakes
-
1/2 teaspoon dried oregano
For the glaze:
-
1/3 cup ketchup
-
1 tablespoon of honey
-
2 teaspoons Dijon mustard
Instructions:
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper (cut or fold the parchment to match the length of the pan for easy removal!).
- In a large bowl, mix all the meatloaf ingredients except the glaze ingredients. Using a spatula or your hands, mix until the ingredients are evenly distributed, being careful not to over-mix.
- Add the meatloaf mixture to the prepared skillet and pound to an even layer.
- Prepare the glaze by whisking together the ketchup, honey, and Dijon mustard in a small bowl. Pour half of the glaze over the meatloaf, spreading evenly over the surface. Reserve the other half of the glaze.
- Bake uncovered 45 minutes.
- Remove the pan from the oven and spread the remaining glaze evenly over the surface to cover the first layer of glaze. Bake for an additional 15-20 minutes until a thermometer inserted into the center of the meatloaf reads 165 degrees F.
- Let sit for at least 10 minutes to allow the meatloaf to set. Use the parchment paper to remove the meatloaf from the pan and place on a cutting board, then slice.
Remarks:
Storage Tips: This can be sliced ​​or stored whole in an airtight container in the fridge for up to a week. You can freeze this meatloaf, but be aware that doing so will change the texture slightly. Freeze, slice the meatloaf and wrap in plastic wrap. Then place the wrapped pieces in an airtight container or freezer-safe ziplock bag. Can be stored in the freezer for up to 3 months.