Chicken Meatloaf

This chicken meatloaf keeps all the comfort of the classic, just in a lighter and more weeknight-friendly way. I love how the finely grated carrot and onion melt right into the loaf, adding natural sweetness. Keeping everything moist, while the cottage cheese brings a little creaminess and a serious protein boost without weighing it down. The tangy tomato glaze on top really ties it all together for that nostalgic meatloaf vibe with every delicious bite.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Easy chicken meatloaf Recipe

This chicken meatloaf method keeps things budget-friendly and a bit healthier than its beefy OG sister, without sacrificing savor one bit. It’s perfect to pair with any of my favorite sides, and is great for meal prep when I know I’ve got a busy week coming up.

It’s the kind of weeknight dinner that tastes just as good reheated the next day, especially when tucked into a sandwich with an extra swipe of glaze. Save this one for a night when you want comfort that works just as hard the next day!

Recipe Success Tips

- Don’t skip the veggies.

Finely grated carrot and onion melt into the meat and add moisture and natural sweetness that keeps the meatloaf from drying out. - Shape on a baking sheet, not in a pan.

Using a sheet lets steam evaporate, giving you a loaf that’s juicy but not soggy on the bottom. - Brush on the glaze twice. Adding the sauce partway through preparation and again near the end gives the top a glossy, caramelized finish with rich taste.

- Let it rest before slicing. Giving the cooked loaf 10 minutes to rest helps the juices redistribute so your slices hold together better.

Chicken Meatloaf

- 1 lb. ground chicken ($3.72) - 1 cup panko breadcrumbs (75g, $0.47)

- ½ small onion (very finely minced, (½ cup, 60g), $0.33) - 1 carrot (grated, (¼ cup, 40g), $0.09)

- 1 Tbsp parsley (chopped, $0.11) - 1 cup small-curd cottage cheese (215g, $0.91)

- 2 Tbsp ketchup (30g, $0.07) - 1 Tbsp Dijon mustard (15g, $0.07) - 1 Tbsp Worcestershire sauce (0.5 oz., $0.06)

- 1 tsp garlic powder ($0.03) - ½ tsp black pepper ($0.08)

- ¼ cup ketchup (60g, $0.14) - 1 Tbsp brown sugar (13g, $0.13) - 1 tsp Worcestershire ($0.02)

- 1 tsp apple cider vinegar ($0.01) - Gather and prep your elements, and preheat your oven to 375°F.

Line a baking sheet with parchment paper. - In a large bowl, add all the meatloaf components.

Gently mix until just combined.* - Transfer the mixture to the prepared baking sheet and shape into an 8 x 5 inch loaf.**

- In a small bowl, stir together all the glaze components. Brush half of the glaze evenly over the top of the meatloaf.

- Let rest for 10 minutes before slicing. See how we calculate method costs here.

how to make chicken meatloaf STEP-BY-STEP photos

Gather the components and prepare a baking sheet: Gather all your elements and preheat the oven to 375°F. Lineine a baking sheet with parchment paper.

Make the meatloaf: Combine 1 lb. ground chicken, 1 cup panko breadcrumbs, ½ small onion, ¼ cup grated carrot, 1 Tbsp chopped parsley, 1 large egg, 1 cup small-curd cottage cheese, 2 Tbsp ketchup, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a large bowl and mix gently until just combined. Transfer to baking sheet: Transfer the meatloaf mixture to the prepared baking sheet and shape it into an 8 x 5 inch loaf.

Make the glaze: Stir together ¼ cup ketchup, 1 Tbsp brown sugar, 1 tsp Worcestershire, and 1 tsp apple cider vinegar. Using a pastry brush, brush half of the glaze over the top of the meatloaf.

Bake: Bake the meatloaf for 40 minutes, then remove it from the oven and brush it with the remaining glaze. Return: Return the meatloaf to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 165°F in the thickest part of the loaf.

Rest and serve: Let the meatloaf rest for 10 minutes before slicing it.

I love serving this chicken meatloaf with Instant Pot mashed potatoes, over a bowl of buttery noodles, or white rice to soak up the tasty glaze.

To add color to my plate and get my daily dose of veggies, I’ll prepare a side of southern slow cooker green beans, a sheet of roasted veggies, or a simple Caesar salad. I love eating the leftovers, either cold or warmed for next-day sandwiches on toasted homemade soda bread, finished with extra ketchup or Dijon. Store cooled meatloaf in an airtight container for up to 4 days.

Warm slices in the microwave or cover with foil and reheat in a 325°F oven until heated through. To freeze unbaked, shape into a loaf, wrap well, and freeze for up to 3 months.

Thaw overnight before baking as directed. To freeze baked, wrap individual slices or the whole loaf tightly and freeze for up to 3 months.

Thaw overnight in the refrigerator. Try These Ground Chicken Recipes Next!

- These Chicken Croquettes have a simple, buttery roux-based sauce that’s folded into the ground chicken, which keeps the insides soft and rich. - Chicken Burgers are my weeknight fakeout fast food move!

They’re juicy, well-seasoned patties that cook quickly, and I can pile them high with whatever toppings I’ve already got in the fridge. - These Creamy Chicken Meatballs feel like restaurant food, but it’s really just smart pantry seasoning and a simple cream sauce built from the drippings.