Recipe Background
Chicken Meatloaf is so simple and straightforward, you could be convinced it's just a regular meatloaf were it not for the main ingredient. Yes, the tender chicken makes each slice of this meatloaf feel a little lighter than the traditional beef meatloaf, but no less satisfying! Each bite is packed with tangy mustard and sharp parmesan flavor and is topped with a sweet, ketchup-infused glaze that will be all you want to talk about once you try it. Chicken Meatloaf will make you wonder why you went for its beef cousin for all these years!
Chicken Meatloaf is so simple and straightforward, you could be convinced it's just a regular meatloaf were it not for the main ingredient. Yes, the tender chicken makes each slice of this meatloaf feel a little lighter than the traditional beef meatloaf, but no less satisfying! Each bite is packed with tangy mustard and sharp parmesan flavor and is topped with a sweet, ketchup-infused glaze that will be all you want to talk about once you try it. Chicken Meatloaf will make you wonder why you went for its beef cousin for all these years!
Ingredients
- 1 1/2 pounds ground chicken
- 2 large eggs beaten
- 1 medium onion finely chopped
- 1/2 bell pepper finely chopped
- 1/4 cup fresh flat leaf parsley chopped
- 1/2-3/4 cup plain breadcrumbs
- 1 ounce parmesan grated
- 1/4 cup country-style Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 cup ketchup divided
- 2 tablespoons brown sugar
Directions
- Preheat the oven to 400 degrees F.
- Combine the chicken, the eggs, the onion, the bell pepper, the parsley, the breadcrumbs, the parmesan, the mustard, the Worcestershire sauce, the oregano, and 1/4 cup of the ketchup in a bowl until just combined.
- Transfer the mixture to an 8 1/2x4 1/2-inch nonstick loaf pan.
- Whisk the remaining ketchup and the brown sugar together in a bowl.
- Brush the glaze on top of the meatloaf.
- Bake the meatloaf for 15 minutes.
- Reduce the oven temperature to 350 degrees F and bake until an instant read thermometer inserted into the center reaches 160 degrees F, about 35-40 minutes.
- Let the meatloaf rest for 15 minutes to allow it to come up to the safe eating temperature of 165 degrees F.
- Serve.
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