This Easy Ground Chicken Meatloaf is not your grandma's average meatloaf recipe! It's a deliciously moist and juicy comfort food that's sure to please the whole family any day of the week!
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Incorporating ground chicken recipes into your family's diet is one of the easiest ways to ensure you're meeting your daily protein requirements while also consuming less saturated fat!
And as an expert home chef, it's one of my favorite protein swaps as it's versatile enough to use in various recipes, including Ground Chicken Meatballs, Ground Chicken Sloppy Joes, Ground Chicken Kebabs, and lightened up casseroles like this Cheeseburger Tater Tot Casserole.
📋 What You'll Love About this Lighter Meatloaf
- High protein, low fat! Traditional meatloaf typically contains almost equal amounts of protein and fat per serving, but this lighter, healthier meatloaf is significantly lower in fat thanks to the ground chicken and addition of fresh veggies.
- Moist and juicy. Ground chicken usually gets a bad rap for being dry and flavorless, but the interior of this meatloaf is so moist and juicy, no one will mind that it's made without beef.
- Quick and easy. This homemade meatloaf requires just 20 minutes of prep work. While it bakes, whip up some Fluffy Mashed Potatoes and a nutritious vegetable side dish for a weeknight meal the whole family will love.
- Kid-friendly. With the classic ketchup glaze spread on top, kids won't be able to resist this protein-rich main dish. It's a true family favorite.
- Perfect for Halloween! Looking for the perfect, easy recipe for your Halloween party? Turn this ground chicken meatloaf into my puff pastry Mummy Meatloaf!
Looking for more delicious, high protein chicken recipes? Check out my complete collection of Chicken and Turkey Recipes!
🛒 Ingredient Notes
Making Ground Chicken Meatloaf requires these 5 simple ingredients:
- Ketchup - When shopping for a healthier ketchup option, I like to look for versions made with a shorter ingredient list and contain cane sugar, like Heinz Simply Tomato Ketchup with No Artificial Sweeteners.
- Worcestershire sauce - This fermented liquid condiment lends unique flavor and necessary acidity to the ground chicken meatloaf. I love to use the classic Lea and Perrins for the best, authentic flavor.
- Breadcrumbs - Act as a binder and helps to hold the meatloaf together. They work with the wet ingredients to keep the meat from falling apart. Homemade Bread Crumbs are incredibly easy to make from scratch in a food processor, but if shopping in stores, look for options made without added sugar or fillers such as cornmeal or other additional starches.
- Eggs - Adds moisture and additional protein to help hold the ingredients together. When possible, spring for organic, pasture-raised eggs. These eggs are often more nutritious, as these hens are raised on a more nutrient-rich feed, leading to eggs with higher levels of vitamins and omega-3 fatty acids.
- Ground chicken - Using ground chicken is a popular choice for those looking for a delicious meatloaf that's leaner than the classic meatloaf recipe you grew up with.
⁉️ Substitutions and Alterations
- Instead of ground chicken: Substitute ground turkey instead. I do not recommend ground beef for this recipe. If you need a beef recipe, try these Loaded Burger Bowls instead.
- Instead of breadcrumbs: Use crushed crackers, unsweetened cereal, or blended oats to help bind the meat. If gluten-free, use gluten-free breadcrumbs.
- Ketchup alternative: you can use BBQ sauce instead. Depending on the kind you use, it'll lend a smokier, sweeter flavor to the dish.
- Milk substitutes: I used unsweetened almond milk for this recipe. However, you can use any flavorless milk you have on hand. Cow's milk, soy milk, oat milk, rice milk, and cashew milk are all great alternatives. You can use coconut milk, but it may add a slight coconut flavor to the meatloaf.
📓 How to Make Ground Chicken Meatloaf
1. Preheat and prep. Preheat oven to 400 degrees F. Prepare a loaf pan by either inserting a sheet of parchment paper that covers the bottom and sides or spraying it with nonstick spray for easy removal.
2. Make the tangy glaze. In a small mixing bowl, combine ketchup, brown sugar, and 1 teaspoon of Worcestershire sauce. Set it aside.
- Cook the onions, carrot, and celery. Place a skillet over medium heat. Drizzle the olive oil on the bottom of the skillet and allow it to heat up before adding onions, garlic, grated carrots and celery. Stirring frequently, cook until the onion turns soft and translucent.
- Combine eggs and breadcrumbs. Meanwhile, in a large mixing bowl, beat the egg and egg white before adding in the breadcrumbs and milk. Allow the breadcrumbs to soak up the egg and milk
- Combine the meat mixture. Allow the breadcrumbs to soak up most of the moisture. To the same large bowl, add in the ground chicken, sautéed veggies, and half of the ketchup mixture (about ½ cup). Mix to combine.
- Transfer the ground meat mixture to loaf pan. Spoon the ground chicken mixture into the prepared loaf pan and smooth it out until it fills the pan from edge to edge.
- Smooth the rest of the ketchup mixture on top of the meatloaf.
- Bake. Cover the prepared baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered another 30 minutes, or until the internal temperature of the chicken meatloaf registers 165 degrees F.
- Serve. Allow the ground chicken meatloaf to cool slightly before removing from the pan, slicing, and serving as desired while warm.
❄️ How to Store and Reheat
To store: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze cooked meatloaf: Wrap the whole (cooled) ground chicken meatloaf tightly in a layer of plastic wrap, then a layer of foil before placing it in the freezer. Cooked meatloaf will last 3 to 4 months in the freezer.
To reheat cooked meatloaf: Allow meatloaf to defrost in the refrigerator overnight before heating and serving. Place whole meatloaf on a baking sheet and warm it in a 250 degree F oven for 20-30 minutes or until the center is warmed through.
🔍 Recipe FAQs
A moist meatloaf requires the perfect ratio of moisture and dry ingredients. Altering the ratio or recommended protein will greatly affect the texture of the meatloaf.
Yes! Place prepared meatloaf mixture in a freezer safe loaf pan or loaf-sized tin. Cover it tightly with both plastic wrap, then aluminum foil. Raw meatloaf will last 3 to 4 months in the freezer.
When ready to cook, thaw your frozen meatloaf overnight in the refrigerator, The next day, bake, covered with foil, for 30 minutes. Remove the foil and bake for another 30 minutes.
The meatloaf is fully cooked and ready to eat once the internal temperature of the meatloaf registers 165F with an instant read meat thermometer.
A meatloaf can crumble if there aren't enough binders or moisture to help hold it together. For this reason, please avoid making measurement substitutions in this recipe as the ratio is tested to make a perfect meatloaf!
⁉️ Serving Suggestions
Meatloaf is one of my favorite versatile mains that pairs well with several types of sides. Her are some of the most popular well-rated side dishes from the blog:
- Potatoes: You can't go wrong with a side of Mashed Potatoes, Air Fryer Fingerling Potatoes, or Instant Pot "Steamed" Potatoes.
- Roasted Vegetables: Try Roasted Green Beans and Carrots, Maple Balsamic Brussels Sprouts, Instant Pot Asparagus, Broccoli, Air Fryer Zucchini, or Sautéed Butternut Squash.
- Salad: I love this ground chicken meatloaf recipe paired with my Jerusalem Salad, Fall Cobb Wedge Salad or this Summer Tortellini Caprese Salad when I'm craving something heartier.
- Bread: Try my Challah Rolls, Air Fryer Garlic Bread, or Round Challah!
💭 Quick Tips
- Use the correct sized loaf pan. Loaf pans come in different sizes. For this recipe, I used a standard US size of 8 ½ x 4 ½ x 2 ½ inches. If your meatloaf is made in a longer pan, it may take less time to cook since the meat will be spread thinner, while a meatloaf cooked in a smaller, shorter pan might take slightly more time and provide a thicker loaf.
- Avoid glass loaf pans. Believe it or not, the material your loaf pan is made of makes a huge difference. For best results use metal and avoid silicone or glass pans!
- Use ground chicken, not ground chicken breast. Ground chicken is made form a combination of chicken meat and typically includes both dark and white meat. If you only have chicken breasts on hand, make one of my other healthy chicken recipes such as these Classic Cast Iron Skillet Chicken Breasts or my popular Chicken Marsala Fettuccine.
🍴 More Ground Chicken Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
The Best Ground Chicken Meatloaf Recipe
Equipment
Ingredients
- 1 cup ketchup
- 3 tablespoon brown sugar
- 2 teaspoon worcestershire sauce divided
- 1 tablespoon olive oil
- ½ onion diced
- 3 garlic cloves minced
- 1 carrot (¾ cup) shredded
- 1 celery (⅓ cup) shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs
- 3 tablespoon milk any variety
- 1 egg + 1 egg white
- 1 lb ground chicken (16 ounces) can also use ground turkey
Instructions
- Preheat oven to 400 degrees F. Prepare a loaf pan by either inserting a sheet of parchment paper on the bottom that covers the sides or spraying it with nonstick spray for easy removal. Set it aside.
- In a small mixing bowl, combine ketchup, brown sugar, and 1 teaspoon of Worcestershire sauce. Set it aside.
- Place a skillet over medium heat. Drizzle the olive oil on the bottom of the skillet and allow it to heat up before adding onions, garlic, grated carrots, and celery. Stirring frequently, cook until the onion turns soft and translucent.
- Season the carrot-onion mixture with salt, pepper, and 1 teaspoon Worcestershire sauce. Remove from heat, set aside, and allow to cool.
- Meanwhile, in a large bowl, beat the egg and egg white before adding in the breadcrumbs and milk.
- Allow the breadcrumbs to soak up most of the moisture. Add in the ground chicken, carrot-onion mixture, and half of the ketchup mixture (about ½ cup). Mix to combine.
- Spoon the ground chicken mixture into the prepared loaf pan and smooth it out until it fills the pan from edge to edge.
- Smooth the rest of the ketchup mixture over top.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and bake uncovered another 30 minutes, or until the internal temperature of the chicken meatloaf registers 165 degrees F.
- Allow the ground chicken meatloaf to cool slightly before removing from the pan, slicing, and serving. Serve with a side of homemade garlic mashed potatoes.
Storage
- Allow to cool completely before storing.To store: This healthy ground chicken meatloaf can be stored in an airtight container in your refrigerator for up to 4 days.To freeze cooked meatloaf: Wrap the whole meatloaf tightly in a layer of plastic wrap, then a layer of foil before placing it in the freezer. Cooked meatloaf will last 3 to 4 months in the freezer.You can also try freezing individual slices, but they may dry out faster than if the meatloaf is frozen whole.To reheat cooked meatloaf: Allow meatloaf to defrost in the refrigerator overnight before heating and serving. Place whole meatloaf on a baking sheet and warm it in a 250 degree F oven for 20-30 minutes or until the center is warmed through.To freeze raw meatloaf: Place prepared meatloaf mixture in a freezer safe loaf pan or loaf-sized tin. Cover it tightly with both plastic wrap, then foil. Raw meatloaf will last 3 to 4 months in the freezer.To cook frozen meatloaf: It is recommended that you thaw your meatloaf overnight by placing it in the refrigerator until ready to cook. Once thawed, cover the pan with foil and bake for 30 minutes. Remove the foil and bake uncovered another 30 minutes, or until the internal temperature of the chicken meatloaf registers 165 degrees F.If you cook the meatloaf while still frozen, the cook time may increase to about 90 minutes. Uncover the meatloaf for the last 30 minutes of cooking and check the internal temperature to make sure it is cooked through before serving.
Notes
Nutrition
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Angela Ashley says
If you are a sweet and not a savory, this will be great for you! The ketchup and brown sugar addition is much too sweet, and that is after I halved the sauce for including only within the meatloaf, not on top. But very tender and juicy. My mother loved it!
Alana Lieberman says
This meatloaf is definitely a sweet and savory dish. You can leave out the brown sugar if you prefer it to be less sweet, but we like the combination of the two so that the chicken is more flavorful. The caramelized ketchup topping is our family's favorite part!
Iris SB says
I needed a cold weather, healthful meal and remembered this delicious meatloaf. It did not disappoint! I ran out of breadcrumbs so used a bit of oatmeal and made two loaves since I suspected 1 pound would not be enough for the four of us, and I was right. We loved it and all had second helpings.
Alana Lieberman says
So creative to use the oatmeal instead of breadcrumbs. Thanks for sharing the tip!
Nadine says
Ive been using ground chicken more often and had a craving for meatloaf and came across this recipe. 10/10 recommend! It was so juicy but also not heavy! My husband and sons loved it as well. It’s now my go-to recipe. Love the added veggies too. Can’t go wrong!! Found her on Instagram so I don’t miss any new recipes 😍
Alana Lieberman says
I love this! Thank you for sharing and following along on Instagram. This is a family favorite in our house, as well!
Elaine Houp says
This is a really delicious meatloaf. My ground chicken was extra lean , but turned out moist .Thank you for this great recipe! My whole family loved it.
Alana Lieberman says
This is definitely a favorite in our family too! Happy it turned out well 🙂
Karen Brucia says
I made this last night for dinner and my husband and I LOVED it!!
Alana Lieberman says
SO happy it was a success! It's a family favorite at my house too 🙂
Amanda says
I will NEVER make meatloaf any other way again! This was hands down THE best I’ve ever had. I’ve now had it for breakfast, lunch, and dinner because I can’t get enough. The only things I did differently was I used two eggs (with yolk) and spooned all of the ketchup mixture on top from the start. If I could give this recipe 20 stars, I would. Thank you!!!
Alana Lieberman says
Wow, thank you so much for your kind words! I am SO happy you enjoyed it and I'm glad it worked well with the changes too.
Iris says
The perfect dinner for a cold and icy night. I used ground turkey and went heavy on the vegetables. We loved it. Thanks for another great recipe.
Alana Lieberman says
I agree, it's truly the best comfort meal! 🙂
Iris says
We liked it so much that I made it again Saturday night! This time, I roasted small potatoes and green beans at the same time and everything was ready at once. Keep the recipes coming!
Alana Lieberman says
That's so awesome to hear! I'm glad this was a true hit and potatoes and green beans sound like the perfect side dish addition!
Mike says
I never knew that ground chicken existed as an option. We always use ground turkey, beef or a mixture of the two. Until now. We made this recipe tonight and it was fantastic!! The loaf was firm and flavorful. The "hidden veggies" totally enhanced the meal. We will definitely make this again, and will continue using ground chicken. Thank you.
Alana Lieberman says
Ground chicken is one of my favorites! Glad you enjoyed it and I could introduce you to something new!
Lauren says
Made this for dinner tonight and I don’t think I’ll go back to beef meatloaf. This meatloaf was packed with flavor and I loved the added vegetables to make this dish healthier. Definitely saving this recipe for future meals!
Alana Lieberman says
That's awesome! So happy to hear that this one is a keeper 🙂
Josh says
You have to try this meatloaf!! I traditionally don’t like meatloaf, and this was great!! I highly recommend.
Alana Lieberman says
Thanks for giving it a try! So glad you liked it 🙂