• 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.