chicken meatloaf
This tender and flavorful chicken meatloaf is a healthy twist on the classic comfort food, packed with herbs, spices, and fresh vegetables. Moist, juicy, and perfect for a weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound ground chicken preferably 93% lean
- 1 cup breadcrumbs plain, store-bought or homemade
- 0.5 cup milk
- 1 large egg
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 clove garlic minced
- 1 carrot grated
- 0.25 cup fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup ketchup for topping
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease with nonstick spray.
- In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soften.
- In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 additional minute. Remove from heat and let cool slightly.
- To the breadcrumb mixture, add ground chicken, egg, cooled onion mixture, carrot, parsley, thyme, oregano, salt, and pepper.
- Mix gently until just combined. Do not overmix, or the meatloaf may become dense.
- Transfer mixture to prepared loaf pan. Spread the top evenly and drizzle with ketchup.
- Bake for 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 165°F (74°C).
- Let meatloaf rest for 5–10 minutes before slicing and serving.
Notes
For a smokier flavor, replace ketchup with 3 tablespoons of barbecue sauce. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.