Looking for a healthy yet comforting weeknight meal idea? The whole family will love this glazed ground chicken meatloaf!
It’s brushed with a sweet and tangy dijon mustard, honey, and ketchup glaze for even more delicious flavor and a nice presentation.
This easy chicken meatloaf recipe is made in a loaf pan, so there’s no need to spend time shaping it! It has tons of flavor, and pairs well with practically any side dish.
In short: it’s the perfect dinner recipe to make again and again!
Homemade Glazed Chicken Meatloaf
To make this glazed chicken meatloaf recipe, you’ll need:
- ground chicken (93% lean is ideal here, not 99% lean ground chicken breast)
- plain breadcrumbs (not panko)
- grated parmesan cheese
- fresh parsley
- fresh thyme
- lemon (for zesting)
- tomato paste
- Worcestershire sauce
- seasonings: salt, granulated garlic, red pepper flakes & dried oregano
- dijon mustard
For another healthier comfort food recipe, try this crispy baked panko chicken!
How to Make Ground Chicken Meatloaf with Dijon Honey Glaze
Now, let’s go over how to make this easy meatloaf recipe!
First, make the ground chicken mixture. Add all ingredients (except the glaze ingredients) in a large bowl. Mix together with a spatula or your hands until well-combined. Try not to over-mix.
Next, spoon the meatloaf mixture into a loaf pan lined with parchment paper. (Hot tip: cut or fold the parchment to fit the length of the loaf pan with slight overhang for easier removal!). Pat down so it’s smooth on top.
Then, make the ketchup glaze. Stir the glaze ingredients (ketchup, honey, and dijon mustard) in a small bowl until smooth. Spread half of the glaze over the meatloaf. (Save the rest for later).
Bake the meatloaf for 45 minutes at 350 degrees Fahrenheit, uncovered.
Next, remove it from the oven and spread the unused glaze on top (as a second layer of glaze) and bake for another 15-20 minutes. It’s done once the internal temperature reaches 165 degrees Fahrenheit.
Let the meatloaf rest for at least 10 minutes before slicing. (This helps it set properly). Then, use the parchment paper to remove it from the pan.
Place it on a cutting board, slice, and serve!
Why is the ketchup glaze added in 2 layers?
We apply the meatloaf glaze in two rounds here because the first round really adheres to the meatloaf, then the second round stays nice and moist and glossy (since it only bakes for a few minutes).
If you want this to be a one-and-done recipe, you can totally spread all the glaze on in the first round! It will solidify a little more and be more matte on top of the meatloaf, but still delicious.
What’s the best type of ground chicken for meatloaf?
It depends on the store you go to, but I’ve found there are often two types of ground chicken: 93% lean (just labeled “ground chicken”) and 99% lean (labeled “ground chicken breast”).
For this ground chicken meatloaf, the 93% lean ground chicken works perfectly. The little extra bit of fat keeps it moist (without being greasy)!
What kind of breadcrumbs should I use for meatloaf?
This is one of the few scenarios where I prefer regular breadcrumbs instead of panko!
Panko breadcrumbs seem to absorb more liquid and cause little air pockets, whereas plain breadcrumbs incorporate more evenly and keep the meatloaf moist.
Can I substitute ground turkey in this meatloaf recipe?
Yes! Ground turkey should work just as well here. Just like with the ground chicken, you’ll want to use 93% lean ground turkey (or similar), instead of 99% lean.
What’s the secret to moist meatloaf?
There are a couple things that help make meatloaf moist. First, using a ground meat with a little more fat (i.e. why we use 93% lean ground chicken versus 99% lean) is essential for a moist meatloaf.
And second, adding enough wet ingredients to the ground meat mixture for the breadcrumbs to soak up is important. In this recipe, we add milk, eggs, tomato paste, and Worcestershire sauce for a perfect texture balance!
What to Serve With Chicken Meatloaf
You can pair this meatloaf with basically any side dish! Here are some tasty ideas:
- Sauteed String Beans with Garlic & Lemon (here’s how to cook frozen green beans!)
- Shaved Brussels Sprouts Salad
- Crunchy Broccoli Cauliflower Salad
- Zesty Italian Pasta Salad
- Spiced Mashed Sweet Potatoes
- Baked Portobello Mushrooms with Feta
- Mashed Potatoes with Cauliflower
Store leftover meatloaf – sliced or whole – in an airtight container in the refrigerator for up to 1 week.
Can I freeze this?
You can freeze the meatloaf, though it does change the texture a bit (it’s a little more watery/spongy), so it’s not my favorite.
But if you really want to save it for later, slice it, then wrap it in plastic wrap and store in the freezer in an airtight container or freezer bag for up to 3 months.
This is such a flavorful, hearty, and comforting meal for any time of year. Enjoy!
Want more healthy meals to try? Here are some of my favorite recipes with ground turkey:
- Turkey Meatloaf Muffins with Dijon
- Ground Turkey Pasta with Tomato Garlic Sauce
- Honey Sriracha Turkey Meatballs (Crockpot)
- Ground Turkey Lettuce Wraps with Sesame & Ginger
- Curry Turkey Burgers with Mint Yogurt Sauce
For the meatloaf
- 1 lb ground chicken (93% lean, not 99% lean ground chicken breast)
- 1 cup plain breadcrumbs
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- zest of 1 lemon
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
For the glaze:
- 1/3 cup ketchup
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- Heat oven to 350 degrees F. Line a loaf pan with parchment paper (cut or fold the parchment to fit the length of the pan for easy removal!).
- In a large bowl, combine all the meatloaf ingredients excluding the glaze ingredients. Mix using a spatula or your hands just until ingredients are evenly distributed, being careful not to overmix.
- Transfer the meatloaf mixture to the prepared pan and pat into an even layer.
- Prepare the glaze by stirring together the ketchup, honey, and dijon mustard in a small bowl. Spoon half of the glaze over the meatloaf and spread to coat the surface evenly. Reserve the other half of the glaze.
- Bake uncovered for 45 minutes.
- Remove the pan from the oven and spread the remaining glaze evenly over the surface to cover the first layer of glaze. Bake for another 15-20 minutes, until a thermometer inserted into the middle of the meatloaf reads 165 degrees F.
- Let rest for at least 10 minutes for the meatloaf to set up. Use the parchment paper to remove the meatloaf from the pan and transfer to a cutting board, then slice.
Storage Tips: This can be stored sliced or whole in an airtight container in the fridge for up to a week. You can freeze this meatloaf, though be aware this will change the texture slightly. To freeze, slice the meatloaf and wrap in plastic wrap, then place wrapped pieces in an airtight container or freezer-safe zippable bag. Keep in the freezer for up to 3 months.