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chicken meatloaf recipe

Chicken Meatloaf

Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
With lean ground chicken and savory seasonings! So moist, so comforting. A lighter spin on a classic favorite!
4 stars (1 ratings)
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Ingredients
  

  • 2 pounds ground chicken (preferably a mix of white and dark meat for better moisture)
  • 1 cup fresh breadcrumbs (panko works beautifully, but can be substituted with gluten-free breadcrumbs)
  • ¾ cup finely diced yellow onion (about 1 medium onion)
  • 2 celery stalks , finely diced (approximately ½ cup)
  • 1 medium carrot , finely grated (about ⅓ cup)
  • 3 garlic cloves , minced (or 1 tablespoon garlic paste)
  • 2 large eggs , lightly beaten
  • ¼ cup whole milk (substitute with unsweetened almond milk for dairy-free option)
  • 2 tablespoons Worcestershire sauce (coconut aminos make a great gluten-free alternative)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary , chopped (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika

For the glaze:

  • ⅓ cup ketchup (or sugar-free ketchup)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika

Instructions

  • Step 1: Prepare Your Kitchen Space
    Preheat your oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan, depending on your preferred meatloaf shape. Research shows that free-form loaves on baking sheets develop better caramelization, while loaf pans create a more traditional presentation with moister centers.
    Step 2: Sauté the Aromatics
    Heat olive oil in a medium skillet over medium heat. Add onions, celery, and carrots, cooking until softened but not browned, approximately 5-7 minutes. This pre-cooking step breaks down the vegetables' cellular structure, releasing moisture that will be absorbed by the meat during baking. Add garlic during the final minute, stirring constantly to prevent burning. Transfer to a large bowl and allow to cool for 5 minutes.
    Step 3: Combine Wet Ingredients
    In a separate medium bowl, whisk together eggs, milk, Worcestershire sauce, Dijon mustard, and herbs. This creates an emulsion that will distribute moisture evenly throughout your chicken meatloaf recipe. The protein structure in eggs provides crucial binding while contributing to the meatloaf's tender texture.
    Step 4: Mix the Meatloaf
    Add ground chicken, breadcrumbs, salt, pepper, and paprika to the cooled vegetable mixture. Pour the wet ingredients over everything. Using clean hands (or wearing food-safe gloves), gently mix until just combined. Overmixing compresses proteins and results in a dense, tough texture—mix just until ingredients are evenly distributed, which typically takes 25-30 seconds of gentle folding.
    Step 5: Shape the Loaf
    Transfer your chicken mixture to the prepared pan or shape into a free-form loaf approximately 9 inches long and 5 inches wide on the prepared baking sheet. A slightly rounded top helps the glaze drip attractively down the sides. For extra moisture insurance, some professional chefs create a shallow indentation along the top center to hold more glaze.
    Step 6: Prepare and Apply the Glaze
    Whisk together all glaze ingredients in a small bowl until smooth. Apply two-thirds of this mixture over the top and sides of your meatloaf using a pastry brush or the back of a spoon. Reserve the remaining glaze for later application. The initial glaze layer creates a moisture-sealing barrier while developing flavor during the first phase of cooking.
    Step 7: Bake to Perfection
    Bake the chicken meatloaf for 40 minutes, then apply the remaining glaze and continue baking for 15-20 minutes until an instant-read thermometer inserted into the center registers 165°F (74°C). This two-stage glazing process ensures maximum flavor development without burning the sugars in the glaze.
    Step 8: Rest Before Serving
    Allow your meatloaf to rest for 10 minutes before slicing. This critical resting period allows proteins to relax and reabsorb juices that would otherwise run out if cut immediately. You'll retain up to 15% more moisture with this simple patience exercise.
    instruction to prepare chicken meatloaf recipe

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