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Ground Chicken Meatloaf Recipe Easy Cozy Pioneer Woman Dinner Idea

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A lighter, tender, and juicy ground chicken meatloaf with a sweet-savory glaze, perfect for cozy dinners without the heaviness of traditional meatloaf.

Ingredients

Scale
  • 1.5 pounds ground chicken (preferably lean but not too dry)
  • 3/4 cup breadcrumbs (plain or Italian seasoned; panko works well)
  • 1/4 cup milk (whole milk preferred, any milk works)
  • 2 large eggs (room temperature)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1/2 cup ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 teaspoon Dijon mustard (for glaze)
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the glaze by mixing 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon Dijon mustard in a small bowl; set aside.
  3. Chop the onion and garlic finely.
  4. In a large mixing bowl, combine ground chicken, breadcrumbs, milk, eggs, onion, garlic, parsley, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
  5. Transfer the mixture to a lightly greased 9×5-inch loaf pan, pressing evenly but not packing tightly.
  6. Spread the glaze evenly over the top of the meatloaf.
  7. Bake for 50-60 minutes until internal temperature reaches 165°F (74°C) and glaze is bubbly and caramelized.
  8. Let the meatloaf rest for 10 minutes before slicing.

Notes

Do not overmix the meat to avoid a dense loaf. Use fresh or panko breadcrumbs for lighter texture. Spread glaze thinly and evenly to prevent overly sweet or sticky top. Tent with foil if glaze browns too quickly. Let meatloaf rest before slicing for juicy, clean slices. Gluten-free option: substitute breadcrumbs with almond flour. Dairy-free option: use coconut or oat milk.

Nutrition

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