Moist Chicken Glazed Meatloaf (Printer-Friendly)
Ground chicken loaf blended with herbs, topped with a tangy glaze, baked to juicy perfection.
# What You’ll Need:
→ Meatloaf
01 -
2 pounds ground chicken
02 -
½ cup finely diced white onion
03 -
3 cloves garlic, minced
04 -
½ cup Italian seasoned breadcrumbs
05 -
⅓ cup grated Parmesan cheese
06 -
¼ cup whole milk
07 -
1 large egg
08 -
2 tablespoons Worcestershire sauce
09 -
1 tablespoon Dijon mustard (optional)
10 -
¼ cup chopped fresh parsley
11 -
1 teaspoon chicken bouillon powder
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½ teaspoon salt
13 -
¼ teaspoon ground black pepper
→ Glaze
14 -
½ cup ketchup
15 -
1 tablespoon brown sugar, light
16 -
1 tablespoon soy sauce
17 -
1 teaspoon garlic powder
18 -
1 teaspoon onion powder
19 -
1 teaspoon Dijon mustard
# Steps to Follow:
01 -
Preheat oven to 375°F. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper, leaving two edges extending for easy removal. If parchment is unavailable, spray pan thoroughly.
02 -
In a large mixing bowl, combine ground chicken, diced onion, minced garlic, breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, Dijon mustard, parsley, chicken bouillon powder, salt, and black pepper. Mix gently until ingredients are uniformly incorporated; avoid over-mixing to maintain moisture.
03 -
Transfer mixture to prepared loaf pan. Smooth the top and sides evenly. Bake uncovered for 30 minutes.
04 -
While baking, in a separate bowl combine ketchup, brown sugar, soy sauce, garlic powder, onion powder, and Dijon mustard. Stir until glaze is smooth and uniform.
05 -
Remove meatloaf from oven after 30 minutes. Evenly spread glaze over the top. Return to oven and bake for an additional 20 to 25 minutes, or until internal temperature reaches 165°F (74°C).
06 -
Remove from oven and allow to rest for several minutes before removing from pan. Use parchment edges to lift out loaf easily. Slice and serve.
# Helpful Hints:
01 -
Ensure internal temperature reaches 165°F (74°C) for safe consumption.
02 -
If mixture appears dry before baking, add a splash more milk to maintain moisture.
03 -
Glaze can be doubled for extra topping or served as a side sauce.
04 -
Leftovers store well refrigerated for up to 4 days or frozen up to 3 months.
05 -
Loaf can be formed freehand and baked on a sheet pan if loaf pan is unavailable; pack tightly to avoid breaking.