This yummy Chicken Meatloaf is anything but boring! Ground chicken, seasonings, herbs mixed together then topped with a tangy glaze! Simple and delicious!A MOIST MEATLOAF RECIPEI think this Chicken Meatloaf is a fabulous alternative to ground beef meatloaf because right now ground chicken is (in most places) cheaper than ground beef. Also, if youre just trying to eat leaner meat, or less red meat, or just want something different, this is a tasty alternative. Plus, it will produce almost no grease, so thats a nice change from your usual ground beef meatloaf!FREQUENTLY ASKED QUESTIONS:What if I dont have a loaf pan? If you dont want to use a loaf pan, you can form your meatloaf into a loaf shape and place on a baking sheet. Make sure to tightly pack it so that it doesnt break apart. Can this be made in the crock pot? I havent tested this out in a crock pot but I think it could be done. I would refer to my Crock Pot Meatloaf recipe for an idea on how to do that. What do I do if my meatloaf is dried out before cooking? The meatloaf should have a slightly moist consistency before cooking. It shouldnt be super dry. If you find that it is, add a splash more milk. This will make a juicy meatloaf. Can I make extra glaze? If you really like a lot of glaze, double the recipe and pour extra on top. You can even save some and serve it on the side as a sauce. Its very yummy. How do I know when the meatloaf is done and safe to eat? Always check the internal temperature with a meat thermometer, even if it looks done. It should reach 165F (74C) for safe consumption. What to serve with Chicken Meatloaf? When I made this recently, I served it with some Mashed Potatoes and steamed broccoli. But, you can serve with any of your favorite vegetables. The microwaveable steamed veggie bags are a quick option or a bagged salad. Make some Garlic Bread or Dinner Rolls for a full meal. Can I change up the glaze topping? The glaze can really be customized to whatever you like. It can even be just ketchup, or you can skip it all together it will still taste great! Or maybe go with a BBQ flare and mix a little ketchup and BBQ sauce and put that on top. How do I store leftovers? Place leftover meatloaf into an airtight container and refrigerate for up to 4 days. You can heat this up in the microwave or in the air fryer until heated through. You can also freeze leftovers in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground chicken you could certainly use ground turkey as well.white onion For those that dont like onions, you can use onion powder (1-2 teaspoons) or dried minced onions (about 1-2 Tablespoons) to taste.garlic for the best garlic flavor, use fresh garlic but in a pinch, the jarred stuff will work.Italian breadcrumbs you can use regular or panko whichever you prefer or have on hand.grated Parmesan cheese I just use the stuff in the green bottle but you can freshly grate it as well.milk this creates moisture. Try to use a fuller fat milk if possible. large egg this acts as a binder to hold the meatloaf together, dont skip it!Worcestershire sauce this adds a lot of flavor. We really are trying to build up layers of flavor for this ground chicken.Dijon mustard this is an optional ingredient. The dijon mustard might sound weird but it works REALLY well with chicken but it doesnt stick out like a sore thumb with the flavor. You dont taste it as a separate ingredient. Its just one of those cant quite put your finger on it ingredients. I wouldnt substitute it for yellow mustard, I would just leave it out if you dont have it.chicken bouillon powder The chicken bouillon in the recipe is just powdered bouillon (like Knorr). You can also use the better than bouillon paste or take a bouillon cube and crush it up. Or just leave it out if necessary.ketchupbrown sugar I just use a light brown sugar. You can leave it out if you prefer.soy sauce you can use a light soy sauce if you are looking to control the salt content when you canHOW TO MAKE CHICKEN MEATLOAF:Preheat your oven to 375F. Spray a 95 inch loaf pan with cooking spray and line with a piece of parchment, with 2 edges overhanging for easy removal. Note: this is not absolutely necessary it just makes for easier removal. If you dont have parchment paper, just spray with nonstick spray and continue with the recipe.In a mixing bowl, combine all the ingredients for the meatloaf: ground chicken, white onion, garlic, Italian breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, Dijon mustard, parsley, chicken bouillon, salt and pepper. Mix until all the ingredients are evenly mixed into the chicken. Do not over-mix beyond this point.Add the chicken mixture to the loaf pan and smooth out the top and sides, so everything is even. Place in the oven and bake for 30 minutes. While the meatloaf is in the oven, prepare the glaze. In a smaller mixing bowl combine the ketchup, brown sugar, soy sauce, garlic powder, onion powder and Dijon mustard until the sauce is uniform.After 30 minutes, pour the glaze over the meatloaf and spread out evenly over the top. Place back in the oven for another 20-25 minutes or until the internal temperature reaches 165F (74C).Remove from the oven and allow the meatloaf to sit for a few minutes before slicing. Easily remove from the loaf pan with the parchment flaps. Slice, serve and enjoy.CRAVING MORE RECIPES?Crock Pot MeatloafMommas MeatloafItalian Meatloaf Air Fryer MeatloafInstant Pot Meatloaf PrintChicken MeatloafA moist and juicy meatloaf recipe using ground chicken, some spices, and a tangy glaze. Course Dinner, Main CourseCuisine AmericanPrep Time 7 minutes minutesCook Time 55 minutes minutesTotal Time 1 hour hour 2 minutes minutesServings 4Calories 512kcalAuthor Brandie SkibinskiIngredientsFor the Meatloaf:2 pounds ground chicken cup finely diced white onion3 cloves garlic, minced cup Italian breadcrumbs cup grated Parmesan cheese cup milk1 large egg2 Tablespoons Worcestershire sauce1 Tablespoon Dijon mustard (optiona) cup chopped fresh parsley (can use Tablespoon dried parsley)1 teaspoon chicken bouillon powder teaspoon salt teaspoon black pepperFor the Glaze: cup ketchup1 Tablespoon brown sugar1 Tablespoon soy sauce1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon Dijon mustardInstructionsPreheat the oven to 375F. Spray a 95 inch loaf pan with cooking spray and line with a piece of parchment paper, with 2 edges overhanging for easy removal. Note: this is not absolutely necessary it just makes for easier removal. If you dont have parchment paper, just spray with nonstick spray and continue with the recipe.In a mixing bowl, combine all the ingredients for the meatloaf: 2 pounds ground chicken, 1/2 cup finely diced white onion, 3 cloves garlic, minced, 1/2 cup Italian breadcrumbs, 1/3 cup grated Parmesan cheese, 1/4 cup milk, 1 large egg, 2 Tablespoons Worcestershire sauce, 1 Tablespoon Dijon mustard, 1/4 cup chopped fresh parsley, 1 teaspoon chicken bouillon powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until all the ingredients are evenly mixed into the chicken. Do not over-mix beyond this point.Note: if it still looks dry to you, add in another little splash of milk. Add the chicken mixture to the loaf pan and smooth out the top and sides, so everything is even. Place in the oven and bake for 30 minutes. While the meatloaf is in the oven, prepare the glaze. In a smaller mixing bowl combine 1/2 cup ketchup, 1 Tablespoon brown sugar, 1 Tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon Dijon mustard until the sauce is combined. After 30 minutes, pour the glaze over the meatloaf and spread out evenly over the top. Place back in the oven for another 20-25 minutes or until the internal temperature reaches 165F. Remove from the oven and allow the meatloaf to sit for a few minutes before slicing. Easily remove from the loaf pan with the parchment flaps. Slice, serve and enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This recipe makes about 8 slices- which I determined to be around 4 servings.NutritionCalories: 512kcal | Carbohydrates: 29g | Protein: 48g | Fat: 23g | Sodium: 1609mg | Fiber: 2g | Sugar: 13g