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Pioneer Woman Ground Chicken Meatloaf

Pioneer Woman Ground Chicken Meatloaf - recipe card
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A moist and flavorful meatloaf made with lean ground chicken, savory aromatics, and a sweet-tangy glaze. This quick and easy dinner is perfect for weeknights, delivering classic comfort food with a lighter twist.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground chicken (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons ketchup, plus 1/4 cup for glaze
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 teaspoon apple cider vinegar (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a small skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the ground chicken, cooked onion and garlic, panko breadcrumbs, beaten egg, 2 tablespoons of ketchup, Worcestershire sauce, salt, pepper, and thyme.
  4. Using your hands or a fork, gently mix the ingredients until just combined. Do not overmix, as this can make the meatloaf dense and tough.
  5. Transfer the mixture to the prepared baking sheet and shape it into a loaf about 8 by 4 inches, about 2 inches high. Ensure the loaf is evenly shaped so it cooks uniformly.
  6. In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, and apple cider vinegar until the sugar is dissolved.
  7. Brush the glaze generously over the top and sides of the meatloaf, reserving some for a second coating later if desired.
  8. Bake the meatloaf in the preheated oven for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the center.
  9. If you reserved glaze, brush it on the meatloaf during the last 10 minutes of baking for a shiny, caramelized top.
  10. Remove the meatloaf from the oven and let it rest on the baking sheet for 10 minutes. This allows the juices to redistribute, making the meatloaf moister and easier to slice.
  11. Slice the meatloaf into 1/2-inch thick pieces and serve immediately with your favorite sides, such as mashed potatoes and green beans.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Wrap the cooked, cooled meatloaf tightly in plastic wrap and aluminum foil, or place in a freezer-safe container, for up to 3 months. Thaw overnight in the refrigerator. Reheating: For individual slices, microwave on high for 1–2 minutes, or until heated through. For whole loaves, reheat in a 350°F (177°C) oven, covered with foil, for 15–20 minutes or until warmed through.

Nutrition

Keywords: ground chicken meatloaf, chicken meatloaf, pioneer woman meatloaf, easy meatloaf, weeknight dinner, healthy meatloaf, comfort food, meatloaf with glaze, baked meatloaf, family dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-ground-chicken-meatloaf-recipe/