Pioneer Woman Ground Chicken Meatloaf
The Pioneer Woman Ground Chicken Meatloaf is a lighter twist on the classic meatloaf, swapping traditional beef for lean ground chicken. The result is a moist, flavorful loaf that’s juicy, tender, and perfectly seasoned. Topped with a tangy glaze, this dish offers all the comfort of traditional meatloaf but with fewer calories and less fat. It’s a great weeknight dinner option that pairs wonderfully with mashed potatoes, roasted vegetables, or a simple side salad.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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Ground chicken (2 lbs, lean)
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Panko breadcrumbs (1 cup)
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Milk (½ cup, to soften breadcrumbs)
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Eggs (2 large, lightly beaten)
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Onion (1 medium, finely grated)
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Garlic (3 cloves, minced)
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Fresh parsley (2 tbsp, chopped)
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Salt (1 tsp)
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Black pepper (½ tsp)
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Italian seasoning (1 tsp)
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Parmesan cheese (¼ cup, grated, optional)
For the glaze:
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Ketchup (¾ cup)
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Brown sugar (2 tbsp)
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Dijon mustard (1 tsp)
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Hot sauce (optional, a few dashes)
Instructions
Set oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
In a large bowl, combine breadcrumbs and milk. Let it sit for 2 minutes until softened. Add ground chicken, eggs, onion, garlic, parsley, seasonings, and Parmesan. Mix gently until just combined.
Transfer mixture into loaf pan, pressing lightly to form a smooth loaf without overpacking.
In a small bowl, whisk ketchup, brown sugar, mustard, and hot sauce. Spread half over the meatloaf before baking.
Bake uncovered for 45 minutes. Remove from oven, spread remaining glaze, and bake for another 15–20 minutes, or until internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before slicing. Serve warm with sides of choice.