Why You’ll Love Chicken Meatloaf Recipe

I keep this recipe in regular rotation because it’s simple, reliable, and deeply satisfying. The ground chicken stays moist, the breadcrumbs give it the perfect texture, and the sauce on top adds just the right balance of sweetness and depth. It’s easy enough for a busy evening but still feels like a proper sit-down dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground chicken
¾ cup panko bread crumbs
1 large egg beaten
1 small onion peeled and lightly chopped
3 cloves garlic peeled
1¼ cup barbecue sauce divided
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper

Directions

I start by preheating the oven to 375°F and lightly greasing an 8×4-inch loaf pan. I place the onion and garlic into a food processor and pulse until finely minced. I add the Worcestershire sauce, smoked paprika, salt, pepper, and about ¼ cup of the barbecue sauce, then pulse again until everything is well blended.

In a large bowl, I whisk the beaten egg, then add the ground chicken, panko breadcrumbs, and the seasoned mixture from the processor. I gently mix everything together just until combined, being careful not to overmix.

I press the mixture evenly into the prepared loaf pan. I spread the remaining barbecue sauce over the top, creating a thick, even layer. I cover the pan loosely with foil and bake for about 25 minutes. Then I remove the foil and bake for another 5 minutes so the top sets nicely. I let the meatloaf rest for a few minutes before slicing.

Servings and Timing

I usually get about 6 servings from this meatloaf. Preparation takes roughly 10 minutes, and baking takes about 30 minutes, so the total time is around 40 minutes.

Variations

I enjoy changing this recipe depending on my mood. Sometimes I add finely chopped vegetables like bell peppers or grated carrots for extra color and nutrition. Other times I mix a little mustard or extra seasoning into the topping for a bolder flavor. I’ve also tried shaping it free-form on a baking sheet instead of using a loaf pan.

Storage/Reheating

I store leftover meatloaf in an airtight container in the refrigerator for up to 3 or 4 days. For reheating, I prefer warming it in the oven at 350°F so it stays moist, but the microwave works when I’m short on time. I also freeze individual slices for quick future meals.

FAQs

Can I make this meatloaf ahead of time?

I often prepare the mixture earlier in the day and bake it later when I’m ready to eat.

How do I keep chicken meatloaf from drying out?

I make sure not to overmix and always include enough sauce and moisture in the mixture.

Can I use homemade breadcrumbs?

Yes, I’ve used homemade breadcrumbs successfully as long as they’re finely textured.

What internal temperature should the meatloaf reach?

I always check that it reaches 165°F in the center before serving.

Can I add cheese to this recipe?

I’ve added shredded cheese before, and it melts nicely into the meatloaf.

Is this recipe good for meal prep?

I think it’s perfect for meal prep because it slices cleanly and reheats well.

Can I make it spicy?

When I want heat, I add chili flakes or a spicy sauce to the topping.

What side dishes work best with this meatloaf?

I like serving it with mashed potatoes, steamed vegetables, or roasted carrots.

Can I bake this without foil?

I’ve done it without foil, but I prefer covering it first to keep it extra moist.

Does this meatloaf freeze well?

Yes, I freeze cooked slices in airtight containers, and they hold up very well.

Conclusion

I enjoy making this Chicken Meatloaf whenever I want a cozy, dependable meal that everyone enjoys. It’s flavorful, tender, and easy to customize, which makes it one of those recipes I know I’ll keep coming back to again and again.