Baked Chicken Meatloaf with Garlic and Herbs
This baked chicken meatloaf with garlic and herbs is a clean eating dinner made with simple ingredients. Tender, flavorful, and baked to perfection, it works beautifully in nourishing dinner bowls.
Equipment
- Large mixing bowl
- Small bowl
- Loaf Pan or Baking Sheet
- Parchment Paper
Ingredients
Chicken Meatloaf
- 1 1/2 lb ground chicken
- 3/4 cup breadcrumbs whole grain if preferred
- 3 cloves garlic minced
- 2 large eggs
- 1/3 cup milk
- 2 tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Line a loaf pan or baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Place the ground chicken in a large bowl and gently break it apart with your hands so it mixes evenly without becoming compacted.
- In a small bowl, whisk together the eggs and milk until smooth. This mixture binds the meatloaf and helps keep it tender while baking.
- Add the egg mixture, breadcrumbs, garlic, olive oil, Italian seasoning, salt, and pepper to the chicken.
- Gently mix the ingredients together just until combined. Avoid overmixing, which can result in a dense texture.
- Transfer the mixture to the prepared pan or shape it into a loaf on the baking sheet. Press lightly to shape without packing tightly.
- Bake for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the top looks lightly golden.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing so the juices redistribute and each slice stays moist.
Notes
Clean eating tip: Pair this meatloaf with vegetables and whole grains for a balanced bowl.
Texture: If the mixture feels too soft, add breadcrumbs one tablespoon at a time.
Storage: Refrigerate leftovers up to 4 days.
Freezing: Freeze cooked slices up to 2 months and reheat gently.