Easy Chicken Meatloaf Recipe for Busy Weeknights
This easy chicken meatloaf recipe is made for busy weeknights and family friendly dinner bowls. Tender, flavorful, and simple to prepare, it delivers comforting homemade flavor without extra effort.
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
- 3/4 cup grated parmesan cheese
- 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 so the meatloaf does not stick and cleanup stays easy.
- Place the ground chicken in a large mixing 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 helps bind the meatloaf and keeps it moist during baking.
- Add the egg mixture, breadcrumbs, parmesan cheese, minced garlic, olive oil, Italian seasoning, salt, and black pepper to the chicken.
- Gently mix all ingredients together just until combined. Avoid overmixing, which can lead to 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 the slices hold together.
Notes
Texture tip: If the mixture feels too soft, add breadcrumbs one tablespoon at a time.
Serving idea: Use this meatloaf as the protein base for family dinner bowls with grains and vegetables.
Storage: Refrigerate leftovers up to 4 days.
Freezing: Freeze cooked slices up to 2 months and reheat gently.