Moist Chicken Meatloaf Glaze

This chicken meatloaf is a fantastic twist on the classic comfort food, offering a lighter but still flavorful alternative to traditional beef versions. Ground chicken combined with a blend of herbs and spices creates a moist and tender loaf, while the tangy glaze on top adds a perfect balance of sweetness and zest. This is a dish that works well for an easy weeknight dinner but is impressive enough to serve to guests.

I remember making this on one busy weeknight and being amazed how juicy and satisfying it was despite using lean meat, now it's a favorite in our house for a comforting meal.

Ingredients

• Two pounds ground chicken: choose fresh and preferably organic if possible for flavor and quality
• Half a cup finely diced white onion: adds subtle sweetness and moisture fresh is best, but onion powder can substitute
• Three cloves garlic, minced: fresh garlic offers the best flavor punch
• Half a cup Italian breadcrumbs: these help bind the loaf and add some texture panko will give a lighter result
• One third cup grated Parmesan cheese: adds savory richness, good quality Parmesan makes a difference
• Quarter cup milk: keeps the meatloaf moist whole milk enhances richness
• One large egg: essential for binding the mixture together
• Two tablespoons Worcestershire sauce: layers in umami and depth of flavor
• One tablespoon Dijon mustard: optional but recommended for a hint of sharpness that melds perfectly
• Quarter cup chopped fresh parsley: fresh herbs brighten the loaf
• One teaspoon chicken bouillon powder: boosts savory notes can use a crushed bouillon cube or paste
• Half teaspoon salt: balances all the flavors
• Quarter teaspoon black pepper: a touch of heat
• For the glaze: Half cup ketchup; One tablespoon brown sugar; One tablespoon soy sauce; One teaspoon garlic powder; One teaspoon onion powder; One teaspoon Dijon mustard

Instructions

Preheat and prepare pan:

Soothe your oven to 375 degrees Fahrenheit and prepare a 9 by 5 inch loaf pan by spraying with cooking oil and lining with parchment paper leaving two edges to hang over for easy lifting out after baking. If parchment is not available, just coat well with nonstick spray

Mix the filling:

Mix the meatloaf filling by combining ground chicken, diced onion, minced garlic, Italian breadcrumbs, Parmesan cheese, milk, egg, Worcestershire sauce, Dijon mustard, chopped parsley, chicken bouillon powder, salt, and pepper in a large bowl until just combined. Avoid over mixing to keep it tender. If the mixture feels too dry to you, add an extra splash of milk for juiciness

Shape:

Transfer the mixture into the prepared loaf pan and smooth the mixture evenly, pressing gently to compact it into a solid loaf shape

Bake and prepare glaze:

Place the loaf in the preheated oven and bake for 30 minutes while you mix up your glaze

Make the glaze:

In a small bowl, whisk together ketchup, brown sugar, soy sauce, garlic powder, onion powder, and Dijon mustard until well blended

Glaze and finish baking:

After the initial baking, carefully spread the glaze evenly over the top of the meatloaf, making sure it covers fully

Finish baking:

Return the meatloaf to the oven and bake another 20 to 25 minutes until the internal temperature reaches 165 degrees Fahrenheit ensuring it's fully cooked

Rest and serve:

Let the meatloaf rest for a few minutes before lifting it out of the pan using the parchment paper edges and slicing it up to serve

I really love the Worcestershire sauce in this recipe because it adds such a depth that you might not expect in a chicken dish. When I first served this meatloaf to my family, they couldn't believe it wasn't beef. It's become a staple for meal prep in busy weeks.

Storage Tips

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or air fryer to keep the moisture intact For longer storage, wrap tightly and freeze in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating

Ingredient Substitutions

Ground turkey can easily replace chicken if preferred or easier to find If you don't have fresh onion or garlic, use 1 to 2 teaspoons onion powder and garlic powder instead For chicken bouillon powder, using a good quality bouillon cube crushed or some paste works, or simply omit if none available If Dijon mustard isn't on hand, you can omit it without replacing but it adds a lovely subtle tang to the loaf and glaze

Serving Suggestions

This meatloaf goes beautifully with mashed potatoes and steamed broccoli for a classic meal Garlic bread or dinner rolls are excellent companions that help soak up the tangy glaze Quick steamed veggies or a crisp side salad can lighten the plate up as well

This chicken meatloaf is a reliably juicy weeknight favorite that also works for guests. Don't skip the glaze for the best flavor and moisture.

Common Recipe Questions

→ What if I don’t have a loaf pan?

Form the mixture into a loaf shape and place it on a baking sheet, packing tightly to prevent breaking during baking.

→ Can this be made in a slow cooker?

While not tested here, adapting the loaf for slow cooking may work. Refer to slow cooker techniques for ground meat dishes for best results.

→ How to prevent drying out before baking?

Ensure the meat mixture is slightly moist before baking; add a splash of milk if too dry to retain juiciness.

→ Can I customize the glaze topping?

Absolutely! Options include ketchup alone, skipping it entirely, or mixing BBQ sauce with ketchup for a smoky flavor.

→ How to check doneness safely?

Use a meat thermometer; finished meat should reach 165°F (74°C) internally for safe consumption.

→ Best sides to serve with this dish?

Classic sides include mashed potatoes and steamed broccoli, but steamed veggies or a fresh salad also pair nicely.

→ How to store leftovers?

Keep leftovers in an airtight container refrigerated up to 4 days, or freeze for up to 3 months. Reheat thoroughly before serving.