Ingredients
Scale
- 1.5 lbs lean ground chicken
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely minced fresh parsley
- 1 medium yellow onion, very finely diced
- 5 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup whole milk (or unsweetened almond milk)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon prepared yellow mustard
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan or line a baking sheet with parchment paper for a freestanding loaf.
- In a large mixing bowl, gently combine the ground chicken, Panko breadcrumbs, grated Parmesan cheese, minced fresh parsley, finely diced yellow onion, minced garlic, beaten egg, milk, olive oil, dried oregano, salt, and black pepper. Mix just until ingredients are incorporated, being careful not to overmix, which can lead to a tough meatloaf.
- Transfer the chicken mixture to your prepared loaf pan, gently shaping it into an even loaf. If using a baking sheet, form a loaf shape directly on the parchment paper.
- In a small separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and prepared yellow mustard until smooth. This is your tangy-sweet glaze.
- Spread about half of the prepared glaze evenly over the top and sides of the meatloaf.
- Bake in the preheated oven for 30 minutes.
- Remove the meatloaf from the oven and carefully spread the remaining glaze over the top surface.
- Return to the oven and continue baking for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The glaze should be beautifully caramelized and slightly bubbly.
- Once cooked, remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes before slicing. This crucial step allows the juices to redistribute, ensuring a tender and moist loaf.
- Slice into generous portions and serve hot with your favorite comforting side dishes like creamy mashed potatoes or steamed green beans.
Notes
For the best texture, avoid overmixing the meatloaf ingredients; a gentle hand ensures a tender result. Resting the meatloaf before slicing is non-negotiable for juicy perfection. You can prep the meatloaf mixture a day ahead and store it in the refrigerator, covered, until ready to bake. Leftovers make fantastic sandwiches!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/6 of loaf
- Calories: 410
- Sugar: 9g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg