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This Chicken Meatloaf is moist and tender thanks to a combination of breast and thigh meat, savory Parmesan, and Worcestershire sauce. It’s a crowd-pleasing dinner that’s packed with flavor and protein, yet quick to prep and freezer-friendly.
Chicken meatloaf can sometimes turn out dry, but a few simple tricks make all the difference. As a certified nutrition coach, I love finding ways to make leaner meals that are still juicy, flavorful, and satisfying. I use a combination of chicken breast and thigh meat to balance lean protein with enough fat to keep the meatloaf tender.
Grating the shallot and garlic also adds moisture and helps distribute their flavor throughout the meat. I recommend using a meat thermometer to check for doneness so you don’t accidentally overcook the loaf. Finally, let it rest after baking. This gives the juices time to redistribute, so every slice stays moist and flavorful.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Chicken Meatloaf. You’ll find the full quantities in the recipe card further down the post.
Chicken: A mixture of breast and thigh meat gives the meatloaf a nice balance of lean protein and juicy flavor. Using all breast meat can make the meatloaf too dry, while using all thigh meat can make it a bit too greasy.
Panko breadcrumbs: Soaks up the meat’s flavorful juices as it bakes, helping it stay moist while holding together.
Parmesan cheese: Adds a savory, salty note. Use freshly grated Parmesan for the best flavor. Pecorino Romano or Grana Padano also works well.
Shallots: Finely grating the shallots helps them mix evenly into the meatloaf. It also releases their juices, which adds moisture to the loaf. A small sweet onion works fine.
Egg: Binds everything together, helping the meatloaf hold its shape as it bakes. You can use two egg whites instead for a leaner loaf.
Worcestershire sauce has a deep, savory flavor that enhances the chicken’s meatiness. If you don’t have any, soy sauce or tamari makes a good substitute.
Seasonings: Dijon mustard and garlic add bite and savory flavor, while dried basil, dried oregano, and parsley bring a fresh, herbal note. You can swap the dried oregano or basil for fresh, finely chopped herbs instead.
Smoky BBQ glaze: A combination of BBQ sauce, ketchup, and Worcestershire sauce creates a sweet, smoky glaze to brush over the baked meatloaf. Add a dash of hot sauce for a spicy kick if you like.
A Light Touch for the Best Texture
When using ground meat to make any variety of dishes, like burgers, meatballs, and meatloaf, it’s important not to overwork the meat. Mixing or blending it too much, compressing it, or working it by hand can toughen the proteins, leading to a tight texture that loses moisture when cooked.
This is especially important when using lean meats like chicken, turkey, or lean ground beef, as their low-fat content makes them more likely to dry out. So try to mix everything as little as possible, and work quickly with a light touch when shaping.
How to Make Chicken Meatloaf
Before you start: Preheat the oven to 375°F. Line a baking sheet or loaf pan with parchment paper.
Step 1. Cut the chicken breasts and thighs into chunks, then pulse in a food processor until finely ground. Transfer the ground chicken to a large mixing bowl.
Step 2. Add the breadcrumbs, grated shallots, garlic, Parmesan, egg, Dijon mustard, Worcestershire sauce, parsley, basil, oregano, salt, and pepper. Mix gently by hand until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
Step 3. Shape the mixture into a loaf about 9 inches long on the prepared baking sheet, or gently press it into a lightly greased loaf pan (instead of packing the meat mixture tightly, shape it gently with a light touch to keep the meat relaxed and juicy).
Step 4. Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F.
Step 5. Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps every slice moist.
Step 6. In a small bowl, stir together glaze ingredients. Brush the mixture evenly over the meatloaf, then slice it.
Recipe Notes
Swap the glaze: Brush the baked meatloaf with a thick marinara instead of the BBQ glaze for an Italian-style twist.
Tex-Mex style: Swap the dried basil, oregano, and parsley for 2-3 teaspoons of Mexican seasoning (like taco seasoning). Use a chipotle BBQ sauce in the glaze.
Check doneness with a thermometer: Use a digital thermometer probe to confirm the loaf is cooked (rather than relying solely on the cook time) to ensure it stays juicy. Once the internal temp has reached 165°F, it’s done!
Storage: Store cooled leftover meatloaf in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Cover with foil and bake in a 300°F oven for 10-15 minutes, until warmed through to an internal temperature of 165°F. Individual slices can also be microwaved on a microwave-safe plate, covered with a damp paper towel, in 30-second bursts until heated through to an internal temperature of 165°F.
Questions I Get Asked a Lot
A side of creamy mashed potatoes is classic with meatloaf. For a lower-carb option, try some garlic mashed cauliflower instead. A fun alternative is my crispy air-fryer potatoes, which are ready in just 30 minutes! Or for some veggies, make some roasted green beans or honey-mustard carrots.
You can assemble the loaf, cover it with plastic wrap, and store it in the fridge for up to 24 hours before uncovering and baking. You can also freeze the unbaked loaf: wrap tightly in plastic wrap and foil (it’s best to use a loaf pan if freezing, as it helps it keep its shape), then put it in a resealable food bag and freeze for up to 3 months. Thaw in the refrigerator fully (around 24 hours) before unwrapping and baking. You may need to increase the bake time by a few minutes.
If you don’t have a food processor, you can use pre-ground chicken from the grocery store instead of blending the meat at home. Look for one that is made from a mixture of lean breast meat and fattier thigh or leg meat. If you can only find lean ground chicken, add 2 tbsp olive oil to the mixture to bring some extra moisture. Store-bought ground meat can also be wetter, so you may need to add a little more breadcrumb if it feels too soft.
Using a combination of chicken breast and thigh meat helps keep the meatloaf tender and juicy. Avoid overcooking it, and use a meat thermometer to check for doneness.
Yes. You can substitute ground turkey for ground chicken, although the texture and flavor may vary slightly.
Resting gives the juices time to redistribute throughout the meatloaf. This helps keep the slices moist and also makes the loaf easier to cut.
You May Also Enjoy
- Buffalo Chicken Sliders
- BBQ Chicken Flatbread
- Shake and Bake Chicken
- Chicken Divan
- Crockpot Chicken Pot Pie
- Stuffed Chicken Marsala
- Chicken Fajita Casserole
- One-Pan Chicken Gnocchi
- Crockpot Shredded BBQ Chicken
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Chicken Meatloaf With Parmesan Cheese
Ingredients
Chicken Meatloaf:
- 1 pound chicken breasts, boneless and skinless
- 1 pound chicken thighs, boneless and skinless
- 2/3 cup panko breadcrumbs
- 2 shallots, finely grated
- 2 garlic cloves, grated
- ¾ cup finely grated Parmesan cheese
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Smoky BBQ glaze:
- 2 tablespoons BBQ sauce
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375°F. Line a baking sheet or loaf pan with parchment paper.
- Cut the 1 pound chicken breasts and 1 pound chicken thighs into chunks and pulse them in a food processor until finely ground. Transfer the ground chicken to a large mixing bowl.
- Add the 2/3 cup panko breadcrumbs, 2 shallots (finely grated), 2 garlic cloves (grated), ¾ cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons chopped fresh parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix gently with your hands just until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
- Shape the mixture into a loaf about 9 inches long on the prepared baking sheet, or press it gently into a lightly greased loaf pan.
- Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F.
- Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps every slice moist.
- In a small bowl, stir together 2 tablespoons BBQ sauce, 2 tablespoons ketchup, and 1 teaspoon Worcestershire sauce. Brush the mixture evenly over the top of the meatloaf, then slice it.
Notes
- Serving size: 1 slice, approximately 4 to 5 oz
- Swap the glaze: Brush the baked meatloaf with a thick marinara instead of the BBQ glaze for an Italian-style twist.
- Tex-mex style: Swap the dried basil, oregano, and parsley for 2-3 teaspoons Mexican seasoning (like taco seasoning). Use a chipotle BBQ sauce in the glaze.
- Check doneness with a thermometer: Use a digital thermometer probe to check that the loaf is cooked (rather than relying solely on the cook time) to ensure it stays juicy. Once the internal temp has reached 165°F, it’s done!
- Storage: Store cooled, leftover meatloaf in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
- Reheating: Cover with foil and bake in a 300°F oven for 10-15 minutes, until warmed through to an internal temperature of 165°F. Individual slices can also be microwaved on a microwave-safe plate, covered with a damp paper towel, in 30-second bursts until heated through to an internal temperature of 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
