Chicken Meatloaf

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Chicken meatloaf is a lighter version of the classic comfort food that is just as satisfying and delicious as the traditional beef version. This recipe is tender, juicy, and packed with savory seasonings, then topped with a sweet and tangy barbecue glaze that caramelizes beautifully in the oven. It’s an easy weeknight dinner, ready in about an hour and delivers incredible flavor for those busy nights when you crave comfort food the most.

An eye-level shot showing two plates of glazed chicken meatloaf, mashed potatoes, and green beans, ready to be served. Two wooden spice shakers are visible in the background.

If you’ve never tried a chicken meatloaf recipe before, you’re in for a treat! This ground chicken meatloaf combines simple pantry ingredients like saltine crackers, ketchup, and Worcestershire sauce to create a moist, flavorful loaf that the whole family will love. The addition of sautéed onions and garlic brings depth to the flavors, while fresh parsley adds a pop of brightness. It’s comfort food at its finest, lighter than beef, but still incredibly satisfying!

For more easy, comforting dinners, try our Bisquick chicken tenders and Bisquick oven fried chicken. Both crispy, family favorites meant for busy weeknights.

An overhead shot of a glazed chicken meatloaf on a white platter, already sliced into about eight thick pieces and garnished with chopped parsley.

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Why We Love This Chicken Meatloaf Recipe

Lighter than traditional meatloaf.
This chicken meatloaf is naturally lower in fat and calories compared to beef or pork versions, making it a great option for anyone looking for a lighter meal. Ground chicken is lean but still delivers plenty of protein to keep you satisfied.
Budget-friendly and economical.
Ground chicken is typically less expensive than ground beef, making this recipe perfect for feeding your family on a budget. With simple, affordable ingredients like crackers, eggs, and seasonings, you can create a delicious main dish for just a few dollars per serving. Plus, you can easily double the recipe and freeze one loaf for a quick meal later.
Customizable to your preferences.
The beauty of this recipe is how adaptable it is! Swap the barbecue sauce for ketchup if that’s what you prefer, use Italian seasoning instead of parsley for different flavors, or add diced bell peppers and tomatoes for extra vegetables. You can also substitute Ritz crackers for saltines to make it a bit richer and buttery. Make it your own and it’ll become a regular rotation in your meal planning!

A close-up, overhead view of a sliced chicken meatloaf. The top is covered in a thick, shiny red glaze and sprinkled with chopped parsley.

Ingredient Notes and Substitutions

Extra-virgin olive oil: You can substitute with vegetable oil, canola oil, or avocado oil.
Yellow onion: White onion or red onion work just as well, or use ½ cup frozen diced onions for convenience.
Garlic cloves: Fresh garlic gives the best flavor. Substitute with ½ teaspoon garlic powder if needed, though fresh is preferred.
Eggs: Acts as a binder to hold everything together. For an egg-free option, try 2 tablespoons of ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes).
Whole milk: You can use any milk you have, 2%, skim, almond milk, or even chicken broth work fine.
Saltine crackers: Serves as a binder and absorbs moisture. Ritz crackers make it richer and more buttery, or substitute with ½ cup breadcrumbs or panko.
Ground chicken: For best texture choose fresh ground chicken, instead of frozen. Ground turkey is an excellent substitute, check out our turkey meatloaf recipe for a similar version.
Ketchup: Adds tangy sweetness to the mixture. You can use tomato sauce or even barbecue sauce throughout if you prefer.
Worcestershire sauce: Soy sauce can work in a pinch, though it’s slightly saltier and you’ll need to adjust the salt level in the recipe.
Fresh parsley: Adds brightness and a pop of color. Dried parsley (1 tablespoon) or fresh cilantro work as substitutes, or use any fresh herbs you have on hand.
Salt and pepper: Essential for seasoning. Adjust to taste based on your preference.
Barbecue sauce: Creates a sweet and tangy glaze on top. Make our homemade 3 ingredient BBQ sauce or use whatever store bought you have on hand.

Recipe Variations

Italian-style chicken meatloaf: Transform this into an Italian-inspired dish by substituting breadcrumbs for the crackers and adding ½ cup grated Parmesan cheese to the mixture. Season with 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon onion powder instead of just salt and pepper. Top with marinara sauce instead of barbecue sauce and add slices of mozzarella cheese during the last 10 minutes of baking for a cheesy, melty finish.
Cheesy BBQ chicken meatloaf: For extra cheesy goodness, mix 1 cup shredded cheddar cheese directly into the meat mixture before forming the loaf. Top with your barbecue sauce as directed, then sprinkle additional cheese on top during the last 15 minutes of baking. The melted cheddar adds richness and creates delicious pockets of gooey cheese throughout. You can also add a tablespoon of brown sugar to the BBQ sauce for a sweeter glaze that caramelizes beautifully.
Herb and garlic meatloaf: Give your classic loaf a fresh twist with extra herbs and aromatics. Add 1–2 teaspoons of oregano, thyme, or rosemary along with the parsley, and stir in ½ teaspoon each of onion and garlic powder for a deeper flavor. This fragrant version is delicious served with mashed potatoes or roasted vegetables.

A flat lay of the labeled ingredients for ground chicken meatloaf: salt, pepper, ketchup, barbecue sauce, garlic, whole milk, crushed saltine crackers, diced onion, ground chicken, fresh parsley, extra virgin olive oil, eggs, and Worcestershire sauce.

Equipment Used in this Recipe

Baking sheet
Medium skillet
Large bowl
Silicone spatula

🎯 TFN Pro Tip

Double and freeze
Make two loaves instead of one, bake both, then freeze one for later. Wrap tightly in foil or plastic wrap, place in a freezer-safe container, and store for up to 3 months. It’s a perfect way to have a homemade dinner ready on busy nights.

How to Make Ground Chicken Meatloaf

Prep the pan and oven
Heat oven to 375°F. Line a rimmed baking sheet with foil for easy cleanup.
Cook aromatics
Warm olive oil in a skillet over medium-high. Add chopped onion; cook 3–5 minutes until tender. Stir in cloves garlic; cook 30 seconds. Remove from heat.

An overhead shot of a gray nonstick skillet with a pool of olive oil. Small glass bowls of chopped garlic and diced onion are visible on the marble counter.

Soak the crackers: In a large bowl, whisk eggs with milk. Add finely crushed crackers; let stand 3 minutes.
Mix the base: Add the cooled onion–garlic mixture to the bowl. Gently combine ground chicken with the soaked crumbs until just blended.

A large glass mixing bowl contains whisked eggs. Two small bowls are above it, one with milk and another with breadcrumbs.

An overhead shot of a large glass bowl containing whisked eggs and milk, topped with a layer of dry breadcrumbs.

A large glass bowl holds the milk, egg, and breadcrumb mixture after being combined and allowed to soak.

Add seasoning and sauce: Stir in ketchup, Worcestershire, parsley, salt, and black pepper. Avoid overmixing to keep the loaf tender.

A large glass bowl is filled with raw ground chicken, the soaked breadcrumb mixture, sautéed onions/garlic, a dollop of ketchup, and a small amount of dark liquid (likely Worcestershire or soy sauce). A bowl of chopped parsley is on the side.

A close-up, overhead shot of the chicken meatloaf ingredients in the mixing bowl before being combined, showing the ground chicken, parsley, seasoning, and sauce components.

A large glass bowl holds the finished raw chicken meatloaf mixture, which is uniformly combined and ready to be shaped.

Shape the loaf: With damp hands, form the mixture into a tight loaf on the prepared sheet. Smooth the surface and tuck in any cracks.
Glaze: Spread barbecue sauce over the top and sides for a glossy finish.

An overhead shot of the raw chicken meatloaf mixture shaped into a loaf on a foil-lined baking sheet. A white spatula is resting next to it, and a small bowl of glaze is visible at the top.

An overhead shot of the raw chicken meatloaf on a foil-lined baking sheet, now fully brushed with a generous layer of thick glaze before baking.

Bake: Cook 50–60 minutes, until an instant-read thermometer in the center reads 165°F.
Rest: Let sit 10 minutes on the pan so juices redistribute.
Serve: Slice and plate warm. Add extra glaze if you like. This approach keeps your ground chicken meatloaf recipe juicy, with tons of flavor in every bite.

An overhead shot of the fully baked chicken meatloaf on the foil-lined baking sheet, covered in a glossy, dark red glaze.

An overhead shot of a whole chicken meatloaf on a white platter. It is covered in a glossy, dark red glaze. A sprig of parsley and a blue and white striped towel are nearby.

Serving Suggestions

This chicken meatloaf recipe is a cozy main dish that fits into almost any meal plan. Pair it with classic side dishes like creamy twice baked mashed potatoes, roasted carrots and asparagus, or buttery corn on the cob for a comforting dinner. Add a cowboy salad or sourdough jalapeno cheddar bread to keep things fresh and balanced. For delicious sides, mac and cheese, roasted Brussels sprouts, or steamed green beans all work beautifully.

Round out the meal with something sweet, apple cobbler, lemon poke cake, or chocolate chip cookies make the perfect finish. For drinks, iced tea, basil lemonade, or a glass of light red wine complements the savory flavors of the loaf. And if you’re planning ahead, serve leftovers alongside eggs for an easy breakfast sandwich or a simple lunch the next day.

🎯 TFN Pro Tip

Crispy glaze tip
Brush an extra layer of sauce on during the last 10 minutes of baking to create a caramelized finish that locks in moisture.

Recipe FAQs

How do I keep chicken meatloaf from drying out?

The key is moisture. Ingredients like milk, eggs, and crushed crackers help lock it in. Avoid overmixing the meat, and bake just until the internal temperature hits 165°F.

Can I make this ahead of time?

Absolutely. Assemble the loaf, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it raw and bake straight from the freezer, adding about 15 minutes to the cook time.

What’s the best way to freeze and reheat leftovers?

Cool the loaf completely, slice, and wrap portions individually in foil or airtight containers. Freeze up to 2 months. Reheat in a 325°F oven for about 20 minutes, or microwave slices on medium power for 1–2 minutes until warm.

Why use crackers instead of breadcrumbs?

Crushed crackers give the loaf a slightly buttery flavor and a softer texture compared to breadcrumbs. They also help absorb moisture and bind the ground chicken meatloaf perfectly.

How do I know when it’s done baking?

Use a meat thermometer, the center should register 165°F. If you don’t have one, the juices should run clear, and the loaf should feel firm to the touch.

A wide, close-up shot of two slices of glazed chicken meatloaf served on a white plate with green beans and mashed potatoes.

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