This Healthy Ground Chicken Meatloaf with a tangy ketchup glaze is moist, flavorful, and perfect for weeknight dinners. Made with lean chicken, veggies, and simple staples, it’s a protein-rich comfort food your whole family will love.
Jump to:
- Why you'll love this recipe
- Healthy Ground Chicken Meatloaf Recipe
- Ingredients and substitutions
- How to make moist chicken meatloaf
- Can I skip ketchup?
- How do I know that the meatloaf is ready?
- What to Serve with Meatloaf
- Storage and Reheating Tips
- More Recipe Tips
- More chicken ideas
- Recipe
- You may also like
- Meet the Author
Why you'll love this recipe
- Ground chicken is lean but stays juicy with grated zucchini + sautéed onions.
- Panko + egg bind without drying out the loaf.
- Glaze adds tang and moisture throughout baking.
- Proteon-packed: 19 grams of protein in one serving
Healthy Ground Chicken Meatloaf Recipe
My glazed Chicken Meatloaf delivers all the nostalgic comfort of classic meatloaf, but with a lighter, healthier twist that doesn’t sacrifice on taste. Using lean ground chicken makes this healthy meatloaf lower in fat than traditional beef recipes, while still providing plenty of satisfying protein and flavor.
Like my Easy Shepherd’s Pie and Chicken Meatball Parm, this recipe is a healthier comfort food perfect for busy weeknights. Serve with the same simple sides you’d serve with traditional meatloaf. Leftovers reheat beautifully, and of course, make amazing meatloaf sandwiches.
Check out my 20 Healthy Ground Chicken Ideas (including my favorite Ground Chicken Chili and Ground Chicken and Veggie Soup) to see just how versatile ground chicken can be!
Ingredients and substitutions
- Ground chicken - ground turkey will also work
- Zucchini - grated, to keep the meatloaf moist
- Onion - yellow or white, small diced
- Fresh garlic - minced
- Butter or olive oil - for cooking onion and garlic
- Ketchup - I like to use no added sugar ketchup
- Dried marjoram - or oregano or Italian seasoning
- Egg - I like Vital Farms, egg replacer will also work
- Panko breadcrumbs - or plain breadcrumbs, regular or gluten-free
- Salt and Pepper - for seasoning
See recipe card for quantities.
How to make moist chicken meatloaf
- Step 1: Make the glaze by combining ketchup, Worcestershire sauce (or A1 sauce) and olive oil in a small bowl. Set aside.
- Step 2: Grate zucchini and squeeze out extra moisture over the sink. (See Tips section)
- Step 3: Heat the butter in a small skillet and cook onion until translucent (don't overbrown). Add garlic and cook for another minute. Set aside to cool.
- Step 4: In a medium or large bowl combine ground chicken, grated zucchini, egg, breadcrumbs, ketchup, marjoram, cooked onions and garlic, salt and pepper.
- Step 5: Form your loaf and set it on the prepared baking sheet and brush with the glaze.
- Step 6: Bake for about 35-40 minutes or until a meat thermometer reads 165 degrees or higher.
Can I skip ketchup?
If you don't want to use ketchup, bake the meatloaf brushed with a little olive oil or swap it out for your favorite barbeque sauce.
How do I know that the meatloaf is ready?
Your meat thermometer should register an internal temperature of 165 degrees Fahrenheit when inserted in the thickest part of the meatloaf. This is the best way to avoid an undercooked meatloaf.
What to Serve with Meatloaf
Serve this Ground Chicken Meatloaf as you would a “regular” meatloaf. It goes great with mashed potatoes or mashed cauliflower and a veggie side like roasted broccoli, sauteed asparagus, or Roasted Green Beans And Carrots.
I also like to serve it with a side salad - try it alongside my Butternut Squash Feta Salad or Roasted Sweet Potato and Beet Salad.
And of course, leftover slices are ideal for sandwiches and go great with Butternut Squash Fries or Air Fried Sliced Potatoes.
Storage and Reheating Tips
- Store leftover ground chicken meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat on high in the microwave for 1 minute. Flip and heat for another 30 seconds-1 minute.
- To freeze a whole meatloaf: let it cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container.
- To freeze slices: wrap individual slices in plastic wrap and store them together in a freezer-safe bag.
- Freeze for up to 3 months.
More Recipe Tips
- Grated zucchini adds extra veggies, but it also adds moisture and additional veggies to the meatloaf.
- Make sure to squeeze out most of the excess water from the grated zucchini with a clean kitchen towel or paper towels after you grate it.
- Add shredded carrot, chopped spinach, or bell pepper to the mix for even more delicious vegetables.
- If you avoid or are allergic to fish, use an equal amount of steak sauce or opt for an anchovy-free worcestershire sauce
More chicken ideas
Looking for other recipes like this? Try these:
Recipe
Easy Chicken Meatloaf
Equipment
Ingredients
- 1 lb ground chicken
- 1 small zucchini grated
- ½ medium onion diced small
- 2 garlic cloves
- 1 tablespoon butter or oolive oil
- 3 tablespoon ketchup I use no added sugar ketchup
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon marjoram dried
- 1 large egg
- ½ cup panko breadcrumbs
Glaze
- 3 tablespoon ketchup
- 1 teaspoon Worcestershire sauce or A1 steak sauce
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a medium baking tray with parchment paper.
- Make the glaze. In a small bowl mix together ketchup, Worcestershire sauce (or A1 sauce) and olive oil. Set aside.
- Grate zucchini, place on paper towels or on a clean cotton kitchen towel and squeeze out extra moisture over the sink.
- Cook onion in butter in a small skillet until transculent (don't brown it). Add minced garlic at the end and cook for another minute, stirring. Set aside to cool.
- In a medium or large bowl combine ground chicken, grated and squeezed out zucchini, egg, panko breadcrumbs, 3 tablespoon ketchup, marjoram, cooked onions and garlic, salt and pepper.
- Mix all ingredients using a spoon (or clean hands) until evenly combined. Don't overmix.
- Form a meatloaf and place on the prepared baking sheet.
- Brush with the glaze and place in the preheated oven.
- Bake for 45 min at 375 degrees or until meat thermometer inserted in the middle of the meatloaf shows 165 degrees or higher.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Mike says
Awesome, but you gotta add brown sugar to the glaze!
Agnieszka says
You can if you want to, Mike!
Marie-Pierre says
This meatloaf is on the healthier side, plus the ketchup glaze make the kids devoured it! Super nice!
Lilly says
I love the idea of adding veggies right into the chicken meat loaf! It made for such a juicy dinner that I can feel good about. I'll certainly make it again!
Swathi says
This ground chicken meatloaf is so good I enjoyed as our dinner. I like that it is made of chicken.
Lina says
This ground chicken meatloaf is moist, flavorful, and finished with a tangy ketchup glaze. An easy, protein-packed dinner made with simple ingredients.
Janice says
It’s hard to find a chicken meatloaf that isn't dry, but this one was perfect! It’s so flavorful and light compared to traditional beef versions. A great healthy option for a weeknight dinner. Would make this again!