Easy Chicken Meatloaf

A sliced meatloaf topped with tomato sauce and garnished with chopped parsley is served on a decorative white and blue plate, beside a creamy chicken potato broccoli casserole for a hearty meal.

5 from 6 votes

This Healthy Ground Chicken Meatloaf with a tangy ketchup glaze is moist, flavorful, and perfect for weeknight dinners.

Prep Time15

Cook Time45

Course: dinner, lunch

Cuisine: American

Servings:

Calories: 227kcal

Author: Agnieszka

Equipment

1 meat thermometer

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

Grated zucchini adds moisture and additional veggies to the meatloaf. Make sure to squeeze out most of the moisture on a kitchen towel or paper towels after you grate it. This step will help the meat mixture stick together when you form a loaf.

Feel free to add fresh herbs to the meat mixture - parsley will work best but you can experiment with other herbs, too.

If you don't like or have marjoram, you can skip it or swap for dried oregano.

This meatloaf will also work with groud turkey or lean ground beef.

I highly recommend using a good meat thermometer to check if your meatloaf is ready. It should register at least 165 degrees Fahrenheit when inserted in the thickest part of the meatloaf.

Nutrition