Chicken Meatloaf
This Chicken Meatloaf is a healthier alternative to traditional meatloaf, packed with flavor and lean protein. Moist and tender, it is perfect for a family dinner. Serve it with a side of vegetables or mashed potatoes for a complete meal.
Equipment
- 1 large mixing bowl
- 1 loaf pan
- 1 skillet
- 1 measuring cups and spoons
- 1 mixing spoon or spatula
- 1 baking sheet (optional)
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- ½ cup onion, finely chopped
- ½ cup bell pepper, finely chopped
- 2 cloves garlic, minced
- ¼ cup milk
- 1 large egg
- ¼ cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the chopped onion, bell pepper, and garlic over medium heat until they are softened, about 5 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, sautéed vegetables, milk, egg, 2 tablespoons of ketchup, Worcestershire sauce, oregano, salt, and pepper.
- Mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatloaf tough.
- Transfer the mixture to a loaf pan and shape it into a loaf. Brush the top with the remaining ketchup.
- Place the loaf pan on a baking sheet (optional, for easier handling) and bake in the preheated oven for 50 minutes, or until the internal temperature reaches 165°F (74°C).
- Allow the meatloaf to rest for 10 minutes before slicing and serving.
Notes
You can add your favorite herbs or spices to customize the flavor.
This meatloaf can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Leftovers can be used for sandwiches or a quick meal during the week.