When it comes to comfort food, my grandma’s Chicken Meatloaf always comes to mind. Easy to make, tastes delicious, and filled with memories.
My grandparents lived in Florida most of my childhood. I’d go visit every other summer, and I always remember my sweet grandma in the kitchen. It was a special time for me, as I grew up with my brother and dad… which neither of them cooked (microwave burritos were a normal dinner offering). So when she moved to California after Hurricane Charlie, she got a place 30-minutes from my house! I was in my early 20’s then, and I’d go visit her almost every weekend. We’d go thrift shopping, we’d sit and have a champagne happy hour, and we’d cook some of her old school recipes from her hand written cookbook. Oh how much I wish I had that book. Now I make her recipes from memory. It just so happens, the most popular recipe on my blog is from her (Ahem, these Bierocks are AMAZING)! She had the best recipes; some are classic and others have a slight twist. I like to think that’s where I get my fusion flair from. Her Fully Loaded Mash Potato Casserole is a favorite around the holidays, and her shortcuts for making a Classic Homemade Chili was always popular for game days!
INGREDIENTS FOR THIS RECIPE:
FOR THE MEATLOAF:
- Springer Mountain Farms Ground Chicken
- Heavy Cream
- Tomato Paste
- Worcestershire Sauce
- Yellow Onion
- Garlic Cloves
- Panko Breadcrumbs
- Italian Parsley
- Black Pepper
- Brown Sugar
- Dijon Mustard
- Garlic Powder
My grandma always made the glaze by eye, and thankfully I have inherited that from her (Don’t worry, I have the exact measurements listed below). Sometimes I’ll add a splash of my favorite bbq sauce for extra tang, and I’ve even been known to add ranch if I’m going for a slightly creamy taste. Per the usual, my recipes are customizable and feel free to adjust to your liking. If you’re a fan of heat, add some chopped peppers or your favorite hot sauce to the glaze. This “condiment” is very forgiving… so whatever you like with meatloaf, go for it!
PRO TIPS FOR JUICY CHICKEN MEATLOAF:
- When making a traditional meatloaf, folks usually gravitate towards a mix of ground beef and pork… which has a higher fat content than ground chicken. To create the same mouthwatering texture, I add a good splash of heavy cream to the meatloaf mix. This creates a richer flavor, pairing flawlessly with the tangy glaze.
- This is a very “hands-on” recipe, so be prepared to get a little messy. To avoid a dry or tough meatloaf, be careful not to overmix.
- Instead of using a casserole dish or meatloaf pan, I like to utilize my baking pan lined with parchment paper. This allows me to form and shape the loaf myself, or I can separate the mixture into six equal portions for “mini” meatloaves.
- 1 lb. Ground Chicken
- 2 Eggs
- ½ cup Heavy Cream
- 2 tbsp. Tomato Paste
- 2 tbsp. Worcestershire Sauce
- ½ Yellow Onion, chopped
- 3 Garlic Cloves, minced
- ¾ cup Panko Breadcrumbs
- ½ cup Grated Parmesan
- ¼ cup Chopped Italian Parsley
- 1 tsp. Salt
- ¼ tsp. Black Pepper
- ¾ cup Ketchup
- 2 tbsp. Brown Sugar
- 1 tbsp. Worcestershire
- 1 tbsp. Dijon Mustard
- 1 tsp. Garlic Powder
- Preheat oven to 350F.
- Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. Make sure not to overmix.
- Whisk together all the ingredients for the glaze in a medium-sized bowl. Set aside.
- Line a baking sheet with parchment paper. Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
- Spoon 3 - 4 tablespoons of the glaze on top of the loaf and spread evenly. Place the loaf into the oven and bake uncovered for 60 - 70 minutes, or until the internal temperature reaches 165F.
- Slice and serve with the remaining glaze.
NOTES ON THIS RECIPE:
- My husband loves the extra glaze that this recipe creates. We are saucy people, so we use it as a dipping sauce for the meatloaf, or smear it on toasted baguette and make sandwiches. Refrigerate any leftovers.
- I repeat, the heavy cream is mandatory here. It makes the ground chicken moist and savory; skipping this ingredient will result in a dry meatloaf.
- Store any leftovers of the meatloaf in an airtight container, refrigerated, and consume within 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!