18 Savory Chicken Meatloaf Recipes for Every Occasion

Ready to transform your dinner routine? These 18 savory chicken meatloaf recipes bring comfort food to new heights—from quick weeknight meals to impressive holiday centerpieces. Whether you’re craving classic flavors or creative twists, there’s a perfect option for every occasion. Get ready to discover your new family favorite!

Classic Chicken Meatloaf with Herbs

Viral comfort food just dropped! This herb-packed chicken meatloaf delivers maximum flavor with minimal effort. Get ready to transform basic ingredients into a family favorite that’ll have everyone asking for seconds.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – ½ cup, finely chopped
Garlic – 2 cloves, minced
Fresh parsley – 2 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Ketchup – ¼ cup
Worcestershire sauce – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Combine ground chicken, breadcrumbs, egg, onion, garlic, parsley, thyme, Worcestershire sauce, salt, and black pepper in a large bowl.
3. Mix everything together with your hands until just combined—overmixing makes meatloaf tough.
4. Transfer the mixture to a loaf pan and shape it into an even loaf.
5. Spread ketchup evenly over the top of the meatloaf for a glossy, caramelized finish.
6. Bake at 375°F for 45-50 minutes, until the internal temperature reaches 165°F on a meat thermometer.
7. Let the meatloaf rest for 10 minutes before slicing—this keeps it moist and helps it hold its shape.
8. Slice and serve immediately.
Keep this meatloaf wonderfully moist and tender, with herbs shining through in every bite. The ketchup glaze caramelizes into a sweet-tangy crust that contrasts perfectly with the savory interior. Try slicing it thick for sandwiches or serving alongside mashed potatoes for the ultimate comfort meal.

Cheesy Stuffed Chicken Meatloaf

Need a dinner that looks fancy but comes together fast? This cheesy stuffed chicken meatloaf delivers maximum flavor with minimal effort. Nobody will guess it took under an hour.

Ingredients

• Ground chicken – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• Mozzarella cheese – 1 cup, shredded
• Marinara sauce – ½ cup
• Italian seasoning – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Combine ground chicken, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and black pepper in a large bowl.
4. Mix with your hands until just combined—overmixing makes the meatloaf tough.
5. Divide the mixture into two equal portions.
6. Press one portion into a flat oval shape on the prepared baking sheet.
7. Sprinkle ¾ cup of shredded mozzarella cheese evenly over the meat layer, leaving a ½-inch border around the edges.
8. Top with the second portion of meat mixture, pressing the edges firmly to seal in the cheese.
9. Spread marinara sauce evenly over the top of the meatloaf.
10. Sprinkle the remaining ¼ cup of mozzarella cheese over the sauce.
11. Bake for 30–35 minutes, or until the internal temperature reaches 165°F and the top is bubbly and lightly browned.
12. Let the meatloaf rest for 5 minutes before slicing—this helps the juices redistribute and keeps it moist.

Fresh from the oven, it’s juicy inside with a gooey cheese center and a tangy tomato top. For a next-level meal, slice it thick and serve over creamy polenta or alongside a crisp arugula salad.

BBQ Glazed Chicken Meatloaf

Let’s transform basic meatloaf into your new obsession. This BBQ-glazed version delivers juicy, smoky flavor in every bite—perfect for weeknights when you crave comfort with a kick.

Ingredients

• Ground chicken – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• BBQ sauce – ¾ cup
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 lb ground chicken, ½ cup breadcrumbs, 1 egg, 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp salt in a large bowl.
3. Mix with your hands until just combined—overmixing makes the meatloaf tough.
4. Shape the mixture into a loaf on a parchment-lined baking sheet.
5. Brush ¼ cup BBQ sauce evenly over the top and sides.
6. Bake at 375°F for 35 minutes.
7. Remove from oven and brush with another ¼ cup BBQ sauce.
8. Return to oven and bake 15 more minutes, until the internal temperature reaches 165°F.
9. Let rest 5 minutes before slicing—this keeps the juices inside.
10. Heat remaining ¼ cup BBQ sauce and drizzle over slices before serving.

Outcome? A sticky-sweet crust gives way to tender, perfectly seasoned chicken inside. Serve it sliced thick on toasted buns with pickles, or chop leftovers for next-day BBQ chicken sandwiches that might just upstage the original meal.

Spicy Jalapeño Chicken Meatloaf

Tired of boring meatloaf? Transform your dinner game with this fiery twist. Grab your apron—this spicy jalapeño chicken meatloaf brings the heat and flavor in under an hour.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Jalapeño – 2, minced
Onion – ½ cup, finely chopped
Garlic – 2 cloves, minced
Ketchup – ¼ cup
Worcestershire sauce – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
2. Combine ground chicken, breadcrumbs, egg, minced jalapeño, chopped onion, and minced garlic in a large bowl.
3. Add ketchup, Worcestershire sauce, salt, and black pepper to the mixture.
4. Mix all ingredients thoroughly with your hands until just combined—do not overmix to keep the meatloaf tender.
5. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
6. Spread an additional 2 tablespoons of ketchup evenly over the top for a caramelized glaze.
7. Bake at 375°F for 45-50 minutes, until the internal temperature reaches 165°F on a meat thermometer.
8. Let the meatloaf rest in the pan for 10 minutes before slicing—this allows juices to redistribute for maximum moisture.
9. Use a sharp knife to slice into 1-inch thick portions and serve immediately.

Expect a juicy, tender crumb with a kick of heat from the fresh jalapeños. The caramelized ketchup glaze balances the spice perfectly. Serve slices on toasted buns for killer sandwiches or alongside crispy roasted potatoes.

Garlic Parmesan Chicken Meatloaf

Packed with flavor and ready to impress, this garlic parmesan chicken meatloaf transforms ordinary ground chicken into a moist, savory masterpiece that will have everyone asking for seconds. Perfect for busy weeknights yet fancy enough for company, it delivers restaurant-quality taste with minimal effort.

Ingredients

Ground chicken – 1 lb
Parmesan cheese – ½ cup
Breadcrumbs – ½ cup
Egg – 1
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Mince 3 cloves of garlic finely.
3. In a large mixing bowl, combine 1 lb ground chicken, ½ cup parmesan cheese, ½ cup breadcrumbs, 1 egg, minced garlic, 1 tsp salt, and ½ tsp black pepper.
4. Mix all ingredients thoroughly with your hands until just combined—avoid overmixing to keep the meatloaf tender.
5. Shape the mixture into a loaf approximately 8 inches long and 4 inches wide.
6. Place the loaf in a baking dish.
7. Brush the top and sides evenly with 1 tbsp olive oil for a golden crust.
8. Bake at 375°F for 45 minutes.
9. Check the internal temperature with a meat thermometer—it should read 165°F in the center.
10. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Creamy parmesan and robust garlic create a savory, umami-packed flavor that pairs beautifully with the tender, juicy texture. Serve thick slices alongside roasted vegetables or layer leftovers into sandwiches for a next-level lunch.

Bacon-Wrapped Chicken Meatloaf

You need this bacon-wrapped chicken meatloaf in your life. It’s juicy, smoky, and ridiculously easy to make—perfect for weeknight dinners that feel fancy without the effort.

Ingredients

– Ground chicken – 1 lb
– Bacon – 8 slices
– Breadcrumbs – ½ cup
– Egg – 1
– Ketchup – ¼ cup
– Onion powder – 1 tsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Combine ground chicken, breadcrumbs, egg, onion powder, garlic powder, salt, and black pepper in a large bowl.
4. Mix with your hands until just combined—overmixing makes meatloaf tough.
5. Shape the mixture into a 9×5-inch loaf on the prepared baking sheet.
6. Spread ketchup evenly over the top and sides of the loaf.
7. Arrange bacon slices diagonally across the loaf, tucking the ends underneath.
8. Bake for 45 minutes at 375°F.
9. Check that the internal temperature reaches 165°F using a meat thermometer.
10. Broil on high for 2–3 minutes until bacon is crispy and caramelized.
11. Let rest for 10 minutes before slicing—this keeps it moist.
Hearty slices reveal a tender interior with crispy, salty bacon wrapping each bite. The smoky bacon flavor infuses the chicken, while the ketchup glaze adds a sweet tang. Serve it with mashed potatoes or slice it thick for next-day sandwiches.

Mediterranean Chicken Meatloaf with Feta

Brace your taste buds for a flavor explosion that’ll make your regular meatloaf cry. This Mediterranean twist swaps boring ketchup for tangy feta and briny olives. Get ready to impress your dinner crew in under an hour.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Feta cheese – ½ cup
Kalamata olives – ¼ cup
Egg – 1
Garlic – 2 cloves
Olive oil – 1 tbsp
Oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Crush 2 garlic cloves with the flat side of your knife for maximum flavor release.
3. Chop ¼ cup Kalamata olives into small pieces.
4. Crumble ½ cup feta cheese with your fingers.
5. Combine 1 lb ground chicken, ½ cup breadcrumbs, 1 egg, crushed garlic, chopped olives, crumbled feta, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
6. Mix everything with your hands until just combined—overmixing makes tough meatloaf.
7. Shape the mixture into a loaf shape on a baking sheet.
8. Brush the entire surface with 1 tbsp olive oil for golden browning.
9. Bake at 375°F for 40-45 minutes until the internal temperature reaches 165°F.
10. Let rest for 5 minutes before slicing—this keeps the juices inside.

Let this beauty cool slightly before slicing into tender, juicy portions. The feta creates creamy pockets while olives add salty bursts throughout. Serve over lemony couscous or stuff into pita pockets with tzatziki for the ultimate Mediterranean meal.

Teriyaki Chicken Meatloaf with Pineapple

Sick of boring meatloaf? This teriyaki pineapple version transforms the classic into something spectacular. Get ready for sweet, savory, and seriously juicy results that’ll make you forget every dry loaf you’ve ever had.

Ingredients

Ground chicken – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1 large
Teriyaki sauce – ½ cup
Brown sugar – 2 tbsp
Crushed pineapple – ½ cup
Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a loaf pan with parchment paper for easy removal.
3. Combine ground chicken, panko, egg, ¼ cup teriyaki sauce, brown sugar, pineapple, and garlic powder in a large bowl.
4. Mix with your hands until just combined—overmixing makes meatloaf tough.
5. Press the mixture firmly into the prepared loaf pan.
6. Brush the remaining ¼ cup teriyaki sauce over the top.
7. Bake at 375°F for 45 minutes.
8. Check internal temperature with a meat thermometer—it should read 165°F.
9. Let rest for 10 minutes before slicing to retain juices.
10. Slice and serve immediately.

What emerges is incredibly moist with caramelized edges and sweet pineapple bursts throughout. The teriyaki glaze creates a sticky, glossy finish that pairs perfectly with steamed rice. Try slicing thick pieces and serving in lettuce wraps for a fresh, low-carb twist that highlights the tropical flavors.

Mushroom and Swiss Chicken Meatloaf

Elevate your weeknight dinner game with this Mushroom and Swiss Chicken Meatloaf. Every bite delivers savory mushrooms and melty Swiss cheese in a juicy chicken base. This recipe transforms basic ingredients into a showstopping main dish.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – ½ cup chopped
Garlic – 2 cloves minced
Cremini mushrooms – 8 oz sliced
Swiss cheese – 4 oz shredded
Worcestershire sauce – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Sauté chopped onion and minced garlic in a skillet over medium heat for 3 minutes until fragrant.
3. Add sliced cremini mushrooms to the skillet and cook for 5 minutes until softened and browned.
4. Combine ground chicken, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper in a large bowl.
5. Mix the sautéed mushroom mixture into the chicken mixture until fully incorporated.
6. Fold in shredded Swiss cheese, reserving 2 tablespoons for topping.
7. Press the meatloaf mixture into a 9×5-inch loaf pan, packing it firmly to prevent crumbling.
8. Sprinkle the reserved Swiss cheese evenly over the top.
9. Bake at 375°F for 45 minutes until the internal temperature reaches 165°F.
10. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Serve this meatloaf sliced thick to reveal the cheesy mushroom layers throughout. The chicken stays remarkably moist while the Swiss cheese creates pockets of gooey richness. Try serving it open-faced on toasted sourdough with a drizzle of garlic aioli for an elevated sandwich experience.

Buffalo Chicken Meatloaf with Blue Cheese

Every weeknight dinner just got a major upgrade. Elevate your comfort food game with this spicy, cheesy twist on a classic that’ll have everyone asking for seconds.

Ingredients

Ground chicken – 1.5 lbs
Panko breadcrumbs – ¾ cup
Egg – 1 large
Frank’s RedHot sauce – ½ cup
Blue cheese crumbles – ¾ cup
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a loaf pan with parchment paper.
2. Combine 1.5 lbs ground chicken, ¾ cup panko breadcrumbs, 1 large egg, ½ cup Frank’s RedHot sauce, ¾ cup blue cheese crumbles, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper in a large bowl.
3. Mix everything together with your hands until just combined—don’t overmix or the meatloaf will become dense.
4. Transfer the mixture to your prepared loaf pan and press it into an even layer.
5. Bake at 375°F for 45-50 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Let the meatloaf rest for 10 minutes before slicing—this allows the juices to redistribute throughout the loaf.
7. Drizzle additional Frank’s RedHot sauce over the top before serving for extra kick.

Creamy blue cheese pockets melt throughout the spicy chicken, creating the perfect balance of heat and cool tang. The edges caramelize beautifully while the center stays incredibly moist. Serve thick slices on toasted buns for epic sandwiches or alongside crisp celery sticks to complete the buffalo experience.

Spinach and Artichoke Chicken Meatloaf

Fierce flavor upgrade alert! This spinach and artichoke chicken meatloaf transforms basic weeknight dinners into something seriously crave-worthy. Forget dry, boring meatloaf—this one stays juicy while packing that classic dip flavor into every slice.

Ingredients

• Ground chicken – 1 lb
• Frozen spinach – 1 cup, thawed
• Artichoke hearts – ½ cup, chopped
• Cream cheese – 4 oz
• Parmesan cheese – ¼ cup, grated
• Breadcrumbs – ½ cup
• Egg – 1 large
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – ¾ tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Squeeze all excess water from the thawed spinach using paper towels or a clean kitchen towel. Tip: Removing moisture prevents a soggy meatloaf.
3. Combine ground chicken, spinach, chopped artichoke hearts, cream cheese, Parmesan, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper in a large bowl.
4. Mix everything together with your hands until just combined—don’t overmix. Tip: Overmixing makes meatloaf tough.
5. Transfer the mixture to a standard 9×5-inch loaf pan.
6. Press the mixture firmly into the pan to eliminate air pockets.
7. Bake at 375°F for 45-50 minutes.
8. Check for doneness when the internal temperature reaches 165°F on a meat thermometer. Tip: Always use a thermometer for perfect doneness.
9. Let the meatloaf rest in the pan for 10 minutes before slicing.

Golden-brown on the outside with a creamy, cheesy interior, this meatloaf delivers that signature spinach-artichoke dip experience in every moist slice. Great for slicing thick and serving over mashed potatoes or making next-day sandwiches that’ll have everyone asking for your recipe.

Sun-Dried Tomato and Basil Chicken Meatloaf

Make weeknight dinners exciting again with this flavor-packed chicken meatloaf. Moist sun-dried tomatoes and fresh basil transform ordinary ground chicken into something extraordinary that’ll have everyone asking for seconds.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Sun-dried tomatoes – ½ cup, chopped
Fresh basil – ¼ cup, chopped
Garlic – 2 cloves, minced
Parmesan cheese – ¼ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 lb ground chicken, ½ cup breadcrumbs, 1 large egg, ½ cup chopped sun-dried tomatoes, ¼ cup chopped fresh basil, 2 minced garlic cloves, ¼ cup grated Parmesan cheese, 1 tsp salt, and ½ tsp black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf approximately 8 inches long and 4 inches wide on the prepared baking sheet.
5. Bake at 375°F for 45-50 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
6. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute evenly.
7. Slice into 1-inch thick pieces and serve immediately.

Golden brown and juicy, this meatloaf delivers tender texture with bursts of sweet sun-dried tomatoes and aromatic basil. Serve it sliced over creamy polenta or make incredible sandwiches with the leftovers—the flavors deepen beautifully overnight.

Honey Mustard Chicken Meatloaf

OBSESSED with this honey mustard chicken meatloaf hack. Transform basic ground chicken into a juicy, flavor-packed dinner. Skip the dry turkey loaf—this one stays moist and caramelized.

Ingredients

Ground chicken – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1 large
Yellow onion – ½ cup finely chopped
Garlic – 2 cloves minced
Dijon mustard – 2 tbsp
Honey – 2 tbsp
Ketchup – ¼ cup
Worcestershire sauce – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a standard loaf pan with parchment paper, leaving overhang on two sides for easy removal.
3. Combine ground chicken, panko, egg, onion, garlic, 1 tbsp Dijon mustard, 1 tbsp honey, Worcestershire sauce, salt, and pepper in a large bowl.
4. Mix with your hands until just combined—overmixing makes meatloaf tough.
5. Press the mixture firmly into the prepared loaf pan.
6. Whisk remaining 1 tbsp Dijon mustard, 1 tbsp honey, and ketchup in a small bowl.
7. Spread the glaze evenly over the top of the meatloaf.
8. Bake at 375°F for 45 minutes.
9. Check the internal temperature with a meat thermometer—it should read 165°F in the center.
10. Let the meatloaf rest in the pan for 10 minutes before slicing; this keeps juices locked in.
11. Use the parchment paper overhang to lift the meatloaf onto a cutting board.
12. Slice into 1-inch thick pieces with a sharp serrated knife for clean cuts.

REWARD yourself with tender, juicy slices that balance sweet honey and tangy mustard. The caramelized glaze creates a sticky-sweet crust while the interior stays incredibly moist. Serve it sliced over mashed potatoes, crumbled into grain bowls, or stuffed into toasted brioche buns for next-level sandwiches.

Pesto Chicken Meatloaf with Mozzarella

You need this pesto chicken meatloaf in your life. Transform basic ground chicken into a juicy, cheesy masterpiece that’ll have everyone begging for seconds.

Ingredients

Ground chicken – 1.5 lbs
Pesto – ½ cup
Breadcrumbs – ¾ cup
Egg – 1 large
Mozzarella cheese – 1 cup shredded
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Combine ground chicken, pesto, breadcrumbs, egg, salt, and black pepper in a large bowl.
3. Mix everything with your hands until just combined—don’t overwork the meat.
4. Press half of the meat mixture into a 9×5-inch loaf pan.
5. Create a trench down the center and fill with ¾ cup shredded mozzarella.
6. Top with remaining meat mixture, sealing the edges completely.
7. Sprinkle the remaining ¼ cup mozzarella over the top.
8. Bake at 375°F for 45-50 minutes until the internal temperature reaches 165°F.
9. Let the meatloaf rest for 10 minutes before slicing—this keeps it juicy.
10. Use a sharp knife to slice into 1-inch thick portions.

Perfectly moist with pesto-infused chicken wrapped around molten mozzarella pockets. Serve thick slices over creamy polenta or slice thin for next-level sandwiches that’ll upgrade your lunch game instantly.

Sweet and Sour Chicken Meatloaf

OBSESSED with this sweet and sour chicken meatloaf hack. Transform basic ground chicken into sticky, saucy perfection. Your weeknight dinner game just leveled up.

Ingredients

– Ground chicken – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Ketchup – ¼ cup
– Brown sugar – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Soy sauce – 1 tbsp
– Onion powder – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 lb ground chicken, ½ cup breadcrumbs, 1 egg, and 1 tsp onion powder in a large bowl.
3. Mix with your hands until just combined—don’t overwork the meat.
4. Press the mixture into a 9×5 inch loaf pan.
5. Bake for 30 minutes at 375°F.
6. Whisk together ¼ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tbsp soy sauce in a small bowl.
7. Drain any excess liquid from the meatloaf pan after 30 minutes.
8. Spread the sauce evenly over the top of the meatloaf.
9. Return to the oven and bake for another 15-20 minutes at 375°F.
10. Check that the internal temperature reaches 165°F with a meat thermometer.
11. Let the meatloaf rest for 5 minutes before slicing.
12. Slice and serve immediately. Seriously sticky, perfectly balanced between sweet and tangy. Serve over rice to soak up every drop of that glossy sauce, or slice it thick for epic sandwiches.

Cajun-Spiced Chicken Meatloaf

Let’s transform basic meatloaf into a flavor-packed Cajun masterpiece that’ll have everyone begging for seconds. This spicy twist delivers juicy, perfectly seasoned chicken with minimal effort and maximum wow factor.

Ingredients

Ground chicken – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Onion – ½ cup, finely chopped
Celery – ¼ cup, finely chopped
Bell pepper – ¼ cup, finely chopped
Garlic – 2 cloves, minced
Cajun seasoning – 2 tbsp
Ketchup – ¼ cup
Worcestershire sauce – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Combine ground chicken, breadcrumbs, egg, onion, celery, bell pepper, and minced garlic in a large bowl.
3. Add Cajun seasoning, ketchup, and Worcestershire sauce to the mixture.
4. Mix everything together with your hands until just combined—overmixing makes meatloaf tough.
5. Transfer the mixture to a loaf pan and shape it into an even loaf.
6. Bake at 375°F for 45 minutes.
7. Check the internal temperature reaches 165°F using a meat thermometer for perfect doneness.
8. Let the meatloaf rest for 10 minutes before slicing—this keeps it juicy.
9. Slice and serve immediately.

Juicy, spicy, and packed with authentic Cajun flavor, this chicken meatloaf delivers a satisfying texture that’s firm yet tender. The colorful vegetable confetti adds both crunch and sweetness that balances the heat perfectly. Try serving slices on toasted brioche buns with creamy coleslaw for an incredible sandwich experience.

Greek Yogurt and Dill Chicken Meatloaf

Zap your boring dinner routine with this protein-packed twist on classic meatloaf. Greek yogurt keeps it incredibly moist while fresh dill brings bright, herby flavor that cuts through the richness. Get ready for a weeknight winner that’s anything but basic.

Ingredients

Ground chicken – 1 lb
Plain Greek yogurt – ½ cup
Fresh dill – ¼ cup chopped
Breadcrumbs – ½ cup
Egg – 1 large
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a standard loaf pan with parchment paper.
3. Combine ground chicken, Greek yogurt, chopped dill, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper in a large bowl.
4. Mix everything together using your hands until just combined—don’t overmix or the meatloaf will become tough.
5. Transfer the mixture to your prepared loaf pan.
6. Press the mixture firmly into the pan to eliminate air pockets.
7. Bake at 375°F for 45 minutes.
8. Check the internal temperature with a meat thermometer—it should read 165°F in the center.
9. Let the meatloaf rest in the pan for 10 minutes before slicing.
10. Use the parchment paper to lift the meatloaf out of the pan for easy slicing.

Heavenly moist with a tender crumb, this meatloaf delivers bright herbaceous notes from the dill against the creamy tang of yogurt. Slice it thick for dinner plates or thin for sandwich stacks—either way, it’s a flavor upgrade that defies expectations.

Maple Glazed Chicken Meatloaf with Pecans

Whip up this sweet-savory masterpiece that’ll have everyone begging for seconds. Transform basic ground chicken into a sticky, nutty delight that’s perfect for weeknights but fancy enough for company. Get ready to level up your comfort food game.

Ingredients

Ground chicken – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1 large
Yellow onion – ½ cup finely chopped
Garlic powder – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Maple syrup – ¼ cup
Soy sauce – 2 tbsp
Chopped pecans – ⅓ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine ground chicken, panko breadcrumbs, egg, chopped onion, garlic powder, salt, and black pepper in a large bowl.
3. Mix everything with your hands until just combined—overmixing makes meatloaf tough.
4. Shape the mixture into a 9×5-inch loaf on the prepared baking sheet.
5. Bake at 375°F for 30 minutes.
6. Whisk together maple syrup and soy sauce in a small bowl while the meatloaf bakes.
7. Remove the meatloaf from the oven after 30 minutes and brush half the maple glaze evenly over the top.
8. Sprinkle chopped pecans over the glazed surface, pressing gently so they adhere.
9. Brush the remaining glaze over the pecans for maximum stickiness.
10. Return to the oven and bake for another 15-20 minutes until the internal temperature reaches 165°F.
11. Let the meatloaf rest for 5-7 minutes before slicing—this keeps it moist.
12. Slice and serve immediately.

Zesty maple glaze caramelizes into a crackly shell while pecans add buttery crunch. The chicken stays incredibly moist with subtle savory notes from the soy sauce. Try slicing thick pieces and serving over mashed sweet potatoes for the ultimate sweet-savory combo.

Summary

Versatile chicken meatloaf recipes await in this collection, perfect for busy weeknights, cozy dinners, or special gatherings. We hope you find inspiration to try these delicious dishes—don’t forget to share your favorites in the comments and pin this article on Pinterest for easy access. Happy cooking!