Description
This easy chicken meatloaf is a twist on the classic comfort food. Using ground chicken instead of beef, this deliciously hearty meatloaf is tender, flavorful and a favorite dinner option. Gluten-free and dairy-free too.
Ingredients
- 1 1/2 pounds ground chicken
- 1 onion, finely chopped
- 1/2 cup plain gluten-free panko breadcrumbs
- 4 tablespoons grated dairy-free parmesan cheese
- 1 egg
- 5 tablespoons unsweetened almond milk
- 1 tablespoon gluten-free Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- Fresh thyme, for serving
- 3 tablespoons gluten-free barbecue sauce
- 3 tablespoons gluten-free ketchup
- 1 tablespoon brown sugar
Instructions
- Combine Ingredients: Place the ground chicken in a large mixing bowl. Add the chopped onions, egg, dairy-free grated parmesan, gluten-free panko breadcrumbs, gluten-free Worcestershire sauce, unsweetened almond milk, salt, and ground paprika.
- Mix Until Homogeneous: Mix everything together with clean hands or a spatula, kneading lightly until the mixture becomes smooth and uniform. This helps the loaf hold its shape.
- Preheat & Line: Preheat the oven to 380F (190C) and line a 9″x5″ loaf pan with parchment paper or aluminum foil.
- Press Mixture into Pan: Transfer the chicken mixture into the pan, pressing it down firmly so no air pockets remain, and smooth out the top.
- Prepare Glaze: In a small bowl, whisk together the barbecue sauce, ketchup, and brown sugar until you get a glossy, even glaze.
- Brush Glaze Over Meatloaf: Brush about one quarter of the glaze over the top of the chicken mixture, spreading it evenly to coat.
- Bake Until Ready: Place the pan into a preheated oven at 380F (190C) and bake for 40 minutes. The loaf should begin to firm up and release some juices.
- Spread with More Glaze: Carefully remove the loaf from the oven. Take it out of the pan, place on a baking tray, and brush generously with the remaining glaze.
- Bake Some More: Bring the oven temperature up to 400F (200C). Return the meatloaf to the oven and bake for another 10 minutes until the glaze caramelizes and the loaf is fully cooked. Allow it to rest for 5–10 minutes.
- Garnish & Serve: Slice, sprinkle with fresh thyme, and serve warm.
Notes
Ground Chicken: Since this is a recipe for chicken meatloaf, we’re using ground chicken. However, feel free to use ground turkey or ground beef if you prefer.
Onion: I used white onion, but you can also use a yellow onion or red onion instead.
Panko Breadcrumbs: I used plain gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.
Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead.
Egg: The egg is necessary to bind the ingredients together, so make sure to add it in.
Almond Milk: I like using an unsweetened version of my homemade almond milk, however you may use another unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk, etc.).
Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular worcestershire sauce instead.
Paprika: I used ground paprika for seasoning. However, if you are not a big fan of heat, feel free to leave it out instead.
Barbecue Sauce: I used gluten-free barbecue sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular barbecue sauce instead.
Ketchup: I used gluten-free tomato ketchup to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular ketchup instead.
Sugar: I used brown sugar, but you can also use cane sugar or white sugar if you prefer.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
