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<\/p>\nMeatloaf is one of those dinners I turn to when I\u2019m craving something cozy but uncomplicated. This chicken meatloaf keeps all the comfort of the classic, just in a lighter and more weeknight-friendly way.\u00a0I love how the finely grated carrot and onion melt right into the loaf, adding natural sweetness and keeping everything moist, while the cottage cheese brings a little creaminess and a serious protein boost without weighing it down. The tangy tomato glaze on top really ties it all together for that nostalgic meatloaf vibe with every delicious bite.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nEasy chicken meatloaf Recipe <\/h2>\n This chicken meatloaf recipe keeps things budget-friendly and a bit healthier than its beefy OG sister, without sacrificing flavor one bit. It\u2019s perfect to pair with any of my favorite sides, and is great for meal prep when I know I\u2019ve got a busy week coming up. It\u2019s the kind of weeknight dinner that tastes just as good reheated the next day, especially when tucked into a sandwich with an extra swipe of glaze. Save this one for a night when you want comfort that works just as hard the next day! <\/p>\n
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<\/p>\nChicken Meatloaf<\/h2>\n <\/span>Cost <\/span>$6.52 Recipe \/ $1.09 Serving <\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis chicken meatloaf is perfect for a cozy, comforting dinner without a lot of fuss. It has all the familiar flavors of classic meatloaf, but in a lighter, weeknight-friendly form.<\/span><\/p>\n<\/p><\/div>\n\n
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Meatloaf<\/h4>\n\n\u25a2 <\/span><\/label><\/span>1<\/span> lb.<\/span> <\/span> ground chicken<\/span> ($3.72)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> panko breadcrumbs<\/span> (75g, $0.47)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> <\/span> small onion<\/span> (very finely minced, (\u00bd cup, 60g), $0.33)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> carrot<\/span> (grated, (\u00bc cup, 40g), $0.09)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> parsley<\/span> (chopped, $0.11)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> large<\/span> <\/span> egg<\/span> ($0.17)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> cup<\/span> <\/span> small-curd cottage cheese<\/span> (215g, $0.91)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> ketchup<\/span> (30g, $0.07)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> Dijon mustard<\/span> (15g, $0.07)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> Tbsp<\/span> <\/span> Worcestershire sauce<\/span> (0.5 oz., $0.06)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> garlic powder<\/span> ($0.03)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> paprika<\/span> ($0.03)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> salt<\/span> ($0.08)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> black pepper<\/span> ($0.08)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prep your ingredients, and preheat your oven to 375\u00b0F. Line a baking sheet with parchment paper.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add all the meatloaf ingredients. Gently mix until just combined.*<\/span><\/p>\n<\/li>\n\nTransfer the mixture to the prepared baking sheet and shape into an 8 x 5 inch loaf.**<\/span><\/p>\n<\/li>\n\nIn a small bowl, stir together all the glaze ingredients. Brush half of the glaze evenly over the top of the meatloaf.<\/span><\/p>\n<\/li>\n\nBake for 40 minutes, then remove from the oven and brush with the remaining glaze.<\/p>\n<\/li>\n
\nReturn to the oven and bake for 10\u201315 minutes more, or until the internal temperature reaches 165\u00b0F in the center.<\/p>\n<\/li>\n
\nLet rest for 10 minutes before slicing. Serve warm and enjoy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*<\/b>The mixture will be softer than a traditional beef meatloaf<\/strong> due to the ground chicken and cottage cheese, but it should still hold together<\/strong>.<\/span>**If you\u2019re cooking for a smaller crowd<\/strong>, you can shape the mixture into two smaller loaves<\/strong>. Bake one and freeze the other (either baked or unbaked) for later. Wrapped tightly, it will keep well in the freezer for up to 3 months.<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>slice<\/span><\/span>Calories: <\/span>232<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>20<\/span>g<\/span><\/span>Fat: <\/span>9<\/span>g<\/span><\/span>Sodium: <\/span>850<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> Read our fullhow to make chicken meatloaf STEP-BY-STEP photos<\/h2>\nGather the ingredients and prepare a baking sheet<\/strong>: Gather all your ingredients and preheat the oven to 375\u00b0F. Lineine a baking sheet with parchment paper.<\/p>\n
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