1. Preheat oven to 350F.
2. Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. Make sure not to overmix.
3. Whisk together all the ingredients for the glaze in a medium-sized bowl. Set aside.
4. Line a baking sheet with parchment paper. Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
5. 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.
6. Slice and serve with the remaining glaze.
Lovemybee on
Thank you for the recipe! My husband can no longer eat red meat, so I’m always looking for alternatives.
3 Comments
FOR THE MEATLOAF:
* 1 lb. Ground Chicken
* 2 Eggs
* ½ cup Heavy Cream
* 2 tbsp. Tomato Paste
* 1 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
TANGY GLAZE:
* ¾ cup Ketchup
* 2 tbsp. Brown Sugar
* 1 tbsp. Worcestershire
* 1 tbsp. Dijon Mustard
* 1 tsp. Garlic Powder
DIRECTIONS:
1. Preheat oven to 350F.
2. Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. Make sure not to overmix.
3. Whisk together all the ingredients for the glaze in a medium-sized bowl. Set aside.
4. Line a baking sheet with parchment paper. Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
5. 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.
6. Slice and serve with the remaining glaze.
Thank you for the recipe! My husband can no longer eat red meat, so I’m always looking for alternatives.
Looks good, never had a chicken meatloaf