Description
This Healthy Ground Chicken Meatloaf is a nutritious and flavorful twist on a classic comfort food. Made with lean ground chicken, whole wheat breadcrumbs, and plenty of savory seasonings, this meatloaf is both hearty and lower in fat. Topped with a tangy reduced-sugar ketchup glaze and baked to perfection, it’s a perfect family-friendly dinner option packed with protein and wholesome ingredients.
Ingredients
Scale
Meatloaf Ingredients
- 1 lb lean ground chicken
- 1 cup whole wheat breadcrumbs
- 2 large eggs
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and pepper to taste
Topping
- 1/4 cup ketchup (reduced sugar)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf evenly.
- Sauté Onions and Garlic: In a skillet over medium heat, add a little olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to release the aroma and soften the garlic without burning it.
- Combine Ingredients: In a large mixing bowl, combine the lean ground chicken, sautéed onions and garlic, whole wheat breadcrumbs, eggs, Italian seasoning, salt, and pepper. Mix gently with your hands or a spoon just until combined, avoiding overmixing to keep the meatloaf tender.
- Form the Meatloaf: Shape the mixture into a loaf shape and place it in a greased loaf pan or on a baking sheet lined with parchment paper for easy cleanup.
- Add Ketchup Glaze: Spread the reduced-sugar ketchup evenly over the top of the meatloaf to add moisture and a tangy-sweet flavor.
- Bake: Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the meat is fully cooked.
- Rest and Serve: Allow the meatloaf to cool slightly for about 10 minutes after baking before slicing. This helps retain moisture and makes for neater slices.
Notes
- Using lean ground chicken helps keep the meatloaf low in fat while still providing plenty of protein.
- Sautéing the onions and garlic before mixing intensifies their flavor and prevents a raw taste.
- Whole wheat breadcrumbs add fiber and a nuttier flavor compared to regular breadcrumbs.
- The reduced-sugar ketchup reduces added sugars without sacrificing glaze flavor.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature for poultry.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
