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Grandma June's Home Style Chicken Meatloaf
Yield: 8
Jess Bentley
@SliceofJess
00:10
PREP
01:00
COOK
01:10
Total Time
Ingredients & Directions
Directions
Chicken Meatloaf
1 lb
2
eggs
½ cup
heavy cream
2 tablespoons
tomato paste
2 tablespoons
Worcestershire sauce
½
yellow onion, chopped
3
garlic cloves, minced
¾ cup
panko breadcrumbs
½ cup
grated parmesan
¼ cup
chopped Italian parsley
1 teaspoon
salt
¼ teaspoon
black pepper
- Preheat oven to 350°F.
- Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. (Make sure not to overmix.)
- Whisk together all the ingredients for the glaze in a medium-sized bowl & set aside.
- Line a baking sheet with parchment paper.
- Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
- 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 165°F.
- Slice and serve with the remaining glaze.
NOTES
Recipe Notes from Jess:
- My husband loves the extra glaze that this recipe creates. We are saucy people, so we use it as a dipping sauce for the meatloaf, or smear it on toasted baguette and make sandwiches. Refrigerate any leftovers.
- I repeat, the heavy cream is mandatory here. It makes the ground chicken moist and savory; skipping this ingredient will result in a dry meatloaf.
- Store any leftovers of the meatloaf in an airtight container, refrigerated, and consume within 2 days.
Tangy Glaze
¾ cup
ketchup
2 tablespoons
brown sugar
1 tablespoon
Worcestershire
1 tablespoon
Dijon mustard
1 teaspoon
garlic powder
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grandma June's Home Style Chicken Meatloaf
Jess Bentley
@SliceofJess
Yield: 8
00:10
PREP
01:00
COOK
01:10 Total Time
Ingredients
Directions
Chicken Meatloaf
1 lb
2
eggs
½ cup
heavy cream
2 tablespoons
tomato paste
2 tablespoons
Worcestershire sauce
½
yellow onion, chopped
3
garlic cloves, minced
¾ cup
panko breadcrumbs
½ cup
grated parmesan
¼ cup
chopped Italian parsley
1 teaspoon
salt
¼ teaspoon
black pepper
- Preheat oven to 350°F.
- Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. (Make sure not to overmix.)
- Whisk together all the ingredients for the glaze in a medium-sized bowl & set aside.
- Line a baking sheet with parchment paper.
- Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
- 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 165°F.
- Slice and serve with the remaining glaze.
NOTES
Recipe Notes from Jess:
- My husband loves the extra glaze that this recipe creates. We are saucy people, so we use it as a dipping sauce for the meatloaf, or smear it on toasted baguette and make sandwiches. Refrigerate any leftovers.
- I repeat, the heavy cream is mandatory here. It makes the ground chicken moist and savory; skipping this ingredient will result in a dry meatloaf.
- Store any leftovers of the meatloaf in an airtight container, refrigerated, and consume within 2 days.
Tangy Glaze
¾ cup
ketchup
2 tablespoons
brown sugar
1 tablespoon
Worcestershire
1 tablespoon
Dijon mustard
1 teaspoon
garlic powder
