Can chicken meatloaf be pink inside?

Ground chicken should always reach an internal temperature of 165°F. Slight color variation can happen from seasonings or lighting, but always rely on a meat thermometer for safety.

What keeps chicken meatloaf from falling apart?

Eggs, oats, and breadcrumbs all help bind the mixture together. Letting the meatloaf rest after baking also helps it hold its shape when slicing.

Can I make chicken meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture and shape the loaf up to 24 hours ahead. Keep it covered in the refrigerator until ready to bake.

Why is my chicken meatloaf dry?

Overmixing and overbaking are the biggest causes of dry meatloaf. Use a thermometer and stop cooking once the center reaches 165°F.

Chicken Meatloaf Recipe

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Chicken Meatloaf Recipe

Recipe by meat and melt

This chicken meatloaf recipe is juicy, tender, and packed with cozy comfort-food flavor. Made with ground chicken, parmesan, oats, and a sweet barbecue glaze, it’s an easy family dinner perfect for busy weeknights and delicious leftovers.

Total Time1 hour 10 minutes
Yield8 servings 1x

Ingredients

Scale

2 pounds ground chicken
1/2 cup yellow onion, finely chopped
1/2 cup quick cooking oats
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
2 eggs
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup ketchup
1/3 cup barbecue sauce
2 tablespoons brown sugar

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, onion, oats, breadcrumbs, parmesan cheese, eggs, ketchup, Worcestershire sauce, parsley, oregano, garlic powder, salt, and black pepper.
Gently mix until just combined. Do not overmix.
Shape the mixture into a loaf on the prepared baking sheet.
In a small bowl, whisk together the ketchup, barbecue sauce, and brown sugar.
Spread the glaze evenly over the top and sides of the meatloaf.
Bake for 55 to 60 minutes or until the internal temperature reaches 165°F.
Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Using regular ground chicken instead of extra lean helps keep the meatloaf juicy.
Quick oats blend into the mixture better than old-fashioned oats.
Letting the meatloaf rest before slicing helps lock in moisture.
Leftovers make delicious meatloaf sandwiches the next day.
Serve with mashed potatoes, roasted vegetables, or mac and cheese.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 10g
Sodium: 720mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g
Cholesterol: 115mg

Find it online: https://meatandmelt.com/chicken-meatloaf-recipe/