This post may contain affiliate links. Please see our disclosure policy.
Table of contents
Our chicken meatloaf recipe is classic comfort food with a modern twist. It has a subtle barbecue flavor that’s achieved by infusing both the meat and the glaze with some of the ingredients in our favorite homemade barbecue sauce. In addition, the tender texture of the ground chicken creates a dish that’s light, satisfying, and a great alternative to standard meatloaf recipes.
Notes From the MGC Kitchen
We’ve long been fans of ground chicken and ground turkey and, over the years, have come to prefer them to ground beef for their mild flavor and tender, juicy texture. Both can serve as a neutral base for recipes that use ground meat and rely on a specific blend of seasonings to give the dish a unique flavor profile (think meatballs and burgers too).
Featured Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- GROUND CHICKEN: We like ground chicken for its delicate, tender texture and mild flavor, which pairs well with the barbecue-style ingredients in this recipe without overpowering them. You can substitute ground turkey if you prefer, but just avoid ground breast meat as it has far too little fat to make a moist meatloaf.
- TOMATO PASTE: A small amount of tomato paste helps to bind the meatloaf in addition to providing a base for our other barbecue flavors. We always keep a tube of it on hand for recipes that call for a small amount. Cento and Amore are both good brands and easy to find in most supermarkets.
- BROWN SUGAR: Brown sugar provides the sweet element for this meatloaf’s sweet and savory flavor profile. You can use either light or dark brown sugar, but we don’t recommend using granulated sugar because it lacks the molasses flavor of brown sugar.
- DIJON-STYLE MUSTARD: Mustard adds a unique tang to barbecue sauce and does the same for this meatloaf. We like Dijon-style because it has a little kick as well, but you can definitely substitute yellow mustard if you want to.
Overview
How to Make BBQ Chicken Meatloaf
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat the oven and coat a loaf pan with nonstick spray.
MAKE THE GLAZE: Combine ketchup, Worcestershire, and vinegar and set aside. Alternately, you can use homemade barbecue sauce, or your favorite bottled brand.
MAKE THE MEATLOAF MIXTURE: In a large mixing bowl combine the ground chicken, salt, eggs, breadcrumbs, onion, garlic, tomato paste, brown sugar, more Worcestershire, mustard, vinegar, paprika, and pepper.
BAKE THE MEATLOAF: Spoon the meat mixture into the loaf pan, cover it with foil and bake for half an hour. Remove the foil off and bake for another 15 minutes.
GLAZE AND FINISH: Brush the meatloaf with the glaze, and put it back in the oven until the internal temperature reaches 165°F. Let it rest a bit before turning onto a cutting board, slicing and serving.
What to Serve With BBQ Chicken Meatloaf
While most meatloaf recipes are served alongside comfort food dishes like mashed potatoes and mac and cheese, our version, which features BBQ flavors, really pairs well with fresh-flavored sides like corn and tomato salad and coleslaw, both of which can be whipped up while the meatloaf bakes.
Easy BBQ Chicken Meatloaf
Ingredients
- 2 lbs ground chicken, (or turkey)
- 1-1/2 teaspoons kosher salt
- 2 eggs, lightly beaten
- 3/4 cup dry breadcrumbs
- 3/4 cup finely chopped onion
- 1 clove garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1-1/2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon-style mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper
For the glaze:
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire
- 1-1/2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350°F and coat a standard loaf pan with nonstick spray.
- Prepare the glaze by combining the ketchup, Worcestershire sauce, and apple cider vinegar in a small bowl. Set aside until ready to use.
- In a large mixing bowl, combine the ground chicken, salt, eggs, breadcrumbs, onion, garlic, tomato paste, brown sugar, Worcestershire sauce, Dijon mustard, vinegar, smoked paprika, and a few grinds of black pepper until well blended. Spoon the mixture into the prepared loaf pan and smooth the top with a spatula.
- Cover the pan with foil and bake for 30 minutes, then uncover and continue cooking for an additional 15 minutes. Remove the meatloaf from the oven and brush with the glaze. Continue baking for 10 to 15 minutes longer or until a thermometer inserted into the center registers 165°F.
- Let the meatloaf rest for 10 minutes before turning onto a cutting board and slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I use 2 lbs of ground chicken do I double the cooking time?
Hi there. The short answer to your question is no, you don’t need to double the cooking time for 2 pounds of ground chicken. How much longer you need to bake it will depend on how you shape the meatloaf. The recipe for 1 pound of meat calls for 40 to 45 minutes total baking time to reach an internal temperature of 165°F. If you shape your larger meatloaf to approximate the size of a somewhat elongated version of a standard loaf pan, you will probably only need to add 10 or 15 minutes to the overall baking time. I would suggest checking the temperature after 40 minutes and making a judgment from there.
This is such a wonderful recipe!!! Thank you so much for sharing it 🙂 I’ve made meatloaf using this recipe 3 times before, and tonight is the 4th time. I’ve used ground chicken, ground beef, and ground turkey. All turn out great with this recipe! The only things I’ve done differently is to add 1 carrot, grated, and 1 stalk of celery, chopped very finely, to help add additional moisture when I’m using ground chicken or ground turkey. Plus it’s a way to sneak in a bit more veggies, and it doesn’t add any additional cooking time. For the sauce I just add 1 teaspoon of brown sugar to the ingredients to give it a smidge more sweetness. The first time I make a recipe I make it as listed, and did for this one. It was delicious as is, and you really don’t need to make any changes. I’ve just done so to see how they changed things, and my family liked the additions. But it’s always nice to have a great recipe that doesn’t need any adjustments, some do, this isn’t one of them. So if I didn’t have the extra stuff on hand, I could skip it and know it would still be yummy 🙂 Anyway, thanks again for the recipe, we’re so glad to have it as a new and reliable family favorite!
I was afraid this would turn out dry because of the lack of fat in the ground chicken but it was perfect. I added a quarter cup of chopped carrots, capsicum and spring onions for colour.
I have pictures but don’t know how to upload them.
Hi Zeenia,
Those are nice additions, both for color and flavor!