Description
This Healthy Ground Chicken Meatloaf is a nutritious and flavorful take on a classic comfort food. Made with lean ground chicken, whole wheat breadcrumbs, and reduced sugar ketchup, it balances taste with healthy ingredients. Flavorful sautéed onions and garlic, Italian seasoning, and a perfect bake in the oven create a moist and satisfying meal ideal for family dinners.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground chicken
- 1 cup whole wheat breadcrumbs
- 2 large eggs
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup ketchup (reduced sugar)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant, then remove from heat.
- Mix 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 until just combined to avoid a dense meatloaf.
- Shape the Loaf: Form the meat mixture into a loaf shape and place it into a greased loaf pan or onto a baking sheet lined with parchment paper for easier cleanup.
- Add Topping: Spread the reduced sugar ketchup evenly over the top of the shaped meatloaf. This adds moisture and a subtle tangy sweetness during baking.
- Bake: Place the meatloaf in the preheated oven and bake for 50 to 60 minutes, or until the internal temperature reaches 165°F (74°C) indicating it is fully cooked.
- Rest and Serve: Remove the meatloaf from the oven and allow it to cool slightly for 10 minutes before slicing. This helps it hold together for clean slices.
Notes
- Use lean ground chicken to keep the meatloaf low in fat.
- Whole wheat breadcrumbs add fiber and a healthier twist compared to regular breadcrumbs.
- Make sure not to overmix the meat mixture to keep the texture tender.
- If preferred, substitute ketchup with tomato paste mixed with a little honey or maple syrup for a different flavor.
- Check doneness with a meat thermometer to ensure food safety.
- Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
