Meatloaf is one of those dinners I turn to when I’m craving something cozy but uncomplicated. This chicken meatloaf keeps all the comfort of the classic, just in a lighter and more weeknight-friendly way. I love how the finely grated carrot and onion melt right into the loaf, adding natural sweetness and keeping everything moist, while the cottage cheese brings a little creaminess and a serious protein boost without weighing it down. The tangy tomato glaze on top really ties it all together for that nostalgic meatloaf vibe with every delicious bite.
This chicken meatloaf recipe keeps things budget-friendly and a bit healthier than its beefy OG sister, without sacrificing flavor one bit. It’s perfect to pair with any of my favorite sides, and is great for meal prep when I know I’ve got a busy week coming up. It’s the kind of weeknight dinner that tastes just as good reheated the next day, especially when tucked into a sandwich with an extra swipe of glaze. Save this one for a night when you want comfort that works just as hard the next day!
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Gather the ingredients and prepare a baking sheet: Gather all your ingredients and preheat the oven to 375°F. Lineine a baking sheet with parchment paper.
Make the meatloaf: Combine 1 lb. ground chicken, 1 cup panko breadcrumbs, ½ small onion, ¼ cup grated carrot, 1 Tbsp chopped parsley, 1 large egg, 1 cup small-curd cottage cheese, 2 Tbsp ketchup, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a large bowl and mix gently until just combined.
Transfer to baking sheet: Transfer the meatloaf mixture to the prepared baking sheet and shape it into an 8 x 5 inch loaf.
Make the glaze: Stir together ¼ cup ketchup, 1 Tbsp brown sugar, 1 tsp Worcestershire, and 1 tsp apple cider vinegar. Using a pastry brush, brush half of the glaze over the top of the meatloaf.
Bake: Bake the meatloaf for 40 minutes, then remove it from the oven and brush it with the remaining glaze.
Return: Return the meatloaf to the oven and bake for another 10–15 minutes, or until the internal temperature reaches 165°F in the thickest part of the loaf.
Rest and serve: Let the meatloaf rest for 10 minutes before slicing it. Serve warm and enjoy.
I love serving this chicken meatloaf with Instant Pot mashed potatoes, over a bowl of buttery noodles, or white rice to soak up the tasty glaze. To add color to my plate and get my daily dose of veggies, I’ll prepare a side of southern slow cooker green beans, a sheet of roasted veggies, or a simple Caesar salad. I love eating the leftovers, either cold or warmed for next-day sandwiches on toasted homemade soda bread, finished with extra ketchup or Dijon.
Store cooled meatloaf in an airtight container for up to 4 days. Warm slices in the microwave or cover with foil and reheat in a 325°F oven until heated through.
To freeze unbaked, shape into a loaf, wrap well, and freeze for up to 3 months. Thaw overnight before baking as directed.
To freeze baked, wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
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