Chicken Meatloaf Recipe

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

2 pounds ground chicken

1 cup crushed buttery round crackers

2/3 cup heavy cream

1/4 cup ketchup

1/2 cup finely diced yellow onion

1 large egg (I use more eggs like around 2 look at notes)

1 teaspoon flaky poultry seasoning or Italian seasoning

2 teaspoons salt

1/4 teaspoon ground black pepper

3/4 cup ketchup

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

Instructions

Preheat oven to 350°F. Grease a loaf pan or shape into a loaf on a baking sheet.

In a large bowl, combine ground chicken, crushed crackers, milk, ketchup, diced onion, egg, salt, and black pepper. Mix until well combined.

Transfer the mixture into the prepared loaf pan or shape into a loaf.

Bake 45 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.

Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 15-20 minutes or until the internal temperature reaches 165°F.

Rest for about 10 minutes before slicing. Serve warm with extra ketchup on the side.

Notes

Yes, you can use extra eggs in a 4-pound turkey meatloaf to improve binding and create a more tender, moist texture, especially if your turkey is lean, though using too many can make it overly soft or crumbly. A good starting point is to use one egg per pound of meat, so for 4 pounds, use 4 eggs, but you can go up to 5 or even 6 if you prefer a very tender result, as lean turkey needs more help to bind than fattier meats

Nutrition

• Calories: 356 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 143 mg
• Sodium: 1033 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 15 g
• Protéines: 23 g