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Ground Chicken Meatloaf with Chipotle Glaze
This ground chicken meatloaf (aka easy ground chicken loaf) is loaded with extra-sharp cheddar, jalapeño, cilantro, and a sweet and smoky chipotle glaze. It bakes up fast and finishes with a quick baste for a caramelized glaze, perfect for a weeknight dinner.
Who says meatloaf has to be boring? This quick and easy Ground Chicken Meatloaf is perfect for shaking things up from ordinary meatloaf, with a moist and flavorful ground chicken loaf that's got fresh herbs, jalapeno, and spices mixed in, and a 3 ingredient smoky-sweet and tangy glaze that takes this comfort food to the next level.
Made with a pound of lean ground chicken mixed with sharp cheddar for flavor and moisture, this tasty meatloaf is ready in just about 30 minutes, and the whole family will love it!
I’m a recipe developer and home cook who tests weeknight dinners for maximum flavor and reliable cook times, and this one’s been on repeat in my kitchen for years!
This meatloaf is ideal for busy weeknights, as it requires very minimal prep, and simple ingredients. To make the meatloaf, you will need:
A pound of ground chicken. You can make this recipe with lean ground chicken breast, or a 50/50 mix. Ground turkey also works beautifully!
Extra sharp cheddar. Adding shredded cheddar to the meatloaf blend not only gives it great flavor and texture, but it helps keep the ground chicken loaf moist. I highly recommend shredding your own, but if you're short on time, the bagged stuff is ok.
Panko breadcrumbs and and egg. These help keep the loaf moist as well, and bind everything together.
Jalapeño, shallot, and freshcilantro. These additions give a bright flavor and freshness to the ground chicken meatloaf, as well as a touch of heat. I remove the seeds from the jalapeno, but of you want more kick, leave some in!
"I just loved the sweet and smoky flavor of this meatloaf! Including cheddar in the mix kept the loaf moist. This recipe really does come together quickly, and the glaze really elevates this dish. I will for sure be adding this to my rotation." -Jacqueline ⭐️⭐️⭐️⭐️⭐️
How to Make Ground Chicken Meatloaf (and Chipotle Cheddar Glaze)
Below is a step-by-step visual guide to making a perfectly moist and delicious Ground Chicken Meatloaf with Chipotle Glaze, every time.
add ground chicken, shredded cheddar, panko breadcrumbs, diced jalapeno, shallots, cilantro, spices, Worcestershire sauce and egg to a large bowl. combine ground chicken mixture with your hands, until just combined- being careful not to over-mix, which can result in a tough meatloaf.grease your casserole dish, or spray with cooking spray, and form the meat mixture into a meatloaf with your hands into a uniform loaf, leaving a 1-2" gap around the sides.whisk together the chipotle sauce, apple cider vinegar, and honey to make the glaze. pour the glaze over the meatloaf, and use a basting brush to evenly coat the loaf with the excess from the sides of the pan so it's well coated. bake in a preheated oven for 25-30 minutes, then remove from the oven and baste top of the meatloaf with the excess glaze. Return to the oven for 5-10 minutes more to caramelize the glaze, then allow to rest 10 minutes prior to slicing to let the juices redistribute.
Moisture + texture
Lean ground chicken can dry out fast. Using panko breadcrumbs helps hold moisture, and a gentle mix with your hands keeps the loaf tender. Avoid over-mixing the meat, which can result in a tougher meatloaf. You want to mix gently until the mixture is just combined.
Stop mixing as soon as everything is combined, and be sure to rest the ground chicken loaf for 10 minutes before slicing so juices redistribute.
Basting the Meatloaf
You'll start the meatloaf with a base of glaze, then remove it when it's close to finished and give it one more coating, using the excess thickened glaze from the sides of the pan to give it another layer of flavor, and a caramelized finish. I like to use a silicone brush to make easy work of this.
Variations and Substitutions
Milder
Swap the jalapeno for 1 tablespoon diced bell pepper.
More Spice
For more kick, keep the seeds in from the jalapeno, and add in some finely chopped adobo chilis from the can to the glaze.
Swap the extra sharp cheddar for pepper jack for extra kick, or try mild cheddar or gouda.You could also do a 50/50 mix of parmesan cheese and mozzarella.
3tablespoonAdobo sauce from canned chilis in Adobo (7 oz can)*
4tablespoonhoney
1tablespoonapple cider vinegar
Instructions
Preheat your oven to 350 degrees. 2. Spray a baking dish liberally with cooking spray. 3. Add all meatloaf ingredients to a large bowl and combine with your hands until well incorporated, being careful not to over mix. 4. Transfer meatloaf mixture to greased pan and form into a loaf with your hands. You want a long, uniform loaf that leaves about a 1” gap on both long ends of the pan. 5. Add Chipotle glaze ingredients to a small bowl and whisk to combine. Pour evenly over meatloaf and brush to coat. There will be a lot of excess glaze in the pan- this will thicken and be used for basting later. 6. Bake the meatloaf at 350 for 30 minutes, remove from oven and brush with runoff glaze in the pan for a thick and caramelized glaze. 7. Return to oven for an additional 5-10 minutes, until internal temperature reaches 165. 8. Allow to rest 5-10 minutes before slicing and serving.
Notes
Reserve leftover chipotles in adobo for another use. I like to freeze mine in a freezer-safe bag and use as needed. This recipe was adapted from it's original version to include more glaze.
simple black beans or a Mexican inspired corn salad would go great and bring out the flavors in the ground chicken loaf!
Leftovers
Use leftovers the next day to make a great sandwich on toasted bread with pickled red onions and chipotle sauce!
Storage and Reheating
Refrigerator. To store leftover chicken meatloaf, cool to room temperature, and store in an airtight container for up to 4 days. To reheat, warm through for 15 minutes ina. 350 degree oven, or microwave.
Freezing. To freeze, store in an airtight freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ (Frequently Asked Questions)
How do I keep ground chicken meatloaf from drying out?
To keep the chicken meatloaf from drying out, be sure to make sure the loaf ingredients are well incorporated, but not over mixed. The loaf should just coem together, then be gently formed into a loaf shape and baked.
Can I use a sheet pan?
While you could use a lipped sheet pan, I find cleanup and glazing is significantly easier using a baking dish with high walls and less space, so it pools and doesn't dry out while baking.
How do I know the ground chicken loaf is done?
To ensure your chicken meatloaf is fully cooked, insert an instant read meat thermometer into the center. When the loaf reached 165 degrees f, it's done!
Can this recipe be made ahead?
Yes! You can mix and form the meatloaf up to a day ahead! Add the glaze right before baking.
I just loved the sweet and smoky flavor of this meatloaf! Including cheddar in the mix kept the loaf moist. This recipe really does come together quickly, and the glaze really elevates this dish. I will for sure be adding this to my rotation.
This was PHENOMENAL! I had to make a few substitutions because the store was out of ingredients. I had to used ground turkey instead of ground chicken, half an onion instead of a shallot and some squeeze tube cilantro instead of fresh cilantro. But it was amazing and will be going in our rotation, thank you! I served it with mac & cheese and a bourbon honey mustard salad kit.
So happy to hear this, Tiffany! Sounds like an amazing dinner! Grocery stores can be a real disappointment sometimes, but glad you made it work with your great substitutes!
So good and so easy! Just a bit of heat, very flavorful with most of the ingredients I always have on hand. Mine took about 10 minutes longer, guessing I made my loaf a bit fatter.
Jacqueline S. says
I just loved the sweet and smoky flavor of this meatloaf! Including cheddar in the mix kept the loaf moist. This recipe really does come together quickly, and the glaze really elevates this dish. I will for sure be adding this to my rotation.
Sharon Farnell says
Thanks, Jacqueline! So happy you enjoyed it 🙂
Tiffany says
This was PHENOMENAL! I had to make a few substitutions because the store was out of ingredients. I had to used ground turkey instead of ground chicken, half an onion instead of a shallot and some squeeze tube cilantro instead of fresh cilantro. But it was amazing and will be going in our rotation, thank you! I served it with mac & cheese and a bourbon honey mustard salad kit.
Sharon says
So happy to hear this, Tiffany! Sounds like an amazing dinner! Grocery stores can be a real disappointment sometimes, but glad you made it work with your great substitutes!
Katelin Burge says
Omg this was amazing!!!
Sharon says
So happy to hear you enjoyed the recipe, Katelin!
Angie says
So good and so easy! Just a bit of heat, very flavorful with most of the ingredients I always have on hand. Mine took about 10 minutes longer, guessing I made my loaf a bit fatter.
Sharon says
So happy to hear you loved the recipe, Angie! thanks for sharing 🙂