Easy Chicken Meatloaf

Here’s an idea: instead of a chicken sandwich, why not just combine meat and bread in a Frankensteiny way? That’s meatloaf for you.

Chicken Meatloaf

Because this meatloaf uses chicken instead of beef, it’s actually better for you. (So you won’t be ruining any New Year’s diet resolutions.) It’s also a quick and economical way of feeding an entire family.


  • 800g minced chicken
  • 1 onion, minced fine
  • 1 garlic clove, minced fine
  • About 1 tsp fresh thyme leaves, or 1/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg
  • 1 tbsp whole-grain mustard (opt.)
  • 3/4 cup breadcrumbs
  • About 1/4 cup ketchup

Serves 4 to 6.


Step 1: Preheat your oven to 175°C (350°F). Mix all the ingredients except the ketchup in a bowl.

Step 2: On a sheet tray lined with baking paper, mold your meat filling into a loaf about 8 inches length and 4 inches width. Brush (or just use your fingers to dab) ketchup all over the meatloaf.

Step 3: Bake the meatloaf for one hour, or if you own a probe thermometer that allows you to track the temperature of your meat (like this one), cook until the middle of loaf reaches about 80°C (175°F). Once out of the oven, allow the meatloaf to rest for 10 minutes before slicing and serving.


If you want to amp up the healthiness of this meatloaf, you can substitute the breadcrumbs for instant or quick-cooking oatmeal. You can also sneak in more veggies like grated carrots or bell peppers minced finely.


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