It’s amazing how simple making your favorite comfort food dish a little bit healthier can be! Replacing the beef in your meatloaf with ground chicken, thereby making Lighter Chicken Meatloaf, is just one example, but goodness is it the tastiest! The chicken is tender and savory and hearty, accented by the tangy mustard and the umami Worcestershire sauce and topped with a rich and sweet ketchup glaze! Whether you’re trying to lose a few pounds or just trying to make a few healthier choices, Lighter Chicken Meatloaf is the way to do it without sacrificing flavor!

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  • 1 1/2 pounds ground chicken
  • 2 large eggs, beaten
  • 1 medium onion, finely chopped
  • 1/2 bell pepper, finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 cup plain breadcrumbs
  • 1 ounce parmesan, grated
  • 1/4 cup country-style Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 cup ketchup, divided
  • 2 tablespoons brown sugar


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Combine the chicken, the eggs, the onion, the bell pepper, the parsley, the breadcrumbs, the parmesan, the mustard, the Worcestershire sauce, the oregano, and the 1/4 cup of the ketchup in a bowl until it is just combined. Be careful not to overmix.

Step 3 –Transfer the meat mixture to an 8 1/2×4 1/2-inch nonstick loaf pan.

Step 4 –Whisk the remaining ketchup and the brown sugar together in a bowl.

Step 5 –Brush the glaze on top of the meatloaf.

Step 6 –Bake the meatloaf for 15 minutes.

Step 7 –Reduce the oven temperature to 350 degrees F and continue baking the meatloaf until it registers 160 degrees F internally when tested with a meat thermometer, about 35-40 minutes.

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Step 8 –Let the meatloaf rest for 15 minutes.

Step 9 –Serve.