Chicken
$1.65per plate
Prep
15 min
Chicken · Ground Chicken
Ground Chicken Meatloaf
Ground chicken meatloaf is the leaner, cheaper take on the Sunday classic, and it feeds four for about $1.71 a plate. Chicken has far less fat than beef, so the trick is more breadcrumb and an egg to hold the loaf together and keep it moist, plus a sweet ketchup glaze that caramelizes on top as it bakes. It comes together in one bowl, bakes hands-off while you make a side, and slices into neat, tender pieces. It is a real chicken meatloaf, not a diet stand-in: the same comfort-food loaf, just made with a cut that costs less and eats a little lighter.
$1.71per plate
Estimated recipe total
$6.83 · serves 4
Cook
50 min
Total
1 hr 10 min
Serves
4
1 How to make it
1
Mix the loaf
Heat the oven to 375 F. In a bowl, combine the ground chicken, breadcrumbs, egg, diced onion, and the Italian herbs, salt, and pepper. Mix with a fork just until it comes together; overmixing makes a dense loaf. The extra breadcrumb matters here, since lean chicken needs more binder than beef to hold its shape and stay moist.
2
Shape and glaze
Pat the mixture into a loaf about 8 by 4 inches on a foil-lined sheet, or press it into a loaf pan. Shaping it free-form on a sheet lets more surface caramelize. Brush the ketchup all over the top and sides so it bakes into a sweet, glossy glaze.
3
Bake to 165 F
Bake 45 to 50 minutes, until the glaze is set and darkened and the center reaches 165 F on an instant-read thermometer. Chicken must hit 165 F, but do not go far past it or the lean loaf dries out, so start checking at 45 minutes.
4
Rest, then slice
Let the meatloaf rest 5 minutes before slicing so the juices settle and the slices hold together instead of crumbling. Cut into thick slices and serve with mashed potatoes, rice, or a simple vegetable.
2 Cheaper ingredient swaps
- Ground turkey for chicken. Ground turkey is just as lean and makes the same moist loaf, swapping in one for one. Keep the breadcrumb and egg so it holds together.
- Brown sugar in the glaze. Stir a spoon of brown sugar into the ketchup for a stickier, more caramelized glaze, or add a splash of worcestershire for a deeper, tangier top.
- Mini meatloaves in a muffin tin. Press the mixture into a muffin tin for individual chicken meatloaves that bake in about 25 minutes, which is handy for portioning and freezing.
- Add grated vegetables. Grate a carrot or a little zucchini into the mix to add moisture and stretch the loaf further. Squeeze zucchini dry first so the loaf does not get soggy.
3 Budget tips
- Ground chicken usually costs less than ground beef, so swapping it into a meatloaf is an easy way to make a comfort-food dinner cheaper without losing the whole idea.
- A cup of breadcrumbs and an egg stretch a pound and a half of chicken into a full loaf that feeds four with leftovers, which is cheaper than buying more meat.
- Meatloaf reheats and freezes beautifully. Bake it once and you have slices for sandwiches and lunches all week, which spreads the cost across several meals.
4 Storage, freezing & reheating
Fridge
Refrigerate sliced meatloaf in an airtight container for up to 4 days. Cold meatloaf makes a great sandwich, and it reheats well with a fresh brush of ketchup on top.
Freezer
Freeze the whole cooked loaf or individual slices for up to 3 months. It also freezes well raw and shaped, ready to glaze and bake straight from thawed.
Reheating
Reheat slices in a 350 F oven for about 10 minutes, covered so they do not dry out, or in the microwave in short bursts. A little extra ketchup or gravy keeps them moist.
5 Nutrition (per serving)
Calories
340
Protein
34g
Fat
13g
Carbs
20g
Estimates per serving of meatloaf alone, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do you keep ground chicken meatloaf from being dry?
Lean chicken dries out faster than beef, so use plenty of breadcrumb and an egg to trap moisture, do not overmix, and pull the loaf the moment it reaches 165 F. The ketchup glaze also seals the top and keeps the loaf from drying out as it bakes.
What temperature and how long do you bake chicken meatloaf?
Bake at 375 F for about 45 to 50 minutes, until the center reaches 165 F on an instant-read thermometer. A free-form loaf on a sheet pan cooks a little faster and caramelizes more than one packed into a loaf pan, so start checking at 45 minutes.
How is ground chicken meatloaf different from beef meatloaf?
It is leaner, lighter, and usually cheaper, but the method is the same. Because chicken has less fat, it needs a bit more breadcrumb to bind and a careful eye on the oven so it does not overcook. The flavor is milder, which lets the glaze and seasoning come through.
How is the price per plate figured?
About $6.83 for a pound and a half of ground chicken, the breadcrumb and egg binder, onion, seasoning, and a ketchup glaze, split across four servings, which comes to roughly $1.71 each. Ground chicken and a store-brand ketchup are what keep it cheap.
Helpful Tools for This Recipe
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- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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