Pioneer Woman Ground Chicken Meatloaf Recipe
The Pioneer Woman Ground Chicken Meatloaf Recipe is amazing. It is a fresh take on a classic meal.
Ingredients
- 2 lbs ground chicken.
- 1 cup breadcrumbs.
- 2 large eggs.
- 1/2 cup milk.
- 1/2 cup diced onion.
- 2 cloves minced garlic.
- 1/4 cup chopped parsley.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 cup ketchup for glaze.
- 2 tbsp brown sugar for glaze.
- 1 tsp mustard for glaze.
Instructions
Preheat your oven
- Set your oven to 350°F. Let it get nice and hot.
Prep the loaf pan
- Grease your loaf pan well. Use oil or butter. Or use parchment paper for easy lifting.
Mix the wet ingredients
- Whisk eggs and milk in a bowl. This keeps the meatloaf very moist.
Add the aromatics
- Stir in onions, garlic, and parsley. These add so much fresh flavor.
Combine with chicken
- Add the ground chicken and breadcrumbs. Do not overmix the meat.
Season the mix
- Add your salt and pepper now. Mix gently with clean hands.
Form the loaf
- Place the mixture into the pan. Smooth the top with a spoon.
Make the sweet glaze
- Mix ketchup, sugar, and mustard. Stir until it is very smooth.
Top the meatloaf
- Spread half the glaze on top. Save the rest for later.
Bake the meatloaf
- Bake for about 45 minutes. It will start to look golden.
Add more glaze
- Remove and add the remaining glaze. Bake for 15 more minutes.
Check the temperature
- The internal temperature should be 165°F. Use a meat thermometer to check.
Let it rest
- Let it sit for 10 minutes. This keeps the juices inside.
Slice and serve
- Slice it thick and enjoy. Serve with your favorite side dishes.
Notes
- How to make Pioneer Woman Ground Chicken Meatloaf perfectly.
- First, use ground chicken thigh meat.
- It has more fat than breast meat.
- This prevents the loaf from getting dry.
- Second, do not overwork the meat.
- Mixing too much makes it tough.
- Third, soak breadcrumbs in milk first.
- This creates a "panade" for moisture.
- Fourth, use fresh herbs if possible.
- Fresh parsley makes a big difference.
- Fifth, always let the meatloaf rest.
- Slicing too soon makes it fall apart.
- Sixth, check the temp at 50 minutes.
- Every oven cooks a bit differently.
- These tips ensure a perfect meal every time.