Grandma June's Home Style Chicken Meatloaf from @sliceofjess

Yield 8

Author Slice of Jess - Changing the Way You Eat, One Slice at a Time

Prep time

10 Min

Cook time

1 Hour

Total time

1 H & 10 M

Grandma June's Home Style Chicken Meatloaf

When it comes to comfort food, Jess remembers her Grandma's Chicken Meatloaf fondly as a family favorite - easy to make, tastes delicious, and is filled with precious memories. That's the best kind of comfort food!

Ingredients

Chicken Meatloaf

1 lb. Springer Mountain Farms Ground Chicken
2 eggs
½ cup heavy cream
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
½ yellow onion, chopped
3 garlic cloves, minced
¾ cup panko breadcrumbs
½ cup grated parmesan
¼ cup chopped Italian parsley
1 teaspoon salt
¼ teaspoon black pepper

Tangy Glaze

¾ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire
1 tablespoon Dijon mustard
1 teaspoon garlic powder

Instructions

Preheat oven to 350°F.
Crumble the chicken in a large bowl and mix with the remaining meatloaf ingredients. (Make sure not to overmix.)
Whisk together all the ingredients for the glaze in a medium-sized bowl & set aside.
Line a baking sheet with parchment paper.
Press the meatloaf mixture into a loaf in the middle of the lined baking sheet.
Spoon 3 - 4 tablespoons of the glaze on top of the loaf and spread evenly.
Place the loaf into the oven and bake uncovered for 60 - 70 minutes, or until the internal temperature reaches 165°F.
Slice and serve with the remaining glaze.

Notes

Recipe Notes from Jess:

My husband loves the extra glaze that this recipe creates. We are saucy people, so we use it as a dipping sauce for the meatloaf, or smear it on toasted baguette and make sandwiches. Refrigerate any leftovers.
I repeat, the heavy cream is mandatory here. It makes the ground chicken moist and savory; skipping this ingredient will result in a dry meatloaf.
Store any leftovers of the meatloaf in an airtight container, refrigerated, and consume within 2 days.