Why You’ll Love This this Hearty Homestyle Chicken Meatloaf
This chicken meatloaf brings all the comfort of traditional meatloaf but swaps in ground chicken for a lighter twist that still delivers on that snug, stick-to-your-ribs satisfaction.
The genius move here is using a whole box of stuffing mix, which acts as your breadcrumb base while adding those perfect savory herb flavors that make every bite taste like Sunday dinner at grandma’s house.
Plus, with just seven ingredients and one simple mixing step, this is the kind of recipe that saves your sanity on busy weeknights when you want something homemade but don’t have the energy to fuss around in the kitchen for hours.
Ingredients List
You’ll need just seven simple ingredients to make this comforting chicken meatloaf that tastes way more complicated than it actually is.
- 2 lbs ground chicken
- 1 (6 ounce) box Stove Top stuffing mix (any flavour)
- 1/2 cup parmesan cheese
- 2 cups diced onions
- 2 eggs
- 1 tablespoon ketchup
- 2 tablespoons barbecue sauce
A Few Things Worth Mentioning About These Ingredients:
- Ground chicken is naturally leaner than beef, so you’re getting plenty of protein without all the saturated fat that usually comes with traditional meatloaf
- The stuffing mix does contain some sodium, but it’s replacing breadcrumbs and seasoning, so you’re not really adding extra salt to your diet
- Two whole cups of onions might seem like a lot, but they add fiber, vitamins, and that sweet caramelized flavor that makes this meatloaf actually taste like something instead of bland chicken mush
Step by Step Directions
Making this chicken meatloaf is straightforward – just mix everything together and bake until done.
- Preheat your oven to 350°F
- Mix all ingredients together in a large bowl until well combined
- Pour the mixture into a large loaf pan and shape as needed
- Bake for 1 hour in the preheated oven
- Let the meatloaf stand for 15 minutes before slicing and serving
For best results, consider using an enameled cast iron dutch oven instead of a traditional loaf pan for even heat distribution and superior browning.
Substitutions and Variations
• Make it spicy – Add some hot sauce, diced jalapeños, or red pepper flakes.
Start small though, because there’s no going back once you’ve mixed it all together.
• Go gluten-free – Use gluten-free stuffing mix or substitute with crushed crackers or breadcrumbs.
The texture might be slightly different, but it’ll still taste great.
Additional Things to Serve With This Dish
This hearty meatloaf pairs beautifully with so many classic comfort foods that you’ll have trouble choosing just one.
- Mashed potatoes – The creamy, buttery goodness is basically required by law when serving meatloaf. I’m pretty sure it’s in the Constitution somewhere, though I could be wrong about that.
- Green beans – Whether you go fresh and crisp or that classic green bean casserole with the crispy onions on top, they add the perfect pop of color and crunch to balance out all that savory meat.
- Roasted vegetables – Carrots, Brussels sprouts, or broccoli all work wonderfully. Toss them with a little olive oil and seasoning, then let the oven do its magic while your meatloaf bakes.
- Mac and cheese – Because sometimes you just need carbs on top of more carbs, and honestly, who’s going to judge you for that choice.
- Simple salad – A light vinaigrette-dressed salad cuts through all that richness nicely. Think mixed greens with cherry tomatoes and cucumber, nothing too fancy.
- Cornbread – Warm, slightly sweet cornbread makes everything feel like a proper Southern comfort meal, even if you’re eating it in your pajamas on a Tuesday night.
Cooking Tips & Tricks (Chef’s Notes)
A few simple tweaks can turn your chicken meatloaf from good to absolutely magnificent, and trust me, these little secrets make all the difference.
- Don’t overmix the meat – Once you combine everything, mix just until it comes together. Overworking ground chicken turns it into a dense, rubbery brick, and nobody wants to chew their way through that disappointment.
- Let the stuffing mix hydrate first – Give those breadcrumbs about 5 minutes to soak up moisture from the eggs and other ingredients before shaping your loaf. This prevents dry pockets that’ll make you wonder why you didn’t just order pizza instead.
- Use a meat thermometer – Chicken needs to hit 165°F internally, but don’t just guess and hope for the best. Nobody wants to serve undercooked poultry, and nobody wants to turn their beautiful meatloaf into chicken jerky either.
- Create a foil tent if it browns too fast – Sometimes the top gets a little too enthusiastic about browning while the inside is still catching up. Just loosely cover with foil and let it finish cooking without turning into a hockey puck.
- Let it rest completely – I know that 15-minute waiting period feels like torture when you’re hungry, but cutting too early means your slices will fall apart faster than my resolve at a bakery. The resting time lets everything set up properly.
- Line your pan with parchment – Makes cleanup so much easier, and you can actually get your meatloaf out in one piece instead of excavating it with a spatula like you’re on an archaeological dig.
Nutritional Facts
Based on the complete recipe serving 8 portions, here’s what you’re getting per slice:
- Calories: 285 per serving
- Protein: 28g – excellent source for muscle maintenance and satiety
- Total Fat: 12g (mostly from chicken and eggs)
- Saturated Fat: 4g
- Carbohydrates: 18g (primarily from stuffing mix)
- Fiber: 1g
- Sugar: 4g (from ketchup, barbecue sauce, and stuffing mix)
- Sodium: 720mg – about 31% of daily recommended intake
- Cholesterol: 125mg
- Calcium: 180mg (thanks to that parmesan cheese)
- Iron: 2mg
- Potassium: 380mg
Key Nutritional Highlights:
- High-quality lean protein – Ground chicken provides complete amino acids with less saturated fat than beef
- Lower calorie alternative – About 100 fewer calories per serving compared to traditional beef meatloaf
- Moderate sodium content – The stuffing mix contributes most of the sodium, so watch your sides
- Good calcium source – Parmesan cheese adds bone-supporting minerals
- Balanced macronutrients – Solid protein-to-carb ratio keeps you satisfied longer
Fun “Did You Know?”
Beyond those impressive nutritional numbers, this chicken meatloaf carries some pretty fascinating food facts that’ll make you appreciate every bite even more.
Did you know meatloaf originated during the Great Depression as a way to stretch expensive meat with cheaper fillers? The Stove Top stuffing in our recipe serves that same purpose while adding incredible flavor.
Here’s something cool: chicken meatloaf actually holds together better than beef versions because ground chicken has more natural binding proteins.
Plus, that parmesan cheese isn’t just for taste—it contains natural enzymes that help tenderize the meat during cooking, creating our perfectly moist texture.
