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Budget-Friendly Chicken Meatloaf with Brown Sugar Glaze

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This Budget-Friendly Chicken Meatloaf with Brown Sugar Glaze is a tender, juicy, and affordable twist on a classic comfort food. A sweet and tangy brown sugar glaze creates a caramelized crust that locks in moisture, making it a weeknight dinner the whole family will love.

Ingredients

Scale
  • 1 pound ground chicken (93% lean works best)
  • 1/2 cup plain breadcrumbs
  • 1/2 cup milk (whole milk, 2%, or unsweetened almond milk)
  • 1 large egg, lightly beaten
  • 1/2 cup yellow onion, grated (about half a medium onion)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1/3 cup brown sugar, packed
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard (or Dijon)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with olive oil or non-stick spray.
  2. In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for about 5 minutes to form a panade.
  3. Add the ground chicken, grated onion, minced garlic, beaten egg, Worcestershire sauce, salt, pepper, thyme, and olive oil. Mix gently with your hands or a rubber spatula until just combined. Do not overmix.
  4. Transfer the mixture to the prepared loaf pan and press it gently into an even shape. Do not pack it down too hard.
  5. Bake the meatloaf uncovered for 40 minutes.
  6. While the meatloaf bakes, make the glaze: In a small bowl, whisk together the brown sugar, ketchup, mustard, and apple cider vinegar until smooth.
  7. After 40 minutes, remove the meatloaf from the oven. Carefully drain off any accumulated fat or liquid from the pan. Brush the top generously with the brown sugar glaze. Reserve about a quarter of the glaze for serving.
  8. Return the meatloaf to the oven and bake for another 15-20 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is bubbly and caramelized.
  9. Let the meatloaf rest in the pan for 10 minutes before slicing.
  10. Slice and serve, drizzling the reserved glaze over each slice.

Notes

Don’t skip the panade (soaking breadcrumbs in milk) – it keeps the meatloaf tender. Use a meat thermometer to ensure the internal temperature reaches 165°F. Drain the fat halfway through baking to prevent a soggy bottom. Let the meatloaf rest for 10 minutes before slicing for clean slices. Double the glaze for extra dipping.

Nutrition

Keywords: chicken meatloaf, budget-friendly meatloaf, brown sugar glaze, easy meatloaf, ground chicken recipe, weeknight dinner, comfort food

Find it online: https://evabake.com/budget-friendly-chicken-meatloaf-with-brown-sugar-glaze/