Make fast and easy Chicken Meatloaf with Honey Mustard Glaze for a satisfying dinner recipe on busy nights this fall. Made with ground chicken, parmesan cheese, breadcrumbs and a Dijon-honey sauce drizzled on top.
Meatloaf is a classic go-to family dinner recipe. It’s the full package of easy to repair, only requiring a few basic ingredients and guaranteed to fill hungry bellies of all ages.
This meatloaf recipe goes beyond your typical beef and ketchup. It’s lightened up with ground chicken thighs and a refreshing homemade Dijon glaze. The result is a twist on a classic that might just become a regular on your dinner table.
How To Make Easy Chicken Meatloaf
Even though this chicken meatloaf is a new take on your traditional beef loaf, it’s just as quick and easy to make.
You’ll even notice some key similarities between these recipe ingredients and what you’d normally reach for to make meatloaf. For chicken meatloaf with honey mustard glaze, you’ll need:
- Ground chicken thighs, which have more flavor and a juicier texture than chicken breasts.
- Onion, for that savory allium flavor everyone loves.
- Parmesan cheese, which melts into every nook and cranny of the cooked loaf.
- Breadcrumbs to bind things together, along with eggs.
- Garlic powder for an instant one-ingredient flavor boost.
For the tangy honey mustard glaze, all you need are honey and mustard!
Preparing the Meatloaf Mixture
First, sauté white onions until they’re just beginning to caramelize. Next, mix up the ground chicken, parmesan cheese, bread crumbs, and seasonings. Fold in the cooked onions and eggs and use your hands to gently combine everything.
Note: Be careful not to overmix the meat, which can cause chewy or gummy meatloaf.
Finally, transfer the chicken meatloaf mixture to a loaf pan. Use a spoon to flatten out the top. Brush with a mixture of honey and Dijon mustard, and it’s ready for baking.
How Long to Cook?
Cook your chicken meatloaf at 350°F for 40 to 45 minutes. Keep the pan uncovered so that the honey mustard glaze can caramelize a bit as it cooks. However, if you notice that the glaze is browning too quickly or burning, cover the dish with aluminum foil for the remainder of your cooking time.
You can tell the dish is done cooking when it reaches an internal temperature of 165 °F / 74 °C. The top will be golden and the loaf will be firm.
More Easy Dinner Ideas
- World’s Easiest Crock-Pot Italian Chicken
- Crispy Black Bean Tacos with Avocado-Lime Sauce
- Crock-Pot Turkey & Spinach Meatballs in Marinara
Chicken Meatloaf with Honey Mustard Glaze
- 2 tablespoons olive oil
- 35 grams ¼ cup diced white onion
- 454 grams 1 lb ground chicken thighs*
- 23 grams ⅓ cup grated parmesan cheese
- 60 grams ⅓ cup bread crumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 43 grams 2 tablespoons Dijon mustard
- 60 grams 2 tablespoons honey
- Chopped parsley as needed
- Preheat the oven to 350°F/177°C. Grease a loaf pan with nonstick cooking spray.
- Heat the olive oil on a small skillet and add the diced white onions with a pinch of salt. Sauté them over medium low heat until they begin to brown lightly, then take off the stove.
- In a medium bowl, combine the ground chicken, parmesan, bread crumbs, salt, black pepper and garlic powder, mix until combined. Then add the eggs and onions and mix until everything comes together.
- In a small bowl, combine the Dijon mustard with the honey.
- Place the chicken meatloaf mix into the prepared pan, flattening the top with a spoon. Spread the honey mustard glaze evenly over the top of the loaf.
- Bake for 40 to 45 minutes uncovered or until the internal temperature registers 165°F/74°C.
- Unmold and garnish with chopped parsley