Chicken Meatloaf with Honey Mustard Glaze
Tender and juicy chicken meatloaf with honey mustard glaze is easier to make than you think and packed with flavor. It's a perfect weeknight dinner for busy families.
Servings 8
Calories 200kcal
Equipment
- Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls
- Simply Gourmet Measuring Cups and Measuring Spoons Set
- Pyrex 2Piece Basics Value Pack 3 Quart Oblong Bake Dish, 2.2, Clear
- "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
- Bakers Joy Cake Pan Spray 2 Pack
- Fish Spatula
- Instant Pot Trivet
Ingredients
- 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
Instructions
- 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
Notes
*You can also use finely minced chicken thighs.