Chicken Meatloaf Picnic

Chicken meatloaf is a delicious picnic food and lighter alternative to the traditional beef version. The key to a great chicken meatloaf is ensuring it stays moist and full of flavor, as ground chicken can be leaner than beef, here is the yummy picnic.

For the Meatloaf:

• Ground Chicken: 1.5 to 2 pounds. A blend of white and dark meat is recommended for more flavor and moisture.
• Binder: 1/2 to 1 cup breadcrumbs (plain or Italian-seasoned). You can also use crushed crackers, panko, or instant oats.
• Moisture & Binding:
  • 1 large egg, lightly beaten.
  • 1/4 to 1/2 cup milk or heavy cream.
  • 2-3 tablespoons of a wet flavor enhancer like ketchup, Worcestershire sauce, or barbecue sauce.
• Flavor Base:
  • 1 small onion, finely diced or grated. For a softer texture, you can sauté the onion first.
  • 2-3 cloves of garlic, minced.
• Herbs and Spices:
  • 1/2 cup grated Parmesan cheese (adds moisture and a savory, salty flavor).
  • 1 tablespoon fresh parsley, chopped.
  • 1 teaspoon dried herbs like Italian seasoning, oregano, or thyme.
  • 1 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • Optional additions: 1/2 cup shredded carrots or zucchini (grated and squeezed of excess liquid), or a pinch of red pepper flakes for a little kick.

For the Glaze (optional but recommended):

• 1/3 to 1/2 cup ketchup
• 1-2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and lightly grease a loaf pan if you prefer that shape. Baking on a sheet pan allows for more browning.
2. Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce. Set aside.
3. Mix the Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, egg, milk, diced onion, minced garlic, and Parmesan cheese. Add the parsley, dried herbs, salt, and pepper.
4. Combine the Mixture: Using your hands, gently mix all the ingredients until they are just combined. Do not overmix, as this can make the meatloaf tough.
5. Shape and Bake: Form the mixture into a loaf shape on the prepared baking sheet, or press it into the loaf pan. Spread a generous amount of the glaze evenly over the top and sides of the meatloaf.
6. Cook: Bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) with a meat thermometer.
7. Rest: Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and juicy result.
8. Picnic ready!

Super yummy picnic meatloaf!