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Best Brown Sugar Glazed Chicken Meatloaf – Easy Dinner Recipe

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This Best Brown Sugar Glazed Chicken Meatloaf is a sweet-savory comfort dish that comes together in about 45 minutes. The brown sugar glaze creates a sticky, caramelized crust while the ground chicken stays tender and juicy, making it a crowd-pleaser for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 lbs ground chicken (93% lean)
  • 1 cup plain breadcrumbs (Italian-style recommended)
  • 2 large eggs, lightly beaten
  • 1/2 cup grated yellow onion (with juices)
  • 3 cloves garlic, minced
  • 1/2 cup milk (whole, 2%, or almond milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1/2 cup packed light brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Line your loaf pan with parchment paper or spray with non-stick spray.
  2. Make the glaze first. In a small saucepan over medium heat, combine the brown sugar, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and apple cider vinegar. Whisk until the sugar dissolves and the glaze is smooth, about 3 minutes. Remove from heat and set aside.
  3. Grate the onion using the large holes of a box grater to get about 1/2 cup of grated onion plus its juices. Do not drain the juice.
  4. In a large bowl, combine the ground chicken, breadcrumbs, beaten eggs, grated onion (with juice), minced garlic, milk, salt, pepper, smoked paprika, thyme, and olive oil. Use your hands to mix just until combined; do not overmix.
  5. Transfer the mixture to the prepared loaf pan and press gently into an even shape. Pour about half the glaze over the top and spread evenly. Reserve the rest.
  6. Place the loaf pan on a baking sheet and bake for 30 minutes.
  7. Carefully remove the pan from the oven and spoon the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Let the meatloaf rest in the pan for 10 minutes, then transfer to a cutting board and rest another 5 minutes before slicing.
  9. Slice into 1-inch thick slices and serve warm with extra glaze from the pan.

Notes

Don’t skip the grated onion—it keeps the chicken moist. Use a meat thermometer to ensure the internal temperature reaches 165°F. Let the meatloaf rest for 15 minutes before slicing to prevent it from falling apart. If the top gets too dark, tent with foil during the last 10 minutes of baking. Double the glaze if you want extra for serving.

Nutrition

Keywords: chicken meatloaf, brown sugar glaze, easy dinner, comfort food, ground chicken recipe, meatloaf recipe

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